Indulge in the ultimate comfort food with this Hearty Beef Stew. Combining tender beef chunks, root vegetables, savory herbs, and a rich broth, this traditional stew is perfect for warming up on cold days or serving as a filling meal year-round.
Why This Recipe Appeals
- Rich Flavor Profile: Slow simmering brings out the best in each ingredient, resulting in a deeply flavorful dish.
- Nutritious and Filling: Packed with protein and vegetables, it’s both wholesome and satisfying.
- Versatile Meal: Suitable for family dinners, meal prepping, or special occasions.
Ingredients
- Olive Oil: 3 tablespoons
- Onion: 1 large, chopped
- Garlic: 3 cloves, minced
- Beef Stew Meat: 2 pounds (chuck roast, cut into 1-inch cubes)
- Carrots: 4, peeled and sliced
- Potatoes: 4 large, peeled and cubed
- Celery: 2 stalks, chopped
- All-Purpose Flour: 3 tablespoons
- Beef Broth: 4 cups
- Water: 1 cup
- Tomato Paste: 2 tablespoons
- Worcestershire Sauce: 1 tablespoon
- Dried Thyme: 1 teaspoon
- Dried Rosemary: 1 teaspoon
- Bay Leaves: 2
- Salt and Pepper: To taste
- Frozen Peas: ½ cup (optional)
- Fresh Parsley: Chopped, for garnish (optional)
Step-by-Step Directions
1. Sear the Beef
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
- Season the beef cubes with salt and pepper.
- Add the beef to the pot in batches, browning each side for about 3–4 minutes.
- Remove the beef and set aside.
2. Sauté the Vegetables
- Add the remaining tablespoon of olive oil to the pot.
- Sauté the chopped onion, garlic, carrots, and celery for about 5–6 minutes until the onions are soft and fragrant.
3. Create the Base
- Sprinkle the flour over the sautéed vegetables and stir well to coat evenly.
- Cook for 2–3 minutes to eliminate the raw flour taste.
4. Combine Ingredients
- Return the browned beef to the pot.
- Add the beef broth, water, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves.
- Stir to combine all ingredients thoroughly.
5. Simmer the Stew
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for 1.5 to 2 hours, or until the beef is tender.
6. Add Potatoes and Peas
- Add the cubed potatoes to the pot and continue simmering for an additional 30 minutes, or until the potatoes are tender.
- If using, stir in the frozen peas during the last 5 minutes of cooking.
7. Final Seasoning and Serve
- Remove the bay leaves from the stew.
- Taste and adjust seasoning with salt and pepper as needed.
- Garnish with freshly chopped parsley if desired.
- Serve hot with crusty bread or over mashed potatoes.
Possible Variations
- Wine Addition: Incorporate a cup of red wine for depth of flavor, similar to a beef bourguignon.
- Herb Substitutions: Use fresh herbs like thyme and rosemary for a more vibrant taste.
- Vegetable Variations: Add parsnips, turnips, or mushrooms to enhance the stew’s heartiness.
Servings and Timing
- Servings: 6–8
- Preparation Time: 20 minutes
- Cooking Time: 2–2.5 hours
- Total Time: Approximately 2.5–3 hours
Storage and Reheating Instructions
- Storage: Allow the stew to cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
- Freezing: Place cooled stew in a freezer-safe container and freeze for up to 3 months.
- Reheating: Thaw frozen stew in the refrigerator overnight. Reheat on the stovetop over medium heat until warmed through, adding a splash of beef broth if needed to adjust consistency.
FAQs
1. Can I use a slow cooker for this recipe?
Yes, after searing the beef and sautéing the vegetables, transfer all ingredients to a slow cooker and cook on low for 7–8 hours or on high for 4–5 hours.
2. What cuts of beef are best for stew?
Chuck roast is ideal due to its marbling
