When you're craving cozy comfort, these 12 beef stew recipes deliver hearty satisfaction. Picture classic beef stew with tender chunks and rich broth, or try a savory beef and mushroom version for a gourmet touch. There's spicy beef and bean stew for a kick, and a Mediterranean twist if you're feeling adventurous. Whether you prefer slow cooker simplicity or a one-pot wonder, these dishes will warm your soul. Discover even more flavors to tempt your taste buds as you explore!
Classic Beef Stew
Classic beef stew is the epitome of comfort food, perfect for chilly days or family gatherings. This hearty dish combines tender chunks of beef with a medley of vegetables, simmered in a rich, flavorful broth. The beauty of beef stew lies in its versatility; you can easily adjust the ingredients and seasonings to suit your preferences.
It's a dish that gets better with time, as the flavors meld and develop during cooking, making it perfect for meal prep or a cozy evening at home.
The origins of beef stew can be traced back centuries, with variations found in many cultures around the world. In classic recipes, the beef is typically browned to enhance its flavor, and then slow-cooked alongside potatoes, carrots, and onions, creating a dish that feels like a warm hug.
With just a few simple steps, you can create a sumptuous beef stew that will have everyone coming back for seconds.
Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp vegetable oil
- 4 medium potatoes, peeled and diced
- 4 carrots, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1 cup frozen peas
To prepare the stew, heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the beef cubes in batches, browning them on all sides. Once browned, remove the beef and set it aside. In the same pot, add the chopped onion and garlic, sautéing until fragrant.
Return the beef to the pot and stir in the tomato paste, thyme, salt, and pepper. Pour in the beef broth, add the bay leaf, and bring to a simmer. After that, add the potatoes and carrots, covering the pot and reducing the heat to low.
Let the stew simmer for about 2 to 3 hours, or until the beef is tender. If using, add frozen peas in the last 10 minutes of cooking.
When preparing beef stew, consider letting it sit for a few hours or even overnight after cooking, as this allows the flavors to mature and deepen.
Additionally, if you find your stew too thick, simply add a bit more broth or water during cooking. For added richness, you can sprinkle a touch of Worcestershire sauce or red wine into the mix, enhancing the overall flavor profile.
Remember to taste and adjust the seasoning toward the end of cooking for a perfectly balanced dish.
Hearty Beef and Mushroom Stew
Hearty Beef and Mushroom Stew is a comforting dish that brings together tender chunks of beef, rich mushrooms, and a variety of vegetables to create a satisfying meal perfect for any occasion. With its savory aroma and delicious flavors, this stew is best enjoyed on chilly days, making it an ideal choice for family dinners or meal prep for the week ahead. The combination of slow-cooked beef in a rich, flavorful broth makes this dish a true classic that everyone will love.
The beauty of this stew lies not only in its depth of flavor but also in its versatility. You can customize the ingredients based on your preferences or what you have on hand. Add some root vegetables like carrots and potatoes for extra heartiness, or throw in some fresh herbs for a pop of freshness. No matter how you choose to make it, the Hearty Beef and Mushroom Stew promises to warm your soul and fill your belly.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch pieces
- 8 ounces mushrooms, sliced
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 2 potatoes, diced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Olive oil for browning
In a large Dutch oven or heavy pot, heat some olive oil over medium-high heat. Season the beef chunks with salt and pepper, then brown them in batches until golden brown on all sides. Once browned, remove the beef and set it aside.
In the same pot, add a little more oil if needed, then sauté the onions, garlic, and mushrooms until they're softened. Return the beef to the pot, add the carrots, potatoes, beef broth, red wine, tomato paste, Worcestershire sauce, thyme, bay leaves, and stir well.
Bring to a gentle simmer, then cover and cook on low heat for 2 to 3 hours, or until the beef is tender and the flavors are well combined. When cooking Hearty Beef and Mushroom Stew, feel free to adjust the seasoning to your taste.
If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water to create a slurry, then stir it in towards the end of the cooking process. Let the stew rest for a few minutes after cooking to let the flavors meld together, and serve it with a side of crusty bread for an even more satisfying meal.
Don't forget that this stew can be stored in the fridge for several days or frozen for later, making it a fantastic meal prep option!
