Description
Hearty old-fashioned beef stew brings warmth and comfort from grandma’s kitchen, simmering with tender meat and rich, savory flavors. Rustic ingredients meld together, creating a soul-satisfying meal that connects you to cherished culinary traditions.
Ingredients
Scale
Main Ingredients:
- 2 lbs beef chuck, cut into cubes
- 4 large potatoes, peeled and chopped
- 3 medium carrots, sliced
- 2 medium onions, chopped
Liquid and Seasoning:
- 4 cups beef broth
- 1/2 cup red wine
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
Thickening and Coating:
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Pat beef cubes dry with paper towels and season thoroughly with salt and black pepper, ensuring even coating for optimal flavor development.
- Dust seasoned beef with flour, shaking off excess to create a light, even layer that will help develop a rich, golden crust during browning.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering, then carefully arrange beef cubes in a single layer without overcrowding.
- Sear beef for 3-4 minutes per side, creating a deep mahogany-brown crust that will infuse the stew with intense, caramelized flavors.
- Remove browned beef and set aside, then immediately add chopped onions and minced garlic to the same pot, stirring to capture all the flavorful browned bits.
- Deglaze the pot with red wine, scraping up any stuck particles from the bottom to incorporate maximum depth of flavor into the stew.
- Stir in tomato paste, dried thyme, and rosemary, allowing the herbs to bloom and release their aromatic oils for about 1 minute.
- Return beef to the pot and pour in beef broth, ensuring meat is mostly submerged, then add bay leaves for additional complexity.
- Bring liquid to a gentle simmer, then reduce heat to low, cover, and let stew slowly cook for approximately 1.5 hours, or until beef becomes extremely tender.
- Add chopped potatoes and sliced carrots during the last 30-40 minutes of cooking to prevent overcooking and maintain their structural integrity.
- Once vegetables are fork-tender and meat is falling apart, remove bay leaves, taste, and adjust seasoning as needed.
- Let stew rest for 10-15 minutes before serving to allow flavors to meld and sauce to slightly thicken.
Notes
- Pat beef completely dry before seasoning to achieve optimal browning and prevent steaming instead of searing.
- Use tough, economical cuts like chuck roast or bottom round for maximum flavor and tenderness when slow-cooked.
- Consider gluten-free alternatives by replacing wheat flour with cornstarch or almond flour for coating beef cubes.
- Enhance stew’s nutrition by adding extra root vegetables like parsnips or celery root for increased complexity and vitamins.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 90 mg