Ingredients:
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2 pounds stewing beef (such as chuck roast or rump roast), cut into 1-inch cubes
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1 tablespoon olive oil
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1 onion, chopped
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2 carrots, chopped
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2 celery stalks, chopped
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4 cloves garlic, minced
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2 tablespoons tomato paste
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1/2 teaspoon dried thyme
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1/2 teaspoon dried rosemary
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1 bay leaf
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1 cup beef broth
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1 cup red wine (optional)
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4 cups water
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1 tablespoon Worcestershire sauce
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Salt and freshly ground black pepper, to taste
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(Optional) Chopped fresh parsley, for serving
Instructions:
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Brown the beef: Heat olive oil in a large Dutch oven or pot over medium-high heat. Season the beef cubes generously with salt and pepper. In batches, brown the beef on all sides. Don't overcrowd the pot; sear the meat in a single layer for best results. Once browned, transfer the beef to a plate.
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Sauté the vegetables: In the same pot with the remaining browned bits, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables soften. Stir in the minced garlic and cook for another minute until fragrant.
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Deglaze the pan (optional): If desired, pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot with a wooden spoon. This deglazes the pan, incorporating those flavorful bits into the sauce. Let the wine simmer for a minute or two to allow the alcohol to cook off.
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Add tomato paste, herbs, and broth: Stir in the tomato paste, dried thyme, rosemary, and bay leaf. Cook for another minute, allowing the flavors to meld. Then, pour in the beef broth and water.
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Return the beef and simmer: Add the browned beef cubes back to the pot. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 1-2 hours, or until the beef is tender and shreds easily with a fork.
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Season and thicken (optional): Once the beef is tender, taste the stew and adjust seasonings with salt and pepper as needed. For a thicker stew, you can make a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons of cold water. Gradually whisk the slurry into the simmering stew until it reaches your desired consistency.
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Serve: Remove the bay leaf before serving. Garnish with chopped fresh parsley (optional) and enjoy your delicious homemade beef stew with crusty bread, mashed potatoes, or rice.
Tips:
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Use high-quality beef: While stewing breaks down tougher cuts of meat, using good quality stewing beef will result in a richer and more flavorful stew.
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Marinate the beef (optional): Marinating the beef cubes overnight in a mixture of your favorite marinade ingredients (like soy sauce, Worcestershire sauce, garlic, and herbs) can further enhance the flavor.
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Slow cooker method: You can also make beef stew in a slow cooker. Brown the beef and vegetables as instructed in steps 1 and 2. Then, transfer everything to the slow cooker, add the remaining ingredients, and cook on low for 6-8 hours or on high for 4-5 hours.
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Vegetable variations: Feel free to add other vegetables to your stew, such as potatoes, peas, or green beans.
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Leftovers: Beef stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze it for longer storage.
With these steps and variations, you can create a delicious and comforting beef stew that your family will love.