Classic Beef Stew
A traditional beef stew with tender chunks of beef and hearty vegetables in a rich, savory broth.
Equipment
- 1 Large pot For browning beef and simmering stew
- 1 Wooden Spoon For stirring
- 1 Knife For chopping vegetables
- 1 Cutting board For preparing ingredients
Ingredients
Beef Stew
- 2 pounds beef chuck cut into 1-inch cubes
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 3 carrots sliced
- 3 potatoes diced
- 2 tablespoons tomato paste
- 1 cup red wine optional
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
Instructions
Preparation
- Season the beef cubes with salt and pepper. Heat the olive oil in a large pot over medium-high heat and brown the beef in batches. Remove the beef and set aside.
- In the same pot, add chopped onions and garlic, cooking until softened. Stir in the tomato paste and cook for another minute.
- Deglaze the pot with red wine if using, scraping up any browned bits from the bottom. Allow the wine to reduce by half.
- Return the beef to the pot, add the beef broth, bay leaves, and thyme. Bring to a simmer, cover, and cook slowly for about 1.5 to 2 hours until the beef is tender.
- Add the carrots and potatoes, and continue cooking for an additional 30 minutes until the vegetables are cooked through. Adjust seasoning as needed before serving.