Beef Stew
A hearty and flavorful beef stew made with tender beef, fresh vegetables, and a rich, thick sauce. Perfect for a cozy meal and easily adapted for slow cooking, pressure cooking, or a classic stovetop method
Equipment
- 1 Dutch Oven Heavy pot for even heat
- 1 Pressure Cooker Optional; for faster cook
- 1 Slow Cooker Optional; for hands-off cooking
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon For stirring and deglazing
Ingredients
- 2 lbs Beef Stew Meat Chuck roast or pre-cut tender beef
- 2 cups Beef Broth Homemade or store-bought
- 1 cup Red Wine Optional; adds depth
- 2 tbsp Tomato Paste For color and tang
- 2 Carrots Peeled and diced
- 2 Celery Stalks Sliced
- 1 Large Onion Chopped
- 3 cloves Garlic Minced
- 2 Potatoes Cubed or use baby potatoes
- 1 Bay Leaf Remove before serving
- 1 tsp Dried Thyme Alternatively use fresh thyme
- To taste Salt and Black Pepper Season gradually
- 2 tbsp Olive Oil Extra virgin for browning
- 1 tbsp Worcestershire Sauce Adds a secret layer of flavor
- 1/4 cup Cornstarch For slurry optional
- 1/4 cup Water To mix with cornstarch
Instructions
- Step 1: Preparation
- Gather all ingredients and equipment. Chop vegetables, measure liquids, and set aside the beef.
- Step 2: Browning the Meat
- Heat the olive oil in a large Dutch oven.
- Add the beef stew meat in small batches. Sear until each piece is browned and has a caramelized crust.
- If desired, lightly dust the meat with all-purpose flour before browning to enhance the crust.
- Step 3: Building the Base
- Add chopped onions and minced garlic to the pot. Sauté until the onions are soft and translucent.
- Deglaze the pan with a splash of red wine or beef broth, scraping up the browned bits.
- Step 4: Adding Vegetables & Flavorings
- Stir in the diced carrots, celery, and cubed potatoes.
- Mix in tomato paste, Worcestershire sauce, bay leaf, dried thyme, and season with salt and pepper.
- Step 5: Incorporating Liquids
- Pour in the beef broth and remaining red wine (if using).
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer on low heat.
- Step 6: Slow Cooking
- Cover the pot and let the stew simmer for about 2 hours until the beef is tender.
- Stir occasionally and adjust seasoning if needed.
- Step 7: Thickening the Sauce
- In a small bowl, mix 1/4 cup cornstarch with 1/4 cup water to create a slurry.
- Slowly stir the slurry into the simmering stew and cook for an additional 5–10 minutes until the sauce thickens.
- Step 8: Final Touches
- Remove the bay leaf. Let the stew rest for 10 minutes before serving.
- Serve hot, and optionally garnish with fresh parsley.
Video
Notes
Customization:
You can substitute red wine with additional broth for a non-alcoholic version. Adjust vegetables based on seasonal availability. Cooking Methods:
While this guide uses a Dutch oven method, you can also prepare the stew in a slow cooker or pressure cooker. Adjust the cooking times accordingly. Leftovers:
This beef stew is freezer-friendly. Store in airtight containers and reheat gently on the stovetop or in a microwave. Budget Tips:
Buying beef stew meat on sale and using seasonal vegetables can help keep the total cost around $15 for 8 servings.
You can substitute red wine with additional broth for a non-alcoholic version. Adjust vegetables based on seasonal availability. Cooking Methods:
While this guide uses a Dutch oven method, you can also prepare the stew in a slow cooker or pressure cooker. Adjust the cooking times accordingly. Leftovers:
This beef stew is freezer-friendly. Store in airtight containers and reheat gently on the stovetop or in a microwave. Budget Tips:
Buying beef stew meat on sale and using seasonal vegetables can help keep the total cost around $15 for 8 servings.