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Hearty Beef Stew Recipe
This classic beef stew is packed with flavor and perfect for a cozy day.
Ingredients:
- 2 pounds boneless beef chuck roast, cut into 1-inch cubes
+ 1 tablespoon olive oil
+ 1 onion, chopped
+ 3 carrots, chopped
+ 3 celery stalks, chopped
+ 4 cloves garlic, minced
+ 2 tablespoons all-purpose flour
+ 2 cups beef broth
+ 1 cup dry red wine
+ 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
+ 1 teaspoon dried rosemary
+ 1/2 teaspoon salt
+ 1/4 teaspoon black pepper
+ 2 bay leaves
+ 2 potatoes, peeled and cubed
Instructions:
- Brown the beef: Heat olive oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper. Brown beef in batches until golden brown on all sides. Remove beef and set aside.
- Sauté vegetables: Add onion, carrots, and celery to the Dutch oven. Cook until softened, about 5 minutes. Stir in garlic and cook for 30 seconds more.
Make the roux: Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in beef broth, red wine, Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to low.
- Simmer: Return beef to the pot along with bay leaves. Cover and simmer for 1.5-2 hours, or until beef is tender.
- Add potatoes: Add potatoes to the stew and cook for an additional 30 minutes, or until potatoes are tender.
- Serve: Remove bay leaves before serving. Serve hot with crusty bread.
Tips:
- For a richer flavor, use bone marrow beef broth.
- You can add other vegetables to the stew, such as parsnips, turnips, or peas.
- To thicken the stew, make a slurry of cornstarch and water and stir it into the stew.
Enjoy your hearty beef stew!
Would you like to add any specific ingredients or dietary restrictions to this recipe?
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