Introduction:
Classic beef stew is a comforting and hearty dish, perfect for chilly days. With tender pieces of beef simmered in a rich, flavorful broth alongside hearty vegetables like carrots, potatoes, and onions, it’s the ultimate comfort food. It’s a versatile dish that can be made in a slow cooker, stovetop, or even in an Instant Pot, making it an easy choice for any day of the week.
Ingredients:
2 lbs beef chuck, cut into 1-inch cubes
3 tbsp vegetable oil
1 large onion, chopped
3 cloves garlic, minced
4 medium carrots, peeled and sliced
4 medium potatoes, peeled and diced
2 cups beef broth
1 cup red wine (optional, can replace with more broth)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tsp dried thyme
1 bay leaf
Salt and pepper to taste
2 tbsp flour (optional, for thickening)
Fresh parsley (for garnish)
Instructions:
Brown the Beef: In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the beef in batches to avoid overcrowding. Brown the beef on all sides, then remove and set aside.
Sauté Aromatics: In the same pot, add the remaining tablespoon of oil. Add chopped onions and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Deglaze: Add the red wine (if using) to the pot, scraping up any browned bits from the bottom of the pot. Let it cook for 2 minutes to reduce slightly.
Add Vegetables and Broth: Stir in the tomato paste, Worcestershire sauce, thyme, bay leaf, carrots, and potatoes. Return the beef to the pot. Pour in the beef broth, ensuring that the beef and vegetables are covered. Bring to a boil.
Simmer: Reduce the heat to low, cover, and simmer for 2-3 hours, or until the beef is tender and the flavors meld together. You can also transfer to a slow cooker at this point and cook on low for 6-8 hours.
Thicken (Optional): If you prefer a thicker stew, mix the flour with a little water to form a slurry, then stir it into the stew and cook for an additional 10-15 minutes.
Season: Taste and adjust seasoning with salt and pepper. Remove the bay leaf.
Serve: Ladle the stew into bowls, garnish with fresh parsley, and serve hot.
Description: This classic beef stew features tender chunks of beef slowly simmered in a savory broth, enriched with the sweetness of carrots and the earthiness of potatoes. The red wine and Worcestershire sauce add depth and complexity, making every spoonful comforting and flavorful. It’s a dish that gets better with time, so leftovers are even more delicious the next day!
Tips:
For Tender Beef: Use beef chuck as it becomes tender and flavorful when slow-cooked. Avoid leaner cuts like sirloin, as they can become tough.
Vegetable Variations: Feel free to add parsnips, celery, or turnips for a more varied stew.
Thickening: If you want a thicker stew, you can also use cornstarch instead of flour. Mix 1-2 tablespoons of cornstarch with cold water and stir it into the stew.
Freezing: This stew freezes well. Make a double batch, let it cool completely, and store in an airtight container for up to 3 months.
Spices: Experiment with adding rosemary or a dash of paprika for a different twist.
Variations:
Instant Pot Version: To make this stew in an Instant Pot, use the “Sauté” function to brown the beef and cook the onions and garlic. Then, add the rest of the ingredients, close the lid, and cook on “Manual” for 35 minutes. Let the pressure release naturally.
Slow Cooker Version: After browning the beef, transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
Vegetarian Version: For a vegetarian stew, replace the beef with hearty vegetables such as mushrooms, eggplant, or lentils and use vegetable broth instead of beef broth.
Correction: If your stew turns out too thin, simply mix a tablespoon of flour or cornstarch with a little water and stir it in. Let it simmer for a few more minutes to thicken.
Enjoy: Serve your classic beef stew with some crusty bread or a side salad. Enjoy the warm, hearty flavors that bring comfort with every bite!