Slow Cooker Beef Stew
Slow cooker beef stew is a comforting and hearty dish that warms you from the inside out. It's perfect for busy days when you want a delicious homemade meal waiting for you when you come home. By allowing the beef and vegetables to simmer for hours, the flavors meld together beautifully, creating a rich and savory stew that will satisfy your hunger and make your taste buds dance.
One of the greatest benefits of using a slow cooker is the convenience it offers. You can prepare all the ingredients in the morning, set the cooker to low or high, and let it do the work while you go about your day. This recipe guarantees that the beef becomes tender and the veggies retain their ideal texture, resulting in a dish that's perfect for any occasion.
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 medium carrots, sliced
- 4 medium potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1 cup frozen peas
In your slow cooker, combine the beef, carrots, potatoes, onion, and garlic. Pour the beef broth and Worcestershire sauce over the top, and add thyme, bay leaf, salt, and pepper. Stir everything gently to combine, then cover and cook on low for 7-8 hours or on high for 4-5 hours. If using, add the frozen peas in the last 30 minutes of cooking.
For a thicker stew, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the stew during the last hour of cooking. Additionally, searing the beef in a pan before adding it to the slow cooker enhances the flavor even further.
Feel free to customize your stew by including other vegetables like parsnips or green beans, and always taste before serving to adjust the seasoning if necessary.
Beef Stew With Root Vegetables
Beef stew with root vegetables is a hearty and comforting dish that perfectly embodies the essence of home cooking. The savory flavors of tender beef, combined with the sweetness of carrots, the earthiness of potatoes, and the flavors of other root vegetables, create a nourishing meal that warms both body and soul.
It's an ideal dish for cold winter nights or any time you crave something filling and delicious. Plus, it's versatile—whether you wish to add herbs, spices, or other vegetables, the possibilities are endless.
To make a truly satisfying beef stew, selecting the right cut of meat is essential. Chuck roast is a popular choice, as it becomes tender and flavorful when simmered for a long time. Searing the meat before adding it to the stew helps lock in those delicious juices.
By incorporating root vegetables like carrots, potatoes, and parsnips, you not only enhance the flavor but also add a variety of textures and nutrients to the dish, making it a complete meal in one pot.
Ingredients:
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 3 tablespoons olive oil
- 4 cups beef broth
- 2 cups carrots, sliced
- 2 cups potatoes, cubed
- 1 cup parsnips, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups celery, chopped
- 2 teaspoons dried thyme
- 1 teaspoon bay leaf
- Salt and pepper to taste
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper, then add them to the pot in batches, browning them on all sides. Once browned, remove the beef and set it aside.
In the same pot, add onions and garlic, cooking until softened. Return the beef to the pot along with the beef broth, thyme, bay leaf, and all root vegetables. Bring to a gentle simmer, cover, and cook for about 2 to 3 hours, or until the beef is tender and the flavors meld together beautifully.
When making beef stew with root vegetables, it's important to taste and adjust the seasoning throughout the cooking process. If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 30 minutes of cooking.
Additionally, for a deeper flavor, consider adding a splash of red wine or Worcestershire sauce to the broth. Remember to let the stew sit for a few minutes before serving, as this will allow it to thicken slightly and the flavors to develop even further. Enjoy your warm and hearty meal!
Spicy Beef and Bean Stew
Indulge in the cozy flavors of Spicy Beef and Bean Stew, a dish that warms the heart and soul with its robust spices and hearty ingredients. This recipe is perfect for a chilly evening, offering a delicious combination of tender beef, protein-rich beans, and a medley of spices that will leave your taste buds tingling with excitement.
The flavorful broth isn't only satisfying but also easy to prepare, making it a go-to meal for any day of the week. With a rich depth of flavor and a hint of heat, this stew can be easily adjusted to suit your spice preferences. Whether you're serving it for a family dinner or an intimate gathering, Spicy Beef and Bean Stew is sure to please.
Pair it with crusty bread or steamed rice for a complete meal that will fill your home with delightful aromas.
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 bell pepper (red or green), diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust for heat preference)
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the cubed beef and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the onions, garlic, carrots, celery, and bell pepper, sautéing until softened, about 5 minutes. Return the beef to the pot, then stir in the black beans, kidney beans, diced tomatoes, beef broth, and all spices, ensuring everything is well combined.
