Old-Fashioned Beef Stew: A Classic Comfort Food
Ingredients
- 2 lbs beef chuck, cut into 1½-inch cubes
- 2 tbsp olive oil or vegetable oil
- 2 tbsp all-purpose flour
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth (low sodium preferred)
- 1 cup red wine (optional, can substitute with broth)
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 4 carrots, sliced into chunks
- 3 potatoes, peeled and cubed
- 2 celery stalks, sliced
- 1 cup frozen peas (added at the end)
- Salt and black pepper, to taste
- Optional garnish: fresh parsley
Instructions
- Brown the beef:
Pat beef cubes dry and season with salt and pepper.
Heat oil in a large pot or Dutch oven over medium-high heat.
Brown the beef in batches (don’t overcrowd), turning until all sides are golden. Remove and set aside. - Sauté the aromatics:
In the same pot, add onions and garlic. Cook for about 2–3 minutes until fragrant. - Deglaze and build flavor:
Stir in tomato paste, then pour in red wine (or extra broth).
Scrape up the browned bits from the bottom of the pot — that’s where the flavor lives! - Simmer the stew:
Return beef to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
Bring to a boil, then reduce heat to low, cover, and simmer for 1½ hours. - Add vegetables:
Stir in carrots, potatoes, and celery. Continue simmering for another 45 minutes, or until the beef and veggies are tender. - Finish:
Stir in frozen peas during the last 5 minutes of cooking. Adjust seasoning to taste. - Serve:
Ladle into bowls and sprinkle with chopped parsley. Serve with warm crusty bread or buttermilk biscuits.
Tips for Perfect Stew
- Low and slow cooking makes the beef melt-in-your-mouth tender.
- If using a slow cooker, brown the beef first, then cook on LOW for 7–8 hours or HIGH for 4–5 hours.
- For thicker stew, mash a few potatoes in the pot or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
