Here’s a simple, hearty, and “Best Ever Beef Stew” recipe that’s perfect for a cozy meal:
Ingredients (Serves 4–6)
- 2 lbs (900 g) beef chuck, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 celery stalks, sliced
- 4 potatoes, cubed
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 2 tbsp flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the beef:
- Heat olive oil in a large pot over medium-high heat.
- Add beef cubes in batches, browning all sides. Remove and set aside.
- Cook vegetables:
- In the same pot, sauté onion, garlic, carrots, and celery until slightly softened (about 5 minutes).
- Combine ingredients:
- Return beef to the pot. Stir in tomato paste, thyme, rosemary, and bay leaves.
- Pour in beef broth and red wine (if using). Season with salt and pepper.
- Simmer:
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, until beef is tender.
- Add potatoes:
- Add cubed potatoes and cook another 20–30 minutes, until potatoes are soft.
- Optional thickening:
- Mix flour with a little water and stir in to thicken the stew, if desired.
- Serve:
- Remove bay leaves. Garnish with fresh parsley and serve hot with bread or over rice.
💡 Tip: For extra flavor, let the stew sit for a few hours or overnight in the fridge—reheating intensifies the taste!
If you want, I can make a quick 10-minute shortcut version of this beef stew that keeps it rich and flavorful for busy weeknights.
Do you want me to do that?
