Beef Stew

Name: Beef Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Ingredients: 2 lbs beef chuck, cut into 1.5-inch cubes; 4 potatoes, cubed; 3 carrots, sliced thick; 2 celery stalks, sliced; 1 onion, diced; 3 cloves garlic, minced; 1 cup red wine; 3 cups beef stock; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 2 sprigs fresh thyme; 2 bay leaves

A hearty, slow-simmered stew with fall-apart tender beef, potatoes, and carrots in a rich, wine-laced gravy. This is the kind of meal that makes the whole house smell incredible. Tastes even better the next day. Perfect for a cold Sunday afternoon.

2hCook

20mPrep

MedDifficulty

534Forks

2kCooked

comfort foodbeefstewdinnermeal prep

Ingredients

2 lbsbeef chuck (cut into 1.5-inch cubes)
4potatoes (cubed)
3carrots (sliced thick)
2celery stalks (sliced)
1onion (diced)
3 clovesgarlic (minced)
1 cupred wine
3 cupsbeef stock
2 tbsptomato paste
2 tbspall-purpose flour
2 sprigsfresh thyme
2bay leaves

Instructions

Step 0 of 7 completed

Pat beef dry and season generously with salt and pepper. Toss in flour.

Sear beef in batches in a hot Dutch oven with a splash of oil until deeply browned on all sides. Remove.

In the same pot, cook onion, celery, and garlic until softened. Add tomato paste and cook 1 minute.

Deglaze with red wine, scraping up the browned bits. Let it reduce by half.

Return beef to pot. Add stock, thyme, and bay leaves. Bring to a boil, then reduce to a low simmer. Cover and cook for 1.5 hours.

Add potatoes and carrots. Continue simmering uncovered for 30-40 minutes until vegetables are tender and the stew has thickened.

Remove bay leaves and thyme stems. Taste, adjust seasoning, and serve with crusty bread.