Description
This hearty Beef Stew recipe delivers tender chunks of beef simmered with fresh vegetables in a rich, flavorful broth. Perfect for a comforting meal, it combines the deep flavors of red wine, garlic, and herbs to create a classic dish that warms the soul.
Ingredients
Scale
Meat
- 2 pounds cubed beef chuck
Vegetables
- 1 medium onion, chopped
- 3 sticks celery, chopped
- 6 cloves garlic, minced
- 1 pound Yukon Gold potatoes, diced
- 4 medium carrots, sliced
Liquids & Seasonings
- 2 tablespoons olive oil
- 1 cup dry red wine
- 3 cups beef broth
- Salt & pepper to taste
- Flour for dredging beef
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 2 bay leaves
Instructions
- Prepare ingredients: Chop all vegetables fresh just before cooking to ensure maximum flavor and texture.
- Dredge beef: Coat the cubed beef chuck lightly in flour, shaking off any excess to help create a nice crust when searing.
- Sear beef: Heat olive oil in a Dutch oven over medium-high heat and brown the beef in batches to avoid overcrowding. Remove and set aside once browned.
- Sauté aromatics: In the same pot, cook the chopped onions and celery until softened and fragrant.
- Add garlic and tomato paste: Stir in minced garlic and tomato paste; cook for 1 to 2 minutes to deepen the flavors.
- Deglaze pot: Pour in red wine, beef broth, Worcestershire sauce, Italian seasoning, and bay leaves, scraping the bottom to loosen browned bits.
- Simmer beef: Return the seared beef to the pot, bring to a gentle boil, then reduce heat and cover. Let it simmer gently for one hour to tenderize the meat.
- Add vegetables: Stir in diced potatoes and sliced carrots, cover again, and simmer for an additional hour until the vegetables and beef are tender.
- Finish and season: Remove bay leaves and adjust salt and pepper to taste before serving the stew hot.
Notes
- Using a Dutch oven helps evenly distribute heat for a perfect simmer.
- Dry red wine enhances flavor but can be omitted for a non-alcoholic version using extra beef broth.
- For thicker stew, mix a tablespoon of flour or cornstarch with cold water and stir in at the end to thicken.
- This stew tastes even better the next day as flavors meld.
- Serve with crusty bread or over mashed potatoes for a complete meal.
