Fall-apart tender beef, rich gravy, and hearty veggies—this soul-warming stew is the ultimate comfort food!
🍖 Ingredients
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2 lbs (900g) beef chuck, cut into 1.5″ cubes
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3 tbsp olive oil
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1 large onion, diced
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4 garlic cloves, minced
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3 tbsp tomato paste
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4 cups (1L) beef broth (low-sodium)
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1 cup (240ml) red wine (or sub broth)
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2 bay leaves
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1 tsp thyme (dried)
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1 tsp rosemary (dried)
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1 tbsp Worcestershire sauce
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1.5 lbs (700g) potatoes, cubed (Yukon Gold or Russet)
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3 large carrots, sliced
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2 celery stalks, chopped
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2 tbsp flour (for thickening)
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Salt & black pepper to taste
👩🍳 Instructions
1️⃣ Sear the Beef
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Pat beef dry, season with salt & pepper.
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Heat 2 tbsp oil in a Dutch oven/pot. Sear beef in batches until deeply browned (don’t crowd!). Remove and set aside.
2️⃣ Sauté Aromatics
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In same pot, add 1 tbsp oil, then onion. Cook 3 mins.
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Add garlic + tomato paste, cook 1 min until fragrant.
3️⃣ Deglaze & Simmer
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Pour in red wine, scraping up browned bits. Reduce by half (~3 mins).
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Add beef broth, Worcestershire, herbs, bay leaves, and seared beef.
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Cover and simmer 1.5 hours on low (or oven at 325°F/160°C).
4️⃣ Add Veggies
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Stir in potatoes, carrots, celery. Simmer 30-45 mins until tender.
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Mix flour + 3 tbsp stew liquid, stir back in to thicken.
5️⃣ Finish & Serve
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Discard bay leaves. Adjust salt/pepper.
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Garnish with parsley. Serve with crusty bread!
💡 Pro Tips
✅ Browning = flavor! Don’t rush searing the beef.
✅ No wine? Use extra broth + 1 tbsp balsamic vinegar.
✅ Make ahead: Tastes even better next day!
Slow-cooked perfection—your kitchen will smell amazing!