Hearty Beef Stew (Print Version)
Tender beef and vegetables simmered in a rich, savory broth until fork-tender; hearty comfort for six.
# What You Need:
→ Beef
01 - 2 pounds beef chuck, cut into 1.5-inch cubes
→ Vegetables
02 - 4 medium carrots, peeled and sliced
03 - 3 large potatoes, peeled and diced
04 - 2 stalks celery, sliced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas (optional)
→ Liquids & Oils
08 - 3 cups beef stock
09 - 1 cup dry red wine (or additional beef stock)
10 - 2 tablespoons tomato paste
11 - 2 tablespoons vegetable oil
→ Seasonings & Herbs
12 - 2 teaspoons salt, or to taste
13 - 1/2 teaspoon black pepper
14 - 2 bay leaves
15 - 1 teaspoon dried thyme
16 - 1/2 teaspoon paprika
→ Thickener
17 - 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
# Directions:
01 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef cubes with salt and black pepper. Working in batches to avoid overcrowding, sear the beef on all sides until deeply browned. Transfer each batch to a plate and set aside.
02 - Reduce heat to medium. Add the chopped onion and minced garlic to the pot, sautéing until softened and fragrant, approximately 3 minutes. Stir in the all-purpose flour and tomato paste, cooking for 1 minute to form a roux and cook off the raw flour taste.
03 - Gradually pour in the dry red wine, scraping up all the caramelized browned bits from the bottom of the pot. Return the seared beef and any accumulated juices back to the pot. Add the sliced carrots, diced potatoes, sliced celery, beef stock, bay leaves, dried thyme, and paprika. Stir everything together until well combined.
04 - Bring the stew to a boil over medium-high heat, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer gently for 2 hours, stirring occasionally to prevent sticking and ensure even cooking.
05 - Remove the lid and stir in the frozen peas. Continue simmering uncovered for an additional 15 minutes, or until the beef is fork-tender and the broth has thickened to your desired consistency.
06 - Discard the bay leaves. Taste the broth and adjust the seasoning with additional salt and black pepper as needed. Ladle into bowls and serve hot with crusty bread or over buttered noodles.
# Expert Tips:
01 -
- The broth develops this deep, almost wine-dark richness that makes people close their eyes when they take the first bite.
- It genuinely tastes better on day two, so you can make it ahead and actually enjoy your own dinner party instead of hovering over the stove.
02 -
- Browning the beef properly is not optional and a pale, gray sear will give you a flat tasting stew no matter how long you simmer it.
- Adding the peas too early turns them into sad, olive colored mush, so always wait until the final fifteen minutes.
03 -
- Pat the beef completely dry with paper towels before searing because moisture is the number one reason meat steams instead of browning.
- If you have the time, let the finished stew rest off the heat for twenty minutes before serving because it allows the broth to thicken and the flavors to settle into something far more cohesive.