BEEF STEW
This hearty beef stew is a classic comfort dish, perfect for chilly evenings. Slow-cooked with tender chunks of beef, vegetables, and a rich broth, it delivers deep flavors that warm the soul.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon
- 1 ladle
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 onion chopped
- 3 cloves garlic, minced
- 4 carrots peeled and sliced
- 3 potatoes peeled and diced
- 2 cups beef broth
- 1 cup red wine (optional) You can use more beef broth if you prefer.
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- to taste salt
- to taste pepper
Instructions
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add the beef cubes to the pot, seasoning with salt and pepper. Brown the beef on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes, until softened.
- Stir in the tomato paste, cooking for another 1 minute.
- Return the browned beef to the pot. Add the sliced carrots and diced potatoes.
- Pour in the beef broth and red wine (if using). Stir in the thyme, rosemary, and bay leaves.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is tender.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Remove the bay leaves before serving. Ladle the stew into bowls and enjoy!
- For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the stew during the last 15 minutes of cooking.
Notes
For a thicker stew, you can mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the stew during the last 15 minutes of cooking.
Feel free to adapt the vegetables based on your preference; peas or green beans can be added for extra color and nutrition.