This hearty and flavorful beef stew is the perfect comfort food for cold days. Slow-cooked to tender perfection, the beef is packed with deep, savory flavors, along with soft vegetables in a rich broth. Ideal for serving with crusty bread or over mashed potatoes!
Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 carrots, peeled and sliced
- 3 potatoes, peeled and cubed
- 3 celery stalks, sliced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef:
In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef with salt and pepper, then sear in batches until browned on all sides. Remove the beef and set aside. - Cook the Vegetables:
In the same pot, add the diced onions, garlic, carrots, celery, and potatoes. Cook for about 5 minutes, stirring occasionally, until the onions are soft and translucent. - Deglaze the Pot:
Add the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly. - Add Broth and Seasonings:
Stir in the tomato paste, Worcestershire sauce, bay leaf, and thyme. Return the beef to the pot, then pour in the beef broth. Bring to a simmer. - Slow Cook:
Reduce the heat to low, cover, and simmer for 2 to 2.5 hours, stirring occasionally, until the beef is tender and the flavors have melded together. - Thicken the Stew (optional):
If you’d like a thicker stew, mix 2 tbsp of flour with a little water to create a slurry. Stir it into the stew during the last 20 minutes of cooking. - Serve:
Remove the bay leaf, adjust seasoning with salt and pepper, and serve the stew hot. Garnish with fresh parsley for added flavor and color.
Enjoy the ultimate comfort food with this delicious beef stew!