Classic Beef Stew

A hearty and comforting beef stew, perfect for a cold day. This recipe maximizes the use of beef, onion, garlic, and tomato paste, creating a rich and flavorful base.

By RecipeBoss

Servings

Time Required

2 hr 30 min

Ingredients

2 lbs beef chuck

2 large onion

4 cloves garlic

6 oz tomato paste

0.25 cup all-purpose flour

4 cup beef broth

1 cup red wine

3 medium carrots

2 stalks celery stalks

2 leaf bay leaves

1 tsp thyme

2 tbsp olive oil

1.5 tsp salt

1 tsp black pepper

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Instructions

1
Cut the beef into 1-inch cubes. Season generously with salt and pepper.
2
Chop the onions, mince the garlic, peel and chop the carrots, and chop the celery.
3
In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove beef and set aside.
4
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
5 min
5
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.
1 min
6
Sprinkle the flour over the onion and tomato mixture and stir to coat. Cook for 1 minute.
7
Gradually whisk in the beef broth and red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
8
Return the browned beef to the pot along with the carrots, celery, bay leaves, and thyme. Season with remaining salt and pepper.
9
Bring the stew to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the beef is tender.
2 hr
10
Remove bay leaves before serving. Adjust seasoning if necessary.
11
Serve hot.

Perfect With

mashed potatoescrusty breadgreen salad