Print
Description
A hearty and comforting beef stew, perfect for a cold day. This recipe features tender chunks of beef simmered with vegetables in a rich, savory gravy.
Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
- 1 lb potatoes, peeled and cubed
Instructions
- Pat the beef dry with paper towels. Season generously with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, do not overcrowd the pot. Remove beef and set aside.
- Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the tomato paste and cook for another minute.
- Return the beef to the pot. Add the beef broth, red wine (if using), thyme, and rosemary. Bring to a simmer.
- Reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is tender.
- In a small bowl, whisk together the flour and cold water to create a smooth slurry.
- Stir the slurry into the stew. Bring to a simmer and cook, stirring, until the stew has thickened, about 5 minutes.
- Add the cubed potatoes to the stew. Cover and cook for another 20-30 minutes, or until the potatoes are tender.
- Season with additional salt and pepper if needed.
Notes
- For a thicker stew, you can add more flour slurry.
- Feel free to add other vegetables like peas or corn in the last 15 minutes of cooking.
- This stew tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American