Recipe
Classic Beef Stew
This classic beef stew uses well-browned chuck, onions, carrots, potatoes, and a savory broth that reduces into a rich gravy. A little tomato paste, red wine, thyme, and bay leaf give the stew depth while keeping it familiar for home cooks looking for traditional beef stew.
Ingredients
For the stew | |
|---|---|
3 | pounds beef chuck roast, trimmed and cut into 1 1/2-inch pieces |
2 | teaspoons kosher salt, divided |
1 | teaspoon black pepper, freshly ground |
1⁄4 | cup all-purpose flour |
3 | tablespoons vegetable oil, divided |
1 | piece yellow onion, large, chopped |
3 | pieces celery rib, cut into 1/2-inch pieces |
4 | pieces garlic clove, minced |
2 | tablespoons tomato paste |
1 | cup dry red wine |
4 | cups beef broth, low-sodium |
1 | tablespoon worcestershire sauce |
1 | teaspoon dried thyme |
2 | pieces bay leaf |
1 1⁄2 | pounds yukon gold potato, cut into 1 1/2-inch chunks |
1 | pound carrot, cut into 1-inch pieces |
1 | cup frozen pea |
2 | tablespoons fresh parsley, chopped |
Instructions
| 1. | Pat the beef dry, then season it with 1 1/2 teaspoons salt and the black pepper. |
|---|---|
| 2. | Sprinkle the flour over the beef and toss until the pieces are lightly coated. |
| 3. | Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. |
| 4. | Brown the beef in batches, turning the pieces until well browned on several sides, then transfer them to a plate. |
| 5. | Reduce the heat to medium and add the remaining 1 tablespoon oil to the pot. |
| 6. | Add the onion, celery, and remaining 1/2 teaspoon salt, then cook for 6 to 8 minutes until the vegetables soften. |
| 7. | Stir in the garlic and tomato paste and cook for 1 minute. |
| 8. | Pour in the red wine and scrape the browned bits from the bottom of the pot. |
| 9. | Simmer the wine for 3 to 4 minutes, until slightly reduced. |
| 10. | Return the beef and any juices to the pot, then add the beef broth, Worcestershire sauce, thyme, and bay leaves. |
| 11. | Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours. |
| 12. | Add the potatoes and carrots, cover again, and simmer for 45 to 60 minutes until the beef and vegetables are tender. |
| 13. | Discard the bay leaves, stir in the peas, and simmer uncovered for 5 minutes. |
| 14. | Adjust the salt and pepper to taste, then finish with the parsley before serving. |
Published on Aug 01, 2024 by Luminița
