Herb-Infused Beef Stew

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
★★★★★
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Welcome to a cozy meal that feels like a warm hug: Herb-Infused Beef Stew. This recipe is like stepping into a kitchen filled with the comforting aroma of herbs and simmering broth. Perfect for those chilly evenings when you need something hearty and satisfying.

Ingredients for Herb-Infused Beef Stew

Beef chuck is the star here, chosen for its rich flavor and tenderness when slow-cooked. Olive oil helps in browning the beef, which adds depth to the stew. Onions and garlic are your aromatic base, bringing sweetness and warmth. Beef broth and red wine form a robust liquid that enriches the stew, while carrots and potatoes add texture and heartiness. The tomato paste thickens the stew, marrying the flavors together. Thyme, rosemary, and a bay leaf infuse the dish with earthy notes, and salt and pepper finish it off to taste.

Tips & Tricks

  • For even more flavor, marinate the beef in red wine and herbs overnight before cooking.
  • If you find the stew too thin, mash some of the potatoes to naturally thicken it.
  • Using fresh herbs can make a noticeable difference; just double the amount if you do.

Serving Suggestions

This stew pairs beautifully with a crusty baguette to soak up all those delicious juices. A side of buttered peas or a fresh green salad can add a nice contrast to the rich stew. And for a truly comforting meal, serve it in deep bowls with a sprinkle of fresh parsley on top.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, you can use stewing beef or even brisket, but adjust the cooking time accordingly as some cuts may take longer to tenderize.
Is it necessary to use wine?
No, you can substitute with more beef broth or even a splash of balsamic vinegar for a different flavor profile.
How do I store leftovers?
Let the stew cool, then store it in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.

Herb-Infused Beef Stew Recipe Walkthrough

Start by heating the olive oil in a large pot over medium-high heat. Once it's hot, add the beef cubes. You want to brown them on all sides; this builds flavor, so don't rush it. When they're nice and brown, remove them and set aside.

In the same pot, toss in the onions and garlic. Sauté them until the onions turn translucent. Add the tomato paste and stir it in. Now, add the red wine to deglaze the pot, scraping up all those tasty bits stuck to the bottom.

Return the beef to the pot, then pour in the beef broth. Toss in the carrots, potatoes, thyme, rosemary, and the bay leaf. Bring it all to a boil, then reduce the heat so it simmers. Let it cook for about two hours, checking occasionally. You'll know it's done when the beef is tender. Before serving, season with salt and pepper to taste.

Why You'll Love This Recipe

  • The slow-cooked beef is incredibly tender, practically melting in your mouth.
  • Infused with aromatic herbs, each bite is a burst of flavor.
  • It's a complete meal in one pot, making cleanup a breeze.
  • Perfect for meal prep — flavors deepen as it sits, making leftovers a treat.

Ingredients

2 lbs beef chuck, cubed
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
1 cup red wine
4 carrots, sliced
3 potatoes, cubed
2 tbsp tomato paste
2 tsp thyme
2 tsp rosemary
1 bay leaf
Salt and pepper to taste

Step-by-step Instructions

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

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