Description
Hearty Beef Stew
Ingredients
2 lbs beef chuck, cut into 1-inch cubes
3 tbsp all-purpose flour
3 tbsp olive oil, divided
1 onion, diced
3 garlic cloves, minced
3 carrots, sliced into rounds
1 lb baby potatoes
8 oz mushrooms, sliced
3 cups beef broth
1 cup red wine (optional)
2 tbsp tomato paste
1 tsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions
Prep the Beef: Toss the beef cubes in flour, salt, and pepper until evenly coated.
Brown the Beef: Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
Sauté the Veggies: Add 1 tbsp olive oil to the same pot. Sauté onions, garlic, carrots, and mushrooms until softened (about 5 minutes).
Deglaze the Pot: Stir in tomato paste, then pour in red wine (if using) to deglaze the pot, scraping up any browned bits.
Simmer the Stew: Add beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, potatoes, and the seared beef. Bring to a boil, then reduce to a simmer. Cover and cook for 2 hours, stirring occasionally.
Thicken (Optional): Remove the lid in the last 15 minutes to thicken the stew. Adjust seasoning with salt and pepper.
Serve: Garnish with fresh parsley and serve hot with crusty bread!
Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 40 minutes
Servings: 6
Calories: ~450 kcal per serving
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