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- 2 lbs beef chuck, cut into 1-inch cubes - 4 cups beef broth - 3 medium potatoes, peeled and diced - 3 carrots, sliced - 2 stalks celery, chopped - 1 large onion, chopped - 4 cloves garlic, minced - 1 tablespoon tomato paste - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - 2 tablespoons olive oil - Salt and pepper to taste Each main ingredient plays a key role in the stew. The beef chuck gives a rich flavor. The broth adds depth and moisture. Potatoes and carrots bring heartiness. Celery and onion add a nice crunch and sweetness. Garlic, tomato paste, and Worcestershire sauce create a savory base. Thyme, rosemary, and bay leaf bring warmth and aroma. - Fresh parsley Fresh parsley is a simple but lovely touch. It brightens up the stew. Just sprinkle it on top before serving. - Large pot or Dutch oven - Cooking utensils A large pot or Dutch oven helps cook everything evenly. Use sturdy cooking utensils for stirring and serving. This will make your cooking experience easier and more enjoyable. {{ingredient_image_1}} 1. Start by heating 2 tablespoons of olive oil in a large pot over medium-high heat. This will help brown the beef. 2. Take 2 lbs of beef chuck and cut it into 1-inch cubes. Season the beef cubes with salt and pepper. I like to mix them well to ensure even flavor. 3. Brown the beef in batches. Do not overcrowd the pot. This helps the meat get a nice crust. Set the browned beef aside on a plate. 4. In the same pot, add 1 large chopped onion. Sauté for 3-4 minutes until it becomes translucent. The smell will be amazing. 5. Next, add 4 minced garlic cloves, 1 tablespoon of tomato paste, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Cook for another minute while stirring to blend the flavors. 1. Return the browned beef to the pot. Pour in 4 cups of beef broth, scraping the bottom to mix in the tasty bits. 2. Now, add 3 diced potatoes, 3 sliced carrots, 2 chopped celery stalks, and 1 bay leaf. This mix adds color and flavor to your stew. 3. Bring the stew to a boil. Once it bubbles, reduce the heat to low. Cover the pot and let it simmer for about 2 hours. This is when the beef gets tender and the flavors meld together. 1. After 2 hours, remove the bay leaf. Taste the stew and adjust the seasoning with salt and pepper to your liking. 2. Serve the stew hot in rustic bowls. Garnish with fresh parsley for a pop of color. I love serving it with crusty bread on the side for dipping. Enjoy this hearty dish that warms the soul! Adding red wine gives the stew a deep, rich taste. Use about one cup of red wine. It adds a nice depth to the beef flavor. Don’t worry; most of the alcohol cooks off. You can also use homemade beef broth for the best taste. It’s simple to make and adds more flavor than store-bought broth. Browning the meat well is key. Make sure to heat the pot before adding the beef. I use medium-high heat and brown the meat in batches. This prevents steaming and helps get a good crust. After browning, let the beef rest before adding it back to the pot. Simmering is just as important. Keep the heat low after boiling. This helps the beef become tender over time. Stir occasionally, but not too often. Let the stew work its magic! Serve the stew in rustic bowls. Crusty bread on the side is perfect for dipping. It adds a nice crunchy texture. Garnish with fresh parsley for color. A sprinkle brightens the dish and makes it look fancy. You will impress your guests with this simple touch! Pro Tips Brown the Meat: Taking the time to brown the beef cubes enhances the flavor of the stew by creating a rich, caramelized crust. Use Fresh Herbs: For the best flavor, use fresh thyme and rosemary instead of dried. Add them towards the end of cooking for a vibrant taste. Thicken the Stew: If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it in during the last 15 minutes of cooking. Make Ahead: This stew tastes even better the next day! Prepare it a day in advance and reheat to allow the flavors to meld. {{image_2}} You can change the beef to other meats. Try lamb or turkey for a new taste. These meats work well in stew and add unique flavors. You can also swap the root veggies. Instead of potatoes, use sweet potatoes or parsnips. They add a sweet touch that pairs nicely with the beef. If you need gluten-free options, skip the Worcestershire sauce. Instead, use tamari or coconut aminos. Both give a similar taste without gluten. For low-carb variations, use cauliflower instead of potatoes. This keeps the stew hearty but lowers the carbs. You can add spices to change the stew's flavor. Try cumin for a warm, earthy taste or paprika for a smoky note. These spices add depth and make the dish feel different. Incorporate local vegetables too. If you have seasonal veggies, toss them in for freshness. This makes the stew unique to your area and adds fun to your meal. After enjoying your ultimate beef stew, store leftovers properly. Place the stew in airtight containers. Let it cool down to room temperature first. Refrigerate it within two hours. The stew stays fresh for about three to four days in the fridge. Use glass or plastic containers that seal tightly. This helps keep the flavors intact and prevents spills. When you want to warm up your stew, the stovetop is best. Pour the stew into a pot. Heat it over medium heat, stirring often. This ensures even heating and keeps the stew tasty. If you're in a hurry, use the microwave. Transfer the stew to a microwave-safe bowl. Cover it loosely with a microwave-safe lid or plate. Heat it in one-minute bursts, stirring in between. This helps warm it through without overcooking. To freeze beef stew, let it cool completely first. Then, portion it into freezer-safe containers. Leave some space at the top for expansion. You can also use freezer bags, squeezing out as much air as possible. The stew can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat it on the stovetop or microwave as mentioned above. Enjoy your comforting meal anytime! Beef stew can last in the fridge for about three to four days. It’s best to store it in an airtight container. Make sure to cool the stew before you put it in the fridge. This helps avoid spoilage. If you want to keep it longer, consider freezing it instead. Yes, you can make beef stew in a slow cooker. Just brown the beef first on the stove. Then add all the ingredients into the slow cooker. Set it on low for about six to eight hours. This method lets the flavors blend well. It’s perfect for busy days when you want a hot meal ready when you get home. Beef stew pairs well with several side dishes. Here are some good options: - Crusty bread for dipping - Mashed potatoes for extra comfort - A simple green salad for freshness - Rice to soak up the stew's rich sauce Each of these sides complements the hearty flavors of beef stew. Feel free to mix and match based on your mood! This article covered the key steps to create a delicious beef stew. You learned about essential ingredients, cooking tools, and tips for enhancing flavor. We also discussed storage options and variations to fit your taste. Beef stew is a warm and comforting dish that you can adapt in many ways. Whether you stick to the classic recipe or explore new flavors, enjoy your cooking!

Ultimate Beef Stew

A hearty and flavorful beef stew perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 4 cups beef broth
  • 3 medium potatoes, peeled and diced
  • 3 medium carrots, sliced
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 leaf bay leaf
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper.
  • Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  • In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent.
  • Add the minced garlic, tomato paste, thyme, and rosemary to the onions and cook for an additional minute, stirring to combine.
  • Return the browned beef to the pot and pour in the beef broth, scraping up any browned bits from the bottom.
  • Add the diced potatoes, carrots, celery, and bay leaf. Bring the stew to a boil, then reduce the heat to low.
  • Cover and let it simmer for about 2 hours, stirring occasionally, until the beef is tender.
  • Remove the bay leaf, taste, and adjust seasoning with salt and pepper as needed.
  • Serve hot, garnished with fresh parsley.

Notes

Serve the stew in rustic bowls with crusty bread on the side for dipping, and sprinkle with additional fresh parsley for a pop of color.
Keyword beef stew, comfort food, hearty