Description
This homemade beef stew recipe is a hearty and comforting dish featuring tender beef cubes simmered with fresh vegetables in a rich, flavorful broth made with red wine, tomato paste, and herbs. Perfect for chilly days, this stew is cooked slowly on the stovetop to develop deep flavors and melt-in-your-mouth textures.
Ingredients
Scale
Meat and Seasoning
- 2 pounds beef stew meat, cut into cubes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon sugar
Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 1/4 cup fresh parsley, chopped
Liquids and Sauces
- 4 tablespoons olive oil
- 2 cups beef broth
- 1 cup water
- 1 cup red wine
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
Herbs and Spices
- 2 teaspoons dried thyme
- 2 bay leaves
Thickening Agent
- 1/4 cup flour
Instructions
- Heat the pot: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat to prepare for browning the meat.
- Add olive oil: Pour in the olive oil and allow it to heat up until shimmering.
- Brown the beef: Season the beef cubes with salt and pepper and add them to the pot in batches. Brown all sides thoroughly to lock in flavor, then remove the beef and set aside.
- Sauté onions: In the same pot, add the chopped onions and cook until soft and translucent, about 5 minutes, scraping up browned bits.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Incorporate tomato paste: Mix in the tomato paste and cook for 2 minutes to deepen its flavor.
- Use flour for thickening: Sprinkle flour over the onion and garlic mixture and stir to coat evenly. Cook for about a minute to remove the raw flour taste.
- Deglaze with red wine: Slowly add the red wine, stirring constantly and scraping the pot’s bottom to lift any browned bits.
- Add broth and water: Pour in the beef broth and water, stirring to combine all ingredients.
- Return beef to pot: Add the browned beef back into the pot along with any juices that collected.
- Add vegetables and herbs: Add in the sliced carrots, cubed potatoes, dried thyme, bay leaves, Worcestershire sauce, and sugar, stirring everything well to ensure the beef and vegetables are submerged.
- Bring to a boil: Increase heat to medium-high and bring the stew to a rolling boil.
- Simmer the stew: Reduce heat to low, cover the pot with a lid, and let the stew simmer gently for about 2 hours, stirring occasionally, until the beef is tender and flavors meld.
- Season to taste: Remove the lid, taste the stew, and adjust salt and pepper as needed.
- Remove bay leaves: Take out and discard the bay leaves before serving.
- Add fresh parsley: Stir in the freshly chopped parsley for a burst of fresh flavor right before serving.
- Serve: Serve the stew hot, ideally with crusty bread or over rice for a complete meal.
Notes
- Brown the beef in batches to prevent overcrowding, which helps achieve a better sear and flavor.
- Simmer the stew slowly to tenderize the meat and allow flavors to develop fully.
- Adjust thickness by adding more broth or letting it reduce uncovered for a thicker consistency.
- Feel free to substitute red wine with more beef broth if you prefer a non-alcoholic version.
- Leftovers keep well and often taste better the next day after flavors have melded.