Classic Beef Stew
Equipment
- Large Dutch oven or heavy-bottomed pot with a lid
- Wooden spoon or spatula
- cutting board and knife
- Measuring cups and spoons
Ingredients
For the Stew
- 2 lbs beef chuck cut into 1.5-inch cubes
- 3 tbsp all-purpose flour for dusting
- 2 tbsp olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 4 cups beef broth
- 1 cup red wine optional, but recommended for flavor
- 2 tbsp tomato paste
- 3 large carrots peeled and cut into chunks
- 3 celery stalks sliced
- 4 medium Yukon gold potatoes peeled and quartered
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
For Thickening (Optional)
- 2 tbsp cornstarch mixed with 2 tbsp cold water
Instructions
Prepare the Beef
- Season the beef cubes with salt and pepper. Lightly dust them with flour, shaking off the excess.
Sear the Beef
- Heat olive oil in a pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
Build the Base
- Lower the heat to medium and sauté the onion until soft and translucent. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook for another minute.
Deglaze the Pot
- Pour in the red wine (if using) and scrape up any browned bits from the bottom. Let it simmer for 2 minutes.
Combine Ingredients
- Return the beef to the pot and add the beef broth, carrots, celery, potatoes, bay leaves, thyme, and rosemary. Bring to a boil.
Simmer
- Lower the heat, cover, and let it simmer gently for 2 – 2.5 hours, stirring occasionally, until the beef is tender and the stew is flavorful.
Thicken (Optional)
- If you prefer a thicker stew, stir in the cornstarch slurry and let it simmer for an additional 5 minutes.
Serve
- Remove the bay leaves and adjust seasoning with salt and pepper. Serve hot with crusty bread or over a bed of mashed potatoes.