Cozy Up with a Classic: Beef Stew
Hey there, foodies! Today, we’re embracing the comforting embrace of a classic dish that’s been warming hearts and bellies for generations – Beef Stew.
There’s something undeniably comforting about a pot of stew simmering away on the stove, filling your home with irresistible aromas and promising a taste of pure comfort. And with tender chunks of beef, hearty vegetables, and a rich, savory broth, this Beef Stew recipe is sure to hit the spot.
Imagine the scene: succulent pieces of beef, slow-cooked to perfection, mingling with a medley of carrots, potatoes, and onions in a flavorful broth infused with aromatic herbs and spices. Each spoonful is a delight – a symphony of flavors and textures that come together to create a truly satisfying meal.
But what makes Beef Stew truly special is its simplicity. With just a few basic ingredients and a bit of time on the stove, you can create a dish that’s both delicious and comforting. Plus, it’s a great way to use up leftovers from your Sunday roast or repurpose those veggies that are languishing in the crisper drawer.
So, whether you’re looking for a cozy dinner on a chilly evening or planning a gathering with friends and family, Beef Stew is the perfect choice. Stay tuned for the recipe, coming soon to our blog. Until then, happy cooking and enjoy the comforting embrace of homemade stew!
Beef Stew
Ingredients
- 2 pounds beef stew meat cut into bite-sized pieces
- 3 tablespoons vegetable oil divided
- 1 onion chopped
- 2 cloves garlic minced
- 3 carrots peeled and cut into chunks
- 3 potatoes peeled and cut into chunks
- 2 celery stalks chopped
- 2 cups beef broth
- 1 cup red wine optional
- 1 can 14 ounces diced tomatoes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour for thickening, optional
- Chopped fresh parsley for garnish (optional)
Instructions
- In your Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the beef stew meat and brown it on all sides. Remove the browned beef from the pot and set it aside.
- In the same pot, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Return the browned beef to the pot. Add the chopped carrots, potatoes, and celery. Mix well with the sautéed onions and garlic.
- Pour in the beef broth and red wine (if using). Stir to combine.
- Add the diced tomatoes (with their juice), bay leaf, dried thyme, dried rosemary, salt, and black pepper to the pot. Stir again.
- Bring the stew to a boil, then reduce the heat to low, cover the Dutch oven, and let it simmer for about 2-3 hours, or until the beef is tender and the vegetables are cooked through.
- If you want to thicken the stew, you can create a slurry by mixing 2 tablespoons of all-purpose flour with a few tablespoons of water until smooth. Stir the slurry into the stew and simmer for an additional 10-15 minutes to thicken the broth.
- Taste the stew and adjust the seasonings with more salt and pepper if needed. Remove and discard the bay leaf.
- Serve the Beef Stew hot, garnished with chopped fresh parsley if desired.
