homemade stew

• Prep Time: 20 minutes

• Cook Time: 2 hours 30 minutes (stovetop)

• Total Time: 2 hours 50 minutes

 Intensity Level:

Intermediate – While not complicated, stew does require a few steps and patience to develop deep flavor.

 Ingredients:

 Main Ingredients:

• 2.5 lbs beef chuck, cut into 1.5-inch cubes

• 3 tablespoons olive oil (divided)

• 2 tablespoons all-purpose flour

• Salt and black pepper to taste

• 1 large yellow onion, chopped

• 3 cloves garlic, minced

• 3 tablespoons tomato paste

• 1/2 cup red wine (optional, for depth)

• 4 cups beef broth (low sodium preferred)

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried thyme

• 1 bay leaf

• 4 large carrots, peeled and sliced into chunks

• 3 large russet potatoes, peeled and cubed

• 2 celery stalks, sliced

• 1 cup frozen peas (added at the end)

 Optional Additions:

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon rosemary

• Fresh parsley for garnish

• A splash of balsamic vinegar for brightness

 Tools You’ll Need:

• Large Dutch oven or heavy-bottomed pot

• Wooden spoon or spatula

• Knife and cutting board

• Measuring cups and spoons

• Ladle for serving

 Instructions: How to Make Classic Homemade Stew

 Step 1: Prep the Meat

Pat the beef cubes dry with paper towels. This helps them brown properly. Season with salt and pepper, then toss with 2 tablespoons of flour to coat lightly.

 Step 2: Brown the Beef

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until browned (about 5–6 minutes per batch). Do not overcrowd the pot. Remove beef and set aside.

 Step 3: Sauté Aromatics

Lower heat to medium and add 1 tablespoon of olive oil. Sauté onions for 4–5 minutes until softened. Add garlic and cook for 1 minute more. Stir in tomato paste and cook for another 2 minutes to caramelize slightly.

 Step 4: Deglaze and Simmer

Pour in the red wine (if using) to deglaze the pot, scraping up all the browned bits. Let it reduce for 2–3 minutes. Add beef broth, Worcestershire sauce, thyme, bay leaf, and browned beef back into the pot. Bring to a simmer.

 Step 5: Cook Low and Slow

Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally. This slow simmer tenderizes the beef and infuses deep flavor.

 Step 6: Add Vegetables

After 90 minutes, add carrots, potatoes, and celery. Continue simmering uncovered for another 45–60 minutes, or until vegetables are fork-tender and stew has thickened. If the stew becomes too thick, add a splash of broth or water.

 Step 7: Final Touches

Remove the bay leaf. Stir in frozen peas and let cook for 5 minutes. Taste and adjust seasoning with salt, pepper, or a splash of balsamic vinegar for acidity.

 Serving Suggestions

Serve your homemade stew piping hot with:

• Crusty bread or garlic toast

• Buttery mashed potatoes (as a base!)

• Steamed rice or egg noodles

• A simple side salad for balance

 Storage & Freezing Tips

• Refrigerator: Store in an airtight container for up to 4–5 days.

• Freezer: Cool completely, portion into freezer-safe containers, and freeze for up to 3 months.

• Reheat: Thaw overnight in the fridge and reheat gently on the stove or in the microwave with a splash of broth.

 Nutrition Facts (Per Serving – Approximate)

Note: Nutrition may vary based on meat cut and added ingredients.