To make a classic and flavorful beef stew, follow these key steps:
Ingredients
- 2 pounds stewing beef, cubed
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1 onion, chopped
- 6 cups beef broth
- Optional: ½ cup red wine
- 1 pound potatoes, peeled and cubed
- 4 carrots, cut into 1-inch pieces
- 4 ribs celery, cut into 1-inch pieces
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary or 1 sprig fresh
- Optional: peas, Worcestershire sauce, thyme, bay leaves
Instructions
- Prepare the beef: Toss the beef cubes in a mixture of flour, salt, and pepper to coat evenly.
- Brown the beef: Heat olive oil in a large Dutch oven or heavy pot over medium heat. Brown the beef in batches until nicely seared on all sides. Remove and set aside.
- Cook aromatics: In the same pot, sauté chopped onions (and garlic if using) until softened.
- Deglaze the pot: Add beef broth and optionally red wine, scraping up browned bits from the bottom of the pot to add flavor.
- Add vegetables and seasonings: Stir in potatoes, carrots, celery, tomato paste, rosemary, and any other herbs or Worcestershire sauce. Return the beef to the pot.
- Simmer: Cover and simmer on low heat for about 1 to 2 hours, until the beef is tender and the flavors meld. Alternatively, transfer to a preheated oven at 325°F and cook covered for 2-2.5 hours.
- Thicken the stew: If desired, mix cornstarch with water to create a slurry and add to the stew to thicken the broth. Stir in peas near the end and cook for an additional 5-10 minutes.
- Season and serve: Adjust salt and pepper to taste and serve warm.
This method yields a rich, hearty stew with tender beef and flavorful vegetables
