Description
This Old-Fashioned Beef Stew is a hearty and comforting classic featuring tender chunks of beef simmered slowly with fresh vegetables, aromatic herbs, and rich broth. Perfect for a cozy family meal, this stew combines traditional flavors with a satisfying texture, enhanced by optional red wine and fresh parsley garnish.
Ingredients
Scale
Beef and Coating
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp all-purpose flour
- Salt and black pepper, to taste
Cooking Base
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
Liquids
- 4 cups beef broth
- 1 cup red wine (optional)
Vegetables
- 3 large carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 cup frozen peas (optional)
Garnish
- 2 tbsp fresh parsley, chopped
Instructions
- Coat the Beef: Toss beef cubes thoroughly with all-purpose flour, salt, and black pepper to ensure an even coating which will help thicken the stew later.
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef cubes in batches to avoid overcrowding, sear until all sides are browned, then transfer the browned beef to a plate to retain juices and flavor.
- Sauté Aromatics: In the same pot, cook the chopped onion for 3-4 minutes until softened and translucent. Add minced garlic and cook for an additional minute until fragrant, being careful not to burn.
- Build the Base: Stir in tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves to the aromatics. Cook for a minute to combine flavors and release the herbs’ aroma.
- Add the Liquid: Pour in the beef broth and optional red wine, scraping the bottom of the pot to lift any browned bits sticking to the base. These add depth and richness to the stew.
- Simmer the Stew: Return the browned beef to the pot, bring the mixture to a gentle simmer. Cover and cook on low heat for 1.5 to 2 hours to allow the beef to become tender and the flavors to meld.
- Add Vegetables: Add sliced carrots, diced potatoes, and chopped celery to the pot. Continue cooking uncovered or partially covered for another 45 minutes until vegetables and beef are cooked through and tender.
- Finish & Serve: Stir in frozen peas and cook for an additional 5 minutes. Remove bay leaves, taste and adjust seasoning with salt and pepper if needed. Garnish with freshly chopped parsley before serving warm.
Notes
- Red wine is optional but adds richness and complexity to the flavor.
- For a thicker stew, you can increase the flour coating on the beef or simmer uncovered for longer to reduce liquid.
- Use fresh herbs if available for better aroma and taste.
- Freezing leftovers in portioned containers makes for an easy reheatable meal.
- This stew can be made in advance; flavors improve after resting overnight.
- Prep Time: 30 minutes
- Cook Time: 2 hours 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
