Beef Stew Recipe
Preparation Time: 20 minutes
Cooking Time: 2.5 – 3 hours
Serves: 6
Ingredients:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 large carrots, peeled and cut into chunks
- 3 potatoes, peeled and cut into chunks
- 1 cup frozen peas (optional)
- Chopped fresh parsley for garnish
Instructions:
Prep the Beef:
- In a bowl, combine the cubed beef, flour, salt, and black pepper. Toss to coat the meat evenly.
Brown the Beef:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Brown the beef cubes in batches, ensuring all sides are seared. Remove and set aside.
Sauté Onions and Garlic:
- In the same pot, add chopped onions and garlic. Sauté until softened.
Deglaze the Pot:
- Pour in the beef broth and red wine (if using), scraping the bottom of the pot to release any browned bits.
Add Flavorings:
- Stir in tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves.
Simmer:
- Return the browned beef to the pot. Bring the mixture to a simmer.
Add Vegetables:
- Add carrots and potatoes to the pot. Ensure they are submerged in the liquid.
Slow Cook:
- Cover the pot and simmer over low heat for 2 to 2.5 hours, or until the beef is tender and the flavors meld together.
- Add frozen peas in the last 15 minutes of cooking.
Check Seasoning:
- Taste and adjust the seasoning if necessary.
Serve:
- Remove bay leaves before serving.
- Garnish with chopped fresh parsley.
- Serve the hearty beef stew in bowls.
Note: This stew can also be cooked in a slow cooker for 6-8 hours on low heat.
Enjoy this comforting and hearty beef stew on a chilly day, served with crusty bread or over a bed of mashed potatoes!
