How to Make The Most Tender & Comforting Beef Stew From Scratch.
There’s nothing more comforting than a bowl of classic, hearty Beef Stew. This recipe is packed with fall-apart tender chunks of beef, potatoes, carrots, and celery, all simmered in a rich, savory gravy. The secret to developing a deep flavor is searing the beef first and using a good quality beef broth. It’s the perfect one-pot meal to warm you up on a cold day, and the leftovers are even better the next day.
Recipe Summary (Serves 6):
Prep Time: 20 minutes
Cook Time: 2.5-3 hours
Ingredients: 2.5 lbs (1.1 kg) beef chuck (cubed), 1/4 cup flour, 2 large onions (chopped), 4 carrots (chopped), 3 celery stalks (chopped), 1.5 lbs (680g) potatoes (peeled and cubed), 4 cups (1L) beef broth, 1 cup dry red wine, 2 tbsp tomato paste, olive oil, salt, pepper.
Instructions:
Sear Beef: Toss beef cubes in flour, salt, and pepper. In a large Dutch oven, heat oil and sear the beef in batches until deeply browned on all sides. Set aside.
Sauté Veggies: In the same pot, add onions, carrots, and celery, and cook until softened.
Simmer: Stir in the tomato paste. Deglaze the pot with red wine, scraping up browned bits. Return the beef to the pot. Add the beef broth.
Cook: Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours. Add the potatoes and continue to cook for another 45-60 minutes, until the beef and potatoes are fork-tender.
Hashtags:
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Beef stew. Warm, slow, and full of love. [Music]
Dining and Cooking