Description
Classic Beef Stew is more than just a dish—it’s a warm embrace in culinary form, making it a timeless favorite. From family gatherings to cozy nights in, the slow-cooked goodness of tender meat, hearty vegetables, and savory broth never disappoints.
Ingredients
Scale
Protein
- 2 lbs lamb or stewing beef: A cut like chuck roast works best for that fall-apart tenderness after slow cooking.
Vegetables
- 1 large onion (diced)
- 3 celery stalks (chopped)
- 6 garlic cloves (minced)
- 1 lb Yukon Gold potatoes (peeled and cubed)
- 4 large carrots (sliced into rounds)
- 1 cup frozen peas (optional for sweetness and color)
Pantry Staples
- 3 tbsp olive oil (for browning and sautéing)
- Flour (for dredging the meat)
- 4 cups beef broth (for a rich, savory base)
- 1 tbsp Worcestershire sauce (adds a bit of umami)
- Italian seasoning (1/2 tsp for a hint of herbs)
- 3 bay leaves (for subtle aroma)
- Salt & black pepper (to season the stew throughout)
Instructions
- Prepare the Meat: Dredge the beef or lamb in flour, ensuring every piece is well-coated. This step gives the stew a thicker texture.
- Sear the Meat: Heat 2 tbsp of olive oil over medium-high heat in a heavy-bottomed pot or Dutch oven. Brown the meat on all sides in small batches to avoid overcrowding. Set aside the seared meat on a plate.
- Sauté Aromatics: Add more oil if needed, then sauté the onions and celery until soft and fragrant (about 5 minutes). Stir in garlic and tomato paste, cooking for another minute to bring out their flavors.
- Deglaze the Pan: Add the beef broth and Worcestershire sauce, scraping the bottom to release those browned bits packed with flavor.
- Simmer with Herbs: Stir in Italian seasoning, bay leaves, and return the seared meat to the pot. Bring everything to a boil, then lower the heat and let it simmer gently for 1 hour.
- Add Vegetables: After the first hour, add in the potatoes and carrots. Cover and continue simmering for another hour or until the meat is fork-tender.
- Finish and Adjust Seasoning: Stir in the frozen peas during the last 5 minutes of cooking. Taste the stew and add more salt and pepper if needed. Discard bay leaves before serving.
Notes
- Make it Gluten-Free: Use cornstarch instead of flour to thicken the stew.
- Vegetable Variations: Add parsnips, turnips, or mushrooms for more depth.
- Best Flavor Development: Let the stew sit overnight—the flavors intensify beautifully.
- Texture Control: For thicker stew, leave the lid off toward the end of cooking.