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Classic Homemade Beef Stew

Classic Homemade Beef Stew
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Hearty Classic Homemade Beef Stew that warms your soul and satisfies hunger with rich flavors and tender meat in every bite

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil or vegetable oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and sliced into rounds
  • 3 stalks celery, diced
  • 3 medium potatoes (Russet or Yukon Gold), peeled and cut into chunks
  • 4 cups beef broth (preferably low sodium)
  • 1 cup dry red wine (optional but recommended)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour (for dredging)
  • Fresh parsley, chopped (for garnish)

    • Instructions

  • Start by patting your beef cubes dry with paper towels—this helps them brown better. Dredge the beef pieces in flour, shaking off any excess.
  • Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pan. You’re looking for a beautiful deep brown crust—that’s where a lot of the flavor comes from. Set the browned beef aside.
  • Reduce the heat to medium. Add the diced onions, carrots, and celery to the pot. Sauté them until the onions are translucent and the veggies start to soften, about 5-7 minutes.
  • Add the minced garlic and cook for another 30 seconds until fragrant—don’t let it burn!
  • Stir in tomato paste and cook it for about 2 minutes. This step really develops the richness of the stew.
  • Pour in the red wine, scraping the browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 3-4 minutes so the alcohol cooks off and the wine reduces slightly.
  • Return the beef to the pot along with any juices that have collected. Add the beef broth, dried thyme, rosemary, and bay leaves. Season with salt and pepper.
  • Bring everything to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is meltingly tender.
  • About 30 minutes before the stew is done, add the potatoes to the pot. This timing keeps them from getting mushy but ensures they’re tender and soaked with flavor.
  • Remove the bay leaves before serving. Taste and adjust seasoning as needed.
  • Garnish with fresh chopped parsley for a pop of freshness.

    • Notes

    This Classic Homemade Beef Stew recipe features slow-cooked tender beef chuck with a velvety, flavorful broth, loaded with carrots, celery, and potatoes for a soul-warming and hearty meal perfect for cozy dinners.

    Find it online: https://mekara.info/classic-homemade-beef-stew-recipe/