Beef Stew Recipe

Ingredients:

  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 4 cups beef broth
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can tomato paste
  • 1 bay leaf
  • Salt, to taste
  • 1 cup red wine (optional)

Instructions:

  1. Brown the Beef: Heat olive oil in a large Dutch oven or pot over medium-high heat. Season the beef cubes with salt and pepper. Add the beef to the pot in batches and brown on all sides. Remove the browned beef and set aside.
  2. Sauté the Vegetables: In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds.
  3. Create a Roux: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, or until the flour is lightly browned.
  4. Add Liquids and Seasonings: Stir in the beef broth, diced tomatoes, tomato paste, bay leaf, thyme, rosemary, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is tender. If using red wine, add it during the simmering process.
  5. Thicken the Stew (Optional): If desired, remove the beef and vegetables from the pot. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water. Gradually whisk the slurry into the pot, stirring constantly. Bring to a boil and cook for 1-2 minutes, or until the sauce has thickened.
  6. Serve: Return the beef and vegetables to the pot, and season with salt to taste. Serve hot with crusty bread or mashed potatoes.

Enjoy your delicious homemade beef stew!

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