Indulge in the ultimate comfort food with this easy, homemade beef stew.
Rich, hearty, and bursting with flavor, it's a delightful choice for chilly nights.
Using basic ingredients and a straightforward approach, this recipe guarantees a stew that'll win over everyone at the table.
Ingredients
2 pounds (900g) beef stew meat, cubed into 1-inch pieces
Salt and pepper, to taste
3 tablespoons of all-purpose flour
2 tablespoons of vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
4 cups of beef broth
1 cup red wine (optional; can substitute with more beef broth)
2 tablespoons of tomato paste
1 teaspoon dried thyme
2 bay leaves
3 large carrots, peeled and sliced into 1/2-inch pieces
2 medium potatoes, peeled and diced into 1-inch cubes
1 cup of frozen peas
1 cup of frozen corn
Additional salt and pepper, to taste
Instructions
Prepare the Beef
Season beef cubes generously with salt and pepper. Coat them evenly with flour.
Brown the Beef
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown beef cubes in batches on all sides. Transfer to a plate and set aside.
Sauté Aromatics
In the same pot, add chopped onion. Sauté until translucent and lightly browned, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Deglaze the pot
Pour in red wine (if using), scraping the bottom with a wooden spoon to loosen any browned bits.
Cook the Stew
Return the beef to the pot. Stir in beef broth, tomato paste, dried thyme, and bay leaves. Bring to a boil, then reduce the heat to low, cover, and simmer for about 1.5 hours until the beef is tender.
Add Vegetables
Add carrots and potatoes to the pot. Continue to simmer, covered, for another 30 minutes, until the vegetables are tender.
Finish the stew
Stir in frozen peas and corn. Cook for an additional 5–10 minutes until heated through. Remove bay leaves and adjust seasoning with salt and pepper as needed.
Serve
Ladle stew into bowls and serve hot, accompanied by crusty bread for dipping.
Tips
Thickening the Stew: For a thicker consistency, mix 2 tablespoons of flour with 2 tablespoons of water to create a slurry. Stir into the stew and simmer for an additional 5–10 minutes until thickened.
Wine Selection: Opt for a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir.
Slow Cooker Variation: After browning beef and sauteing aromatics, transfer to a slow cooker. Cook on low for 7-8 hours or on high for 3-4 hours, adding peas and corn in the last 30 minutes.
Warm up with this classic homemade beef stew, guaranteed to satisfy with its rich flavors and hearty warmth.