Beef Stew
PrintBeef Stew
Indulge in the hearty and comforting flavors of homemade beef stew, a rich blend of tender beef chunks simmered with carrots, potatoes, and onions in a savory broth. Enhanced with aromatic herbs and a splash of red wine, this stew is perfect for warming up on a chilly day. Try making it at home for a delicious, slow-cooked meal that fills your kitchen with mouthwatering aromas and satisfies your taste buds.
- Total Time: 2 h
- Yield: 6 portions 1x
- Category: Medium
Ingredients
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- 2 tbsp olive oil
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and sliced
- 3 potatoes, peeled and diced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 1 bay leaf
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef cubes in batches, then transfer to a plate.
- In the same pot, add onion and garlic, cooking until softened, about 5 minutes.
- Return beef to the pot and add carrots, potatoes, beef broth, red wine (if using), tomato paste, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1 1/2 to 2 hours, until beef and vegetables are tender.
- Remove bay leaf. If the stew needs thickening, mix flour with a little water to form a slurry and stir into the stew. Simmer until thickened.
- Season with salt and pepper to taste. Enjoy!