Bring the stew to a boil, reduce the heat to low, cover, and let simmer for 1.5 to 2 hours, or until the beef is tender. For best results, consider marinating the beef in the spices overnight to infuse the flavors more deeply.
Cooking the stew the day before and letting it sit overnight will enhance its taste as the flavors meld together. Finally, adjust the seasoning just before serving, and feel free to serve the stew with your favorite toppings such as shredded cheese, sliced jalapeños, or a dollop of sour cream for an extra kick.
Enjoy your delicious Spicy Beef and Bean Stew!
Guinness Beef Stew
Guinness Beef Stew is a hearty and flavorful dish that embodies the comfort of traditional Irish cooking. Perfect for chilly evenings, this stew combines tender beef, aromatic vegetables, and the rich, distinct taste of Guinness stout. The robust beer not only adds depth to the flavor but also tenderizes the meat, making every bite a delightful experience. Served alongside crusty bread, this meal can turn any gathering into a cozy celebration.
Cooking Guinness Beef Stew is an enjoyable process that fills your kitchen with enticing aromas. The slow simmer allows the ingredients to meld beautifully, creating a thick and savory broth. Whether you're making this for a family dinner or a special occasion, this stew is sure to impress with its rich flavor and satisfying texture.
Ingredients:
- 2 lbs chuck beef, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 stalks celery, chopped
- 4 medium potatoes, diced
- 1 cup Guinness stout
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
To prepare the stew, heat olive oil in a large pot over medium-high heat, then add the beef cubes, browning them on all sides. After removing the beef, add the onion, garlic, carrots, and celery to the same pot, cooking until they soften.
Return the beef to the pot and stir in the Guinness stout, scraping the bottom to lift any browned bits. Add the beef broth, tomato paste, thyme, bay leaf, salt, and pepper, bring to a simmer, then reduce heat to low, cover, and cook for about 2 to 2.5 hours until the beef is tender and the flavors are well combined.
In the last half hour, add the diced potatoes to the stew to cook through. For an even richer flavor, you can let the stew sit overnight in the refrigerator and reheat it the next day; this allows the flavors to intensify.
Additionally, consider adding different vegetables like mushrooms or parsnips to customize the stew to your liking. Just be sure to adjust the cooking time according to any additional ingredients added. For a thicker stew, you can also mix a tablespoon of cornstarch with water and stir it into the stew during the last 10 minutes of cooking.
Enjoy your wonderful Guinness Beef Stew!
Beef Stew With Mediterranean Flavors
Beef stew with Mediterranean flavors is a delightful twist on a classic recipe that incorporates vibrant ingredients inspired by the rich culinary traditions of the Mediterranean region. The combination of tender beef, fresh vegetables, and aromatic herbs creates a fragrant and hearty meal perfect for any occasion. This stew isn't only comforting, but it also offers a burst of flavor that makes it stand out from traditional beef stews.
Incorporating ingredients like olives, sun-dried tomatoes, and fresh herbs like rosemary and thyme elevates the dish and imparts a unique taste profile that transports you to sun-soaked coasts. Perfect for cold nights or family gatherings, this Mediterranean beef stew can be served with crusty bread, over rice, or with a simple side salad for a complete and satisfying meal.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup green olives, pitted and sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef cubes, browning them on all sides before removing them from the pot and setting them aside.
In the same pot, sauté the onions, carrots, and celery until they soften. Add the garlic and cook for another minute until fragrant. Return the beef to the pot and add the diced tomatoes, sun-dried tomatoes, olives, herbs, and beef broth.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 2 hours, or until the beef is tender. Adjust seasoning with salt and pepper as needed, and serve hot, garnished with fresh parsley.
When cooking this Mediterranean beef stew, feel free to customize your ingredients based on what you have on hand or your personal preferences. For a thicker stew, consider adding a tablespoon of tomato paste or a bit of flour when sautéing the vegetables.
Additionally, let the stew sit for a while after cooking to allow the flavors to meld; it can even taste better the next day! Pair it with some crusty bread to soak up the savory broth, and you have a warming meal that's full of flavor.
