A comforting beef stew made with tender beef, vegetables, and a rich broth. Perfect for cold evenings or when you want a satisfying, homemade meal.
Ingredients
- 2 lbs beef stew meat, cut into cubes
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine (optional, or extra broth)
- 3 carrots, peeled and cut into chunks
- 2 potatoes, peeled and cubed
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons all-purpose flour (optional, for thickening)
Instructions
- Season the beef cubes with salt and pepper.
- In a large pot or Dutch oven, heat the oil over medium-high heat. Brown the beef in batches, then remove and set aside.
- Add the onion and garlic to the pot, sauté until softened.
- Stir in the tomato paste and cook 1 minute.
- Pour in beef broth and wine (if using). Scrape up browned bits from the bottom.
- Return the beef to the pot. Add carrots, potatoes, celery, thyme, and bay leaf. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 ½ to 2 hours until beef is tender and vegetables cooked.
- If you want a thicker stew, mix flour with a little water to make a slurry and stir it in in the last 10 minutes of cooking.
- Remove bay leaf before serving. Taste and adjust salt and pepper.
Tip: The stew is even better the next day as flavors meld together. Serve with crusty bread or over mashed potatoes.
