Description

This classic beef stew is the ultimate comfort food, featuring tender chunks of beef, hearty vegetables, and a rich, savory broth. Slow-cooked to perfection, the beef becomes melt-in-your-mouth tender, while the vegetables soak up the savory flavors. Perfect for chilly days or when you want a cozy, homemade meal that warms both the body and soul.

Ingredients

Scale

For the Stew:

2 lbs beef stew meat: The best cuts of meat for stew are those that become tender after slow cooking. Use beef chuck or round, which are both flavorful and budget-friendly.
1 tablespoon vegetable oil: Used to brown the beef, creating a rich flavor base for the stew.
1 large onion, chopped: Onion adds depth to the broth and is a key aromatic in this recipe.
3 cloves garlic, minced: Garlic imparts a savory flavor and enhances the overall aroma of the stew.
3 medium carrots, peeled and cut into 1-inch pieces: Carrots bring sweetness and color to the stew, balancing the savory flavors.
2 celery stalks, chopped: Celery adds a subtle crunch and mild flavor that complements the other vegetables.
3 medium potatoes, peeled and cubed: Potatoes provide heartiness and absorb the flavors of the broth, making the stew more filling.
4 cups beef broth: Beef broth serves as the base of the stew, contributing a rich, savory flavor. For extra depth, you can use low-sodium broth or homemade stock.
1 cup red wine: Red wine enhances the flavor of the stew, adding complexity and richness. If you prefer not to use wine, you can substitute with more beef broth.
2 tablespoons tomato paste: Adds a touch of acidity and richness to balance the flavors.
2 bay leaves: These provide a subtle earthy aroma and enhance the overall flavor of the stew.
1 teaspoon dried thyme: Thyme is a classic herb that pairs beautifully with beef and vegetables, infusing the stew with an earthy, savory flavor.
1 teaspoon dried rosemary: Rosemary adds a fragrant, slightly piney note that complements the richness of the beef.
Salt and pepper, to taste: Season the stew to your liking for optimal flavor.
1 tablespoon cornstarch (optional): If you prefer a thicker stew, you can use cornstarch to create a slightly thicker broth.

For Garnish (Optional):

Chopped parsley: Adds a fresh pop of color and flavor when sprinkled on top of the finished stew.
Freshly cracked black pepper: For a final burst of seasoning and flavor.

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Instructions

Step 1: Brown the Beef

Prepare the Beef: Begin by cutting the beef stew meat into 1-inch cubes, if not already pre-cut. Pat the pieces dry with paper towels to remove excess moisture; this will help them brown better.
Brown the Beef: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, add the beef in batches (do not overcrowd the pan). Brown the meat on all sides, about 4-5 minutes per batch. This process is crucial for developing the rich, deep flavor of the stew.
Remove the Beef: Once browned, remove the beef from the pot and set it aside. Repeat the process with the remaining beef.

Step 2: Sauté the Aromatics

Cook the Onion and Garlic: In the same pot, add a little more oil if needed. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Deglaze the Pot: Once the onions and garlic are softened, pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. This will add extra flavor to the stew. Let the wine simmer for 2-3 minutes until it reduces slightly.

Step 3: Build the Stew

Add the Vegetables: Return the browned beef to the pot, along with the carrots, celery, and potatoes. Stir to combine everything.
Add the Broth and Seasonings: Pour in the beef broth, making sure the vegetables and meat are fully covered. Stir in the tomato paste, bay leaves, dried thyme, and dried rosemary. Season with salt and pepper to taste. Bring the stew to a simmer.
Simmer the Stew: Once the stew is simmering, reduce the heat to low and cover the pot. Let the stew simmer gently for 1.5 to 2 hours, stirring occasionally. The meat will become tender, and the flavors will meld together beautifully.

Step 4: Thicken the Stew (Optional)

Make a Slurry: If you prefer a thicker stew, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth.
Add the Slurry: Stir the slurry into the stew during the last 10-15 minutes of cooking. This will thicken the broth and give it a velvety texture.

Step 5: Final Seasoning and Garnish

Taste and Adjust: Taste the stew and adjust the seasoning as needed. Add more salt, pepper, or herbs if necessary.
Serve: Ladle the stew into bowls and garnish with chopped parsley and freshly cracked black pepper, if desired.
Enjoy: Serve your Easy Homemade Beef Stew hot, alongside crusty bread or over mashed potatoes for an extra comforting meal.

Prep Time: 30 minutes
Cook Time: 2 hours

Nutrition

Calories: 300 kcal
Fat: 10g
Carbohydrates: 25g
Protein: 22g