Description
A warm and comforting classic beef stew made with tender beef chunks, hearty vegetables, and rich savory broth—perfect for chilly days.
Ingredients
Units
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 cup red wine (optional)
- 4 large carrots, sliced
- 3 large potatoes, peeled and cubed
- 2 stalks celery, chopped
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Season beef with salt and pepper.
- Heat olive oil in a large pot over medium-high heat. Brown the beef in batches, then remove and set aside.
- In the same pot, sauté onions and garlic until fragrant.
- Stir in tomato paste and cook for 2 minutes.
- Pour in red wine (if using) and scrape up the browned bits from the bottom.
- Add beef broth, thyme, rosemary, bay leaves, and return beef to the pot.
- Bring to a boil, then reduce heat to low and cover. Simmer for 1.5 hours.
- Add carrots, potatoes, and celery. Simmer uncovered for another 45 minutes or until vegetables and beef are tender.
- If desired, mix flour with a bit of water and stir into stew to thicken. Cook for another 5–10 minutes.
- Remove bay leaves, garnish with parsley, and serve hot.
Notes
- For deeper flavor, prepare stew a day ahead and reheat before serving.
- Can substitute red wine with more beef broth.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg