Beef Stew
A cozy and hearty beef stew that's easy to make, perfect for cold nights, and requires minimal oversight while cooking.
Ingredients
Main Ingredients
- 2 lbs stew beef (chuck roast recommended) Use good quality stew beef for best flavor.
- 2 tablespoons vegetable oil For browning the beef.
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 1 cup beef broth Add more if needed during cooking.
- 2 tablespoons tomato paste
- ½ cup red wine Optional, but adds richness.
- 4 medium potatoes, diced
- 1 cup peas Optional, added midway through cooking.
- 2 tablespoons flour or cornstarch For thickening, mix with cold water.
- 1 tablespoon Worcestershire sauce For flavor enhancement.
Instructions
Preparation
- Chop the stew beef into chunks and pat dry. Season with salt and pepper.
- In a big pot, heat the oil over medium-high heat and brown the beef chunks.
- Once browned, add the chopped onions and minced garlic; cook until fragrant.
- Add chopped carrots, celery, tomato paste, beef broth, and red wine (if using). Stir well.
Cooking
- Bring the mixture to a low simmer, cover, and let it cook for about an hour.
- Halfway through, add in the diced potatoes and peas, checking liquid levels.
- If the stew looks watery, you can thicken it by mixing flour or cornstarch with water and stirring it in.
- Simmer uncovered for the last half hour for a thicker texture.
Notes
Browning beef is essential for flavor. For variations, try adding sweet potatoes, mushrooms, or different herbs. You can freeze leftovers for up to three months.