Classic Beef Stew Comfort (Print Version)
# Ingredients:
→ Beef Prep
01 -
900 g beef chuck or stewing beef, cut into chunks about 4 cm each
02 -
2 tbsp olive oil
03 -
2 tbsp plain flour
04 -
1 tsp salt, plus more if you'd like
05 -
0.5 tsp ground black pepper
→ Aromatics
06 -
1 big onion, diced up
07 -
3 cloves garlic, finely chopped
→ Seasonings and Liquids
08 -
720 ml beef broth (try low-sodium if you can)
09 -
240 ml dry red wine (swap for broth if you want or skip)
10 -
2 tbsp tomato paste
11 -
1 tsp Worcestershire sauce
→ Veggies
12 -
3 big carrots, peeled and chopped
13 -
2 big potatoes, peeled and cubed
14 -
2 stalks celery, sliced
15 -
150 g frozen peas (toss in right at the end if you want)
→ Herbs and Finishing Touches
16 -
1 tsp dried thyme
17 -
1 tsp dried rosemary
18 -
2 bay leaves
19 -
2 tbsp fresh parsley, chopped up
# Instructions:
01 -
Dry the beef pieces really well. Toss them in a bowl with flour, salt, and pepper until they're all covered.
02 -
Warm up olive oil in your Dutch oven on medium-high. Add the beef pieces in steps, giving them time to brown up on all sides. Set them aside for later.
03 -
Turn the heat down to medium. Drop in the onion and garlic. Let them cook for 2–3 minutes until the onion is soft and you get that nice smell.
04 -
Mix in tomato paste and stir for a minute. Add red wine or broth and scrape up anything stuck on the bottom. Let it bubble for 2–3 minutes to cook down a bit.
05 -
Slip the browned meat back into the pot. Pour in broth, Worcestershire, thyme, rosemary, and bay leaves. Let it all bubble, then lower the heat and cover. Let it gently cook 90 minutes, giving it a stir now and then.
06 -
Throw in the carrots, potatoes, and celery. Pop the lid back on and keep cooking for 30–40 minutes. You want the beef and veggies nice and soft.
07 -
If you're using peas, stir them in for the last 5 minutes. Take out those bay leaves. Taste and toss in more salt and pepper if you want.
08 -
Spoon into bowls, sprinkle with parsley, and eat while it's hot. Good with crusty bread or on top of mashed potatoes.
# Notes:
01 -
For a thicker result, you can squish some potatoes into the pot or mix 1 tbsp cornstarch with 2 tbsp cold water and pour that in.
02 -
Leftovers keep in the fridge up to 3 days, or freeze for 3 months.
03 -
No red wine? Just use more broth or add a bit of balsamic vinegar for an extra kick.