Hearty Herb-infused Beef Stew

🕒 Prep: 20 min
🔥 Cook: 3 hours
🍽 Serves: 6
★★★★★
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Comforting and delicious, this Hearty Herb-infused Beef Stew is a perfect dish for those chilly evenings when you crave something warm and satisfying. Packed with tender beef and infused with aromatic herbs, it's a classic recipe that's sure to become a family favorite.

Ingredients for Hearty Herb-infused Beef Stew

Beef chuck is the star of this stew; its marbling breaks down beautifully during cooking, making the meat tender and flavorful. Olive oil helps in browning the beef, adding to the stew's depth. Onions and garlic form the aromatic base, their natural sweetness enhancing the sauce. Beef broth and water provide the liquid needed for simmering, while red wine adds acidity and complexity. Carrots and potatoes are classic, hearty vegetables that soak up the stew's flavors. The tomato paste adds a hint of tang, while rosemary and thyme bring earthy, herbal notes. Finally, black pepper and bay leaves round out the flavor profile, with salt needed to taste.

Tips & Tricks

  • Browning the beef is crucial for flavor, so be patient and don't rush this step.
  • Use a wine you'd enjoy drinking; it makes a noticeable difference in the stew's taste.
  • If you have fresh herbs on hand, they can be used instead of dried—just increase the quantity to taste.
  • For an even thicker stew, mash a few of the potatoes against the side of the pot before serving.

Serving Suggestions

This stew is delicious served with crusty bread to soak up the rich sauce. A side of steamed green beans or a simple salad with a tangy vinaigrette also pairs nicely, offering a fresh contrast to the hearty stew.

Frequently Asked Questions

Can I make this stew in a slow cooker?
Yes, after browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker and cook on low for 6-8 hours.
What can I use instead of red wine?
You can substitute with an equal amount of additional beef broth or use grape juice with a splash of vinegar for acidity.

Hearty Herb-infused Beef Stew Recipe Walkthrough

Start by heating the olive oil in a large pot over medium-high heat. Once the oil is shimmering, add the beef cubes in batches, making sure not to overcrowd the pot. Brown them on all sides to seal in the juices. This step is key for developing that deep, beefy flavor. Once browned, remove the beef and set it aside.

In the same pot, toss in the onions and garlic. Sauté them until the onions turn translucent and the garlic releases its aroma, which should take about 2-3 minutes. Stir in the tomato paste and let it cook for another minute. This helps caramelize the paste a bit, enhancing its flavor.

Now, pour in the beef broth, water, and red wine while stirring to combine everything. The aroma will be irresistible at this point! Return the browned beef to the pot, and add the carrots, potatoes, rosemary, thyme, black pepper, and bay leaves. Stir well to ensure everything is evenly distributed.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours. This is where the magic happens. The beef will become tender, and the flavors will meld together beautifully. Before serving, adjust the seasoning with salt to taste.

Why You'll Love This Recipe

  • Deep, rich flavors enhanced by red wine and herbs.
  • Simple ingredients that yield a meal fit for company or a cozy night in.
  • Perfect for meal prep; it tastes even better the next day.
  • Minimal hands-on time, leaving you free to relax while it simmers.

Ingredients

2 lbs beef chuck, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 cups water
1 cup red wine
4 large carrots, sliced
3 large potatoes, diced
2 tbsp tomato paste
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp black pepper
2 bay leaves
Salt to taste

Step-by-step Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides. Remove and set aside.
2. In the same pot, add onions and garlic, sauté until onions are translucent.
3. Stir in tomato paste, cooking for 1 minute.
4. Add beef broth, water, and red wine, stirring to combine.
5. Return beef to the pot and add carrots, potatoes, rosemary, thyme, black pepper, and bay leaves.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours or until beef is tender.
7. Adjust seasoning with salt before serving.

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