Description
A simple and hearty recipe for classic homemade beef stew, featuring tender beef, vegetables, and a rich broth, perfect for a comforting meal.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, peeled and cut into 1-inch pieces
- 3 celery stalks, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp all-purpose flour (for thickening)
- 2 cups small potatoes, quartered (or 3 large potatoes, peeled and diced)
- 1 cup frozen peas (added at the end)
Instructions
- Pat the beef cubes dry with paper towels. Season with salt and pepper.
- Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, about 2-3 minutes per side. Remove browned beef to a plate.
- Add the remaining 1 tablespoon of olive oil to the pot. Add chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in diced tomatoes, tomato paste, thyme, rosemary, and bay leaf.
- Return the browned beef to the pot. Add the quartered potatoes. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until beef is very tender.
- Remove the bay leaf. Stir in the frozen peas and cook for an additional 5 minutes, or until heated through. Taste and adjust seasoning as needed.
- Serve hot.
Notes
- Browning the beef in batches is crucial for achieving a good sear and flavor.
- If the stew seems too thick after simmering, add a little more beef broth or water.
- For deeper flavor, you can use red wine instead of some of the beef broth (optional).