This classic dish, beloved in homes across the globe, is not only a feast for the senses but also a celebration of simple, rustic ingredients that come together to create something truly special. Rich with savory flavors and packed with tender chunks of beef, this slow-cooked beef stew recipe is perfect for those cozy winter meals.
Ingredients
Scale:
2 pounds beef chuck, cut into 1-inch cubes
3 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth (preferably low-sodium)
2 cups carrots, sliced
2 cups potatoes, diced (Yukon Gold or Russet)
2 cups mushrooms, sliced
1 cup red wine (optional, for a richer flavor)
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
Instructions
In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, searing them until browned on all sides, about 5-7 minutes. This step enhances the flavor of the beef stew.
Once browned, remove the beef and set it aside on a plate. In the same pot, add the diced onion and sauté until translucent, approximately 3-4 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
Stir in the tomato paste, cooking for about 1 minute, then deglaze the pot with the red wine (if using), scraping up any browned bits. Let the wine reduce for about 2-3 minutes.
Add the beef back to the pot, along with the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the beef is fork-tender and the flavors meld together.
After the initial cooking time, add the carrots, potatoes, and mushrooms. Season with salt and pepper. Cover and cook for another 30-45 minutes until the vegetables are tender.
Once cooked, remove the bay leaf and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired. Enjoy your cozy meal!
