This Hearty Beef Stew is the perfect comfort food, especially when the weather starts to cool down. With tender chunks of beef, rich broth, and a medley of vegetables, it’s a meal that warms you from the inside out.
The star of the dish is obviously the beef chuck, which becomes melt-in-your-mouth tender after simmering. All-purpose flour helps create a nice crust on the beef and also thickens the stew. Olive oil is used for browning the beef and sautéing the onions and garlic, adding a subtle richness. The onion and garlic form the aromatic base, while beef broth and red wine build deep, savory flavors. Tomato paste adds a touch of acidity and umami. Potatoes, carrots, and celery not only bulk up the stew but also soak up all those delicious flavors. Bay leaf and dried thyme bring in earthy, herbaceous notes, while salt and pepper round out the seasoning.
Serve this hearty stew with a side of crusty bread for soaking up all that delicious broth. A simple green salad with a tangy vinaigrette can help balance the richness of the stew. If you're feeling indulgent, a dollop of sour cream on top can add a nice creamy contrast.
Start by heating up 2 tablespoons of olive oil in a large pot over medium-high heat. While that's warming up, take your 2 pounds of beef chuck and dredge the cubes in 3 tablespoons of all-purpose flour. Shake off any excess flour so you don’t end up with a gummy mess. Brown the beef cubes in batches, making sure not to overcrowd the pot. This ensures each piece gets a nice, crispy exterior. Once browned, set them aside.
In the same pot, add the chopped onion and minced garlic. Sauté these until the onions turn translucent and the aroma fills your kitchen. This usually takes about 5 minutes. Stir in the 2 tablespoons of tomato paste, mixing well to coat the onions and garlic. Now, pour in the 1 cup of red wine and take the opportunity to scrape up those tasty browned bits stuck to the bottom of the pot. Those bits are flavor gold!
Return the browned beef to the pot, then add 4 cups of beef broth, a bay leaf, 1 teaspoon of dried thyme, and season generously with salt and pepper. Stir everything together and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer away for 1.5 hours. This is where the magic happens as the flavors meld together.
After 1.5 hours, toss in the diced potatoes, sliced carrots, and chopped celery. Let the stew continue to simmer for another 30 minutes. You’ll know it’s done when the vegetables and beef are tender. Don’t forget to fish out the bay leaf before serving!
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