Hearty Beef Stew

Hearty Beef Stew

Ingredients (Serves 4–6)

• 2 lbs (900g) beef chuck, cut into 1½-inch cubes

• Salt & black pepper, to taste

• 2–3 tbsp flour (for coating)

• 2 tbsp olive oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 3 carrots, cut into chunks

• 2–3 potatoes, cut into chunks

• 2 tbsp tomato paste

• 1 cup (240 ml) red wine (optional, but recommended)

• 3 cups (720 ml) beef broth

• 1 tsp dried thyme (or 2–3 fresh sprigs)

• 1 bay leaf

• 1 tsp Worcestershire sauce

• Fresh parsley, chopped (for garnish)

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Instructions

1. Prep the beef
   Pat beef dry. Season generously with salt and pepper, then lightly coat with flour (this helps thicken the stew).

2. Brown the meat
   Heat oil in a large pot or Dutch oven over medium-high heat.
   Brown beef in batches (don’t overcrowd). Remove and set aside.

3. Sauté aromatics
   In the same pot, add onion and cook 3–4 minutes until softened.
   Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute.

4. Deglaze
   Pour in red wine (if using) and scrape up browned bits from the bottom. Simmer 2–3 minutes.

5. Simmer
   Return beef to the pot. Add broth, thyme, bay leaf, and Worcestershire sauce.
   Bring to a simmer, cover, and cook on low for 1½ hours.

6. Add vegetables
   Stir in carrots and potatoes. Cover and simmer another 45–60 minutes, until beef is tender and vegetables are soft.

7. Finish & serve
   Remove bay leaf. Adjust seasoning.
   Garnish with fresh parsley and serve hot with crusty bread.

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Tips for Extra Flavor

• Add a splash of balsamic vinegar at the end for depth.

• Stir in a small knob of butter before serving for richness.

• For thicker stew, simmer uncovered for the last 15 minutes.

If you’d like, I can also give you a slow cooker or Instant Pot version.