Description
Classic Beef Stew
Ingredients
2 lbs beef chuck, cut into 1.5-inch cubes
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
1 medium onion, diced
3 garlic cloves, minced
4 cups beef broth
1 cup red wine (optional, or use more broth)
2 tbsp tomato paste
2 tsp Worcestershire sauce
1 tsp dried thyme
2 bay leaves
4 medium potatoes, peeled and quartered
3 carrots, peeled and sliced
2 celery stalks, chopped
Directions
Prepare beef: Season beef cubes with salt and pepper, then toss in flour to coat.
Sear beef: Heat olive oil in a large pot over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.
Sauté aromatics: In the same pot, add onion and garlic. Cook until softened, about 3 minutes.
Build the stew: Stir in tomato paste, thyme, and Worcestershire sauce. Pour in beef broth and wine, scraping the bottom to deglaze the pot. Add bay leaves.
Simmer: Return beef to the pot. Cover and simmer on low heat for 1.5-2 hours, or until beef is tender.
Add vegetables: Stir in potatoes, carrots, and celery. Cook for an additional 30 minutes, or until vegetables are fork-tender.
Serve: Remove bay leaves, garnish with fresh thyme or parsley, and serve warm with crusty bread!
Prep Time: 15 minutes
Cook Time: 2.5 hours
Total Time: 2 hours 45 minutes
Servings: 6
Calories: 420 kcal per serving
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