Beef Stew
Beef Stew is the epitome of comfort food, a timeless classic that warms the heart and soul. This hearty stew features succulent pieces of beef, tender root vegetables, and aromatic herbs and spices, all simmered to perfection in a rich and savory broth. The slow cooking process allows the flavors to meld, resulting in a symphony of taste and tenderness with every bite. Whether served as a satisfying main course or a cozy winter warmer, Beef Stew offers a comforting and soul-satisfying experience. The melding of beef and vegetables creates a harmonious balance of taste and texture, making it a beloved favorite for those seeking a wholesome and delicious bowl of goodness. Savor the warmth and depth of flavors in this classic stew, perfect for bringing friends and family together around the table.
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.
Notes
This Beef Stew is a classic and comforting dish with tender meat and hearty vegetables, simmered in a flavorful broth. It's perfect for a satisfying and warming meal. Enjoy!