Asian-Inspired Beef Stew
Asian-inspired beef stew offers a delightful twist to the classic comfort food, infusing traditional flavors with aromatic spices and savory sauces. The fusion of tender beef, hearty vegetables, and fragrant herbs creates a satisfying dish perfect for any occasion. This recipe combines elements of Japanese and Chinese cuisine, ensuring that every spoonful is rich with umami and depth.
It's an ideal meal for cozy evenings where you want something hearty yet exotic. To prepare, you'll need to gather a simple selection of ingredients. Many of them are commonly found in Asian cooking, such as soy sauce, ginger, and scallions, which enhance the stew's flavor profile beautifully.
This dish can also be customized by adding your favorite vegetables, making it adaptable to what you have on hand. Plus, it's an excellent way to warm up on chilly nights while enjoying the unique tastes of Asian cuisine.
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 4 cups beef broth
- 1/2 cup soy sauce
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 1 onion, chopped
- 1 cup bok choy, chopped
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch (optional, for thickening)
- 2 scallions, chopped (for garnish)
- Fresh cilantro (for garnish)
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and sear them on all sides until browned. Add the onions, garlic, and ginger, sautéing until fragrant.
Then, pour in the beef broth, soy sauce, and brown sugar. Bring the mixture to a gentle boil, then cover and reduce the heat. Let it simmer for about 1.5 hours or until the beef becomes tender. Finally, add carrots and bok choy, cooking for an additional 20 minutes.
If you desire a thicker sauce, mix cornstarch with a little water and stir it into the stew a few moments before serving. For an extra touch, consider serving your stew over steamed rice or with warm crusty bread to soak up the flavorful broth.
Achieving the perfect flavor balance is essential, so feel free to adjust the amount of soy sauce or sugar according to your preference. Additionally, letting the stew cool and sit for a few hours or overnight enhances the flavors even more, making it a fantastic dish to prepare in advance. Enjoy the warm and comforting essence of this Asian-inspired beef stew!
Smoky Beef and Sweet Potato Stew
Smoky Beef and Sweet Potato Stew is a comforting dish that brings together the rich, hearty flavors of tender beef and the natural sweetness of sweet potatoes, all enhanced by a hint of smokiness. Ideal for cool evenings or any time you crave a satisfying meal, this stew not only warms you up but also offers a balanced mix of nutrients.
The combination of spices and slow-cooked ingredients results in a dish that's both flavorful and filling. To achieve the best results, using quality cuts of beef such as chuck roast adds depth to this stew. The sweet potatoes break down beautifully during the cooking process, melding with the smoky flavors and creating a luscious sauce that pairs perfectly with crusty bread or over a bed of rice.
Whether you're serving it for a family dinner or meal prepping for the week ahead, this stew will impress with its rich flavors and comforting texture.
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 large sweet potatoes, peeled and cubed
- 2 carrots, sliced
- 1 bell pepper, chopped
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Once browned, remove the beef and set aside.
In the same pot, add the onion and garlic; sauté until translucent. Stir in the beef broth, then return the beef to the pot along with sweet potatoes, carrots, bell pepper, smoked paprika, cumin, thyme, salt, and pepper.
Bring to a boil, then reduce heat and let simmer for about 1.5 to 2 hours, or until the beef is tender and the sweet potatoes are soft.
For a more flavorful stew, consider searing the beef in advance to develop a deeper flavor profile, and don't skip the sautéing of the onions and garlic, as it builds a flavor base for the entire dish.
You can also adjust the thickness of the stew by adding a cornstarch slurry or simply letting it simmer for longer to reduce the liquid. Leftovers taste even better the next day, so don't hesitate to make a larger batch—you'll be glad you did!
Italian Beef Stew
Italian beef stew, known as "Spezzatino," is a hearty dish that embodies the rustic flavors of Italian cooking. This comforting stew features tender chunks of beef simmered slowly in a rich tomato-based sauce infused with aromatic herbs and vegetables. Perfect for warming you up on a chilly evening, it combines the robustness of classic beef stew with the vibrant flavors of Italy.
To make the dish even more delightful, serve it with a side of crusty bread to soak up the delicious sauce, or alongside creamy polenta for a satisfying meal. Traditional Italian spezzatino often includes a variety of seasonal vegetables, so feel free to adjust the recipe based on your preferences or what you have on hand.
Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 2 cups diced tomatoes (canned or fresh)
- 1 cup red wine
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh basil, for garnish
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef cubes in batches and sear until browned on all sides. Remove the beef and set aside.
In the same pot, add the onion, garlic, carrots, and celery, cooking until the vegetables are softened. Pour in the red wine and scrape the bottom of the pot to release any browned bits.
Add the diced tomatoes, beef broth, seared beef, oregano, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer covered for about 1.5 to 2 hours, until the beef is tender.
For extra depth of flavor, consider adding fresh herbs like basil or parsley towards the end of cooking. This will brighten the dish and provide a fresh contrast to the rich stew.
If you prefer a thicker stew, you can remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate. Remember to taste and adjust the seasoning before serving, as the flavors continue to develop while cooking.
One-Pot Beef and Vegetable Stew
One-Pot Beef and Vegetable Stew is a comforting and satisfying dish perfect for chilly evenings or whenever you crave a hearty meal. This stew brings together tender chunks of beef and an array of colorful vegetables, all simmered to perfection in one pot. The beauty of this recipe lies not just in its flavor but also in its simplicity — minimal cleanup and maximum taste.
Whether you're an experienced cook or a novice in the kitchen, this dish requires just a few steps for a delicious result. The combination of savory beef, aromatic herbs, and fresh vegetables creates a nourishing dish that warms the soul.
It's a versatile recipe, allowing you to customize the vegetables to your liking. You can also let it simmer while you go about your day, filling your home with enticing scents. Perfect for a family dinner or meal prep for the week, this easy one-pot stew is sure to become a favorite in your household.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 cups green beans, trimmed and cut
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, for garnish
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and sear them until browned on all sides, which should take about 5-7 minutes. After the beef is browned, add the chopped onion and minced garlic, cooking until the onion is translucent.
Next, stir in the carrots, potatoes, and green beans. Pour in the beef broth and Worcestershire sauce, then add the thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
When preparing this stew, a few extra tips can elevate your dish. For more depth of flavor, consider browning the beef in batches to avoid steaming it. You can also enhance the richness by adding a splash of red wine along with the beef broth.
Additionally, if you prefer a thicker stew, you can mix a tablespoon of cornstarch with water to form a slurry and stir it in during the last 10 minutes of cooking. Finally, don't forget to taste and adjust the seasoning before serving, and feel free to garnish with fresh parsley for a burst of freshness.
Beef Stew With Red Wine and Thyme
Beef stew with red wine and thyme is a hearty and comforting dish that's perfect for chilly evenings. The rich flavors of the beef meld beautifully with the depth of the red wine, creating a stew that's both savory and aromatic. Fresh thyme adds a fragrant herbal note, elevating the overall flavor profile and making each bite delightful. This recipe isn't only simple but also allows for flexibility in ingredient variations, so you can make it your own.
To get the most out of your beef stew, choosing the right cut of meat is essential. Look for tougher cuts such as chuck or brisket which become tender and flavorful during the slow cooking process. Pair this stew with a side of crusty bread or over a bed of creamy mashed potatoes for a fulfilling meal that will leave everyone satisfied.
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, cubed
- 2 cups beef broth
- 1 cup red wine (preferably a full-bodied wine like Cabernet Sauvignon)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh thyme sprigs for garnish (optional)
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches until they're golden on all sides. Once browned, remove the beef and set it aside.
In the same pot, add the onions and cook until they're softened and translucent, about 5 minutes. Stir in the garlic for an additional minute, then return the beef to the pot. Add the carrots, potatoes, beef broth, red wine, tomato paste, dried thyme, and bay leaves.
Bring to a boil, then reduce the heat to low, cover the pot, and simmer for about 2 to 2.5 hours or until the beef is tender and the flavors have developed.
When preparing your beef stew, it's helpful to sear the meat properly for better depth of flavor; don't rush this step. Additionally, feel free to customize your vegetables—mushrooms, parsnips, or peas can make wonderful additions.
For a thicker stew, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the pot during the last 15 minutes of cooking. Always remember to taste and adjust seasoning before serving, as the richness of the wine and broth may require a little extra salt or pepper.
Finally, letting the stew rest for a few minutes before serving allows the flavors to meld even further.