Name: Classic Beef Stew
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 2 pounds beef chuck, cut into 1 1/2-inch cubes; 3 tablespoons all-purpose flour; Salt and pepper, to taste; 2 tablespoons olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 tablespoons tomato paste; 4 cups beef broth; 1 cup red wine (or additional beef broth); 2 teaspoons Worcestershire sauce; 1 teaspoon dried thyme; 2 bay leaves; 4 carrots, peeled and cut into 1-inch pieces; 3 potatoes, peeled and diced; 2 stalks celery, sliced; 1 tablespoon cornstarch (optional, for thickening); 2 tablespoons water (if using cornstarch); Fresh parsley, for garnish

Description

Classic Beef Stew is a hearty and comforting dish made with tender chunks of beef, potatoes, carrots, and onions simmered in a rich, savory broth. Perfect for chilly days or cozy family dinners.

Ingredients

Scale

2 pounds beef chuck, cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
Salt and pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
4 cups beef broth
1 cup red wine (or additional beef broth)
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
4 carrots, peeled and cut into 1-inch pieces
3 potatoes, peeled and diced
2 stalks celery, sliced
1 tablespoon cornstarch (optional, for thickening)
2 tablespoons water (if using cornstarch)
Fresh parsley, for garnish

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Instructions

Season the beef with salt and pepper, then toss with flour to coat lightly.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, removing to a plate once browned.
In the same pot, add onion and cook for 4–5 minutes until softened. Add garlic and cook for another minute.
Stir in tomato paste and cook for 1 minute. Then add beef broth, red wine, Worcestershire sauce, thyme, and bay leaves. Stir well and bring to a simmer.
Return the beef to the pot. Cover and simmer on low heat for 1.5 to 2 hours, or until the beef is tender.
Add carrots, potatoes, and celery. Continue cooking, covered, for 30–40 minutes until vegetables are tender.
If you want a thicker stew, mix cornstarch with water and stir it into the stew during the last 10 minutes of cooking.
Remove bay leaves, adjust seasoning if needed, and garnish with chopped parsley before serving.

Notes

For a deeper flavor, make the stew a day ahead and reheat before serving.
You can use pearl onions or mushrooms as additions.
Serve with crusty bread or over mashed potatoes for a heartier meal.

Nutrition

Serving Size: 1 1/2 cups
Calories: 410
Sugar: 5g
Sodium: 720mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 35g
Cholesterol: 95mg