Description
If you’re looking for a hearty meal your whole family will love, look no further than this timeless Classic Beef Stew. This one-pot wonder is the epitome of comfort food, featuring melt-in-your-mouth beef, tender root vegetables, and a rich, savory gravy that begs to be sopped up with a piece of crusty bread. It’s forgiving, economical, and perfect for busy weeknights or lazy weekends. The slow simmering process not only fills your home with an irresistible aroma but also transforms simple ingredients into a deeply satisfying and nutritious feast that appeals to all ages.
Ingredients
- For the Stew:
- 2 ½ pounds (1.1 kg) beef chuck roast, cut into 1.5-inch cubes
- 2 tablespoons olive oil or vegetable oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- ¼ cup (30g) all-purpose flour
- 1 cup (240ml) dry red wine (like Cabernet Sauvignon) or additional beef broth
- 4 cups (1 liter) low-sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme (or 3 sprigs fresh)
- 1 teaspoon smoked paprika (optional, for depth)
- Salt and freshly ground black pepper, to taste
Instructions
- Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides. Transfer browned beef to a plate and set aside.
- Reduce heat to medium. Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes to cook the raw flour taste out.
- Slowly pour in the red wine (or additional broth), scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
- Stir in the beef broth, tomato paste, Worcestershire sauce, bay leaves, dried thyme, and smoked paprika (if using). Bring to a simmer.
- Return the browned beef and any accumulated juices to the pot. Bring back to a low simmer, then cover and reduce heat to low. Cook for 1.5 to 2 hours, or until the beef is very tender.
- Once the beef is tender, uncover the pot. If the stew is too thin, simmer uncovered for 15-20 minutes to thicken to your desired consistency. Taste and adjust seasoning with more salt and pepper if needed. Remove bay leaves before serving.
Notes
For best flavor, use a good quality, full-bodied dry red wine. You can substitute all broth if preferred. The stew tastes even better the next day as flavors meld. If the stew is too thick after refrigeration, thin it with a little broth when reheating. For a thicker stew, make a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and stir it in during the last 10 minutes of cooking.
- Prep Time: 20
- Cook Time: 2
- Category: Main Course
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6
- Sodium: 269
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 2
- Protein: 8
- Cholesterol: 15