Welcome to the world of hearty comfort food with this Homestead Beef Stew. It's the perfect dish for a cozy night in, with its rich flavors and tender beef chunks that make it a family favorite. Get ready to fill your kitchen with the inviting smell of something truly soul-warming!
The star of this stew is, of course, the beef chuck. It’s a cut that’s perfect for slow-cooking, becoming tender and flavorful as it simmers away. All-purpose flour helps to coat the beef, creating a lovely crust when browned and contributing to the stew's thickness. A bit of vegetable oil is used for browning, bringing out the beef’s best qualities.
Onion and garlic are essential for that aromatic base, releasing their natural sweetness as they cook. The beef broth and red wine create a robust, complex broth, while tomato paste adds a depth of flavor that ties everything together. Worcestershire sauce brings a savory umami note, and bay leaves and thyme add herbal warmth. Finally, we have carrots, potatoes, and celery for that classic stew texture, with frozen peas added at the end for a pop of color and sweetness.
This beef stew pairs wonderfully with a slice of crusty bread, perfect for soaking up every last drop of the rich broth. A side of steamed green beans or a fresh salad can add a nice, crisp contrast to the stew's heartiness.
First, toss your 1-inch beef cubes with flour in a bowl, shaking off any excess. This step ensures they brown nicely, which is essential for building flavor. Heat a large pot over medium-high heat and add the vegetable oil. Work in batches to brown the beef, setting aside each batch to avoid crowding the pot.
Once the beef is browned, keep all the flavor in the pot by adding the chopped onions and minced garlic. Sauté them until they’re translucent, releasing their wonderful aroma. Return the beef to the pot, then pour in the beef broth, water, and red wine. Stir in the tomato paste and Worcestershire sauce. Add the bay leaves and thyme, and season with salt and pepper.
Bring the mixture to a boil then reduce the heat to let it simmer, covered, for a good 1.5 hours. This is where the magic happens, as the flavors develop and the beef turns tender. Stir occasionally to make sure nothing sticks to the bottom.
After the initial simmering, add the sliced carrots, cubed potatoes, and chopped celery to the pot. Continue cooking for another 30 minutes or until the vegetables are tender to your liking. Stir in the peas and let them cook for an additional 5 minutes. Before serving, be sure to remove the bay leaves.
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