Instructions
- Season & Brown the Beef:
Pat beef cubes dry and season with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches, 2–3 minutes per side. Remove and set aside. - Sauté Aromatics:
In the same pot, sauté onions until softened. Add garlic and cook 1 minute. Stir in tomato paste and cook another minute. - Add Flour:
Sprinkle flour over onions and stir to coat, cooking 1–2 minutes. This will help thicken the stew. - Deglaze & Add Liquid:
Pour in red wine (if using) and scrape up browned bits from the bottom. Add beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Return beef to the pot. - Simmer:
Bring to a gentle boil, then reduce heat to low. Cover and simmer 2–2.5 hours, or until beef is tender. - Add Vegetables:
Add carrots, potatoes, and celery. Simmer 30–40 minutes until veggies are tender. Adjust seasoning with salt and pepper. - Serve:
Remove bay leaves and herb stems. Serve hot, garnished with fresh parsley, alongside crusty bread or over mashed potatoes.
💡 Tips for the Best Beef Stew:
- Browning the beef well at the start develops deep flavor.
- Low and slow cooking is key for tender, melt-in-your-mouth beef.
- You can add a splash of balsamic vinegar or a teaspoon of sugar at the end to enhance flavor balance.
If you want, I can also give you a slow cooker version that’s even easier—just toss everything in and let it cook while you go about your day. The beef comes out so tender it practically falls apart!
Do you want me to share that version too?