🥘 Hearty Beef Stew (serves 4–6)
Ingredients
2 lb (900 g) beef chuck, cut into big chunks
Salt & black pepper
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
3 tbsp tomato paste
2 tbsp flour (for thickening)
4 cups beef broth (or stock)
1 cup red wine (optional; swap extra broth if skipping)
3 carrots, thickly sliced
3 potatoes, cubed
2 celery stalks, sliced
2 bay leaves
1 tsp dried thyme (or 1 tbsp fresh)
Optional add-ins: mushrooms, peas, rosemary
How to Make It
Sear the beef
Pat beef dry, season well. Heat oil in a big pot or Dutch oven over medium-high. Brown beef in batches (don’t crowd). Remove and set aside.
Build flavor
Lower heat to medium. Add onion + a pinch of salt; cook 4–5 min until soft. Add garlic and tomato paste; cook 1 minute until fragrant.
Thicken base
Sprinkle flour over the onions, stir 1 minute. Slowly pour in wine (if using), scraping the brown bits. Add broth.
Simmer low & slow
Return beef to pot. Add bay leaves and thyme. Bring to a gentle boil, then cover and simmer on low 1–1½ hours, until beef is tender.
Add veggies
Add carrots, potatoes, celery (and mushrooms if using). Simmer 30–40 minutes more, until veggies are soft and stew is thick.
Finish & serve
Taste and adjust salt/pepper. Toss in peas for the last 5 minutes if you like. Serve with crusty bread or over mashed potatoes.
Pro Tips
Deeper flavor: Let it sit 10–15 minutes before serving (or make it a day ahead—next-day stew is elite).
Too thin? Mash a few potato cubes into the broth or simmer uncovered 10 more minutes.
Slow cooker version: Sear beef + sauté onion/garlic first, then dump everything into the slow cooker. Low 7–8 hrs or High 4–5 hrs.
Want a variation (chicken & dumplings, creamy potato soup, or chili)?
