Ingredients 🛒
2 lbs beef chuck, cut into 1.5-inch cubes
3 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
3 tbsp all-purpose flour
1/4 cup tomato paste
4 cups beef broth
1 cup dry red wine (optional, or substitute with more broth)
1 tsp Worcestershire sauce
1 lb baby potatoes, halved
4 medium carrots, sliced into 1-inch pieces
8 oz mushrooms, sliced
2 tsp dried thyme
2 bay leaves
Salt and pepper to taste
2 tbsp fresh parsley, chopped (for garnish)
Instructions 👩🍳
1️⃣ Prepare the Beef:
Season the beef cubes with salt and pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches to avoid overcrowding, then set aside.
2️⃣ Cook the Aromatics:
In the same pot, add the remaining olive oil and sauté the onions until softened, about 3-4 minutes. Add garlic and cook for 1 minute.
3️⃣ Thicken the Base:
Stir in the flour and tomato paste, cooking for 2-3 minutes to eliminate the raw taste. Slowly pour in the beef broth and wine (if using), stirring to combine.
4️⃣ Build the Stew:
Return the beef to the pot. Add Worcestershire sauce, thyme, bay leaves, potatoes, carrots, and mushrooms. Stir well and bring to a simmer.
5️⃣ Cook:
Cover the pot and reduce the heat to low. Simmer for 1.5-2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
6️⃣ Adjust Seasoning:
Taste and adjust the seasoning with additional salt and pepper, if needed.
7️⃣ Serve:
Remove the bay leaves and garnish with fresh parsley. Serve hot with crusty bread for dipping.
🕒 Prep Time: 15 minutes
🕒 Cook Time: 2 hours
🍽️ Servings: 6
This hearty Classic Beef Stew is comfort food at its finest—perfect for a cozy family dinner! 🌟
