Delicious Beef Stew

📖 Description:

This hearty beef stew is packed with tender chunks of beef, carrots, potatoes, and celery in a rich, savory broth. Slow-cooked to perfection, this comforting dish is perfect for chilly nights or as a make-ahead meal. It’s a classic one-pot wonder with deep flavors and satisfying textures.

📝 Ingredients for Delicious Beef Stew

• 2 lbs beef chuck, cut into 1-inch cubes

• 2 tbsp olive oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 carrots, peeled and sliced

• 3 celery stalks, sliced

• 3 medium potatoes, peeled and diced

• 2 tbsp tomato paste

• 4 cups beef broth (low-sodium preferred)

• 1 cup red wine (optional, can substitute with broth)

• 1 tbsp Worcestershire sauce

• 2 tsp dried thyme

• 1 tsp rosemary

• 2 bay leaves

• Salt & pepper to taste

• 2 tbsp all-purpose flour (for thickening, optional)

• Fresh parsley, chopped (for garnish)

👩‍🍳 Instructions:

1. Sear the Beef:
   In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef in batches and sear on all sides until browned. Remove and set aside.

2. Sauté Aromatics:
   In the same pot, add chopped onion and cook until translucent. Stir in garlic and tomato paste; cook for 1 minute.

3. Deglaze:
   Pour in the wine (or broth), scraping up the brown bits at the bottom of the pot.

4. Simmer:
   Return beef to the pot. Add carrots, celery, potatoes, thyme, rosemary, bay leaves, Worcestershire sauce, and beef broth. Bring to a boil.

5. Cook:
   Reduce heat, cover, and simmer for 2–2½ hours, or until beef is fork-tender and vegetables are cooked through.

6. Thicken (Optional):
   Mix flour with a few tablespoons of water to form a slurry. Stir into the stew and simmer uncovered for 10–15 minutes to thicken.

7. Finish & Serve:
   Remove bay leaves, adjust seasoning, garnish with parsley, and serve hot with crusty bread.

📌 Notes:

• Use beef chuck for best flavor and tenderness.

• Stew gets better the next day—flavors deepen overnight.

• Can be made in a slow cooker: 8 hours on low or 4–5 hours on high.

• Substitute red wine with more beef broth if avoiding alcohol.

💡 Tips:

• Pat beef dry before searing for better browning.

• Don’t overcrowd the pot when browning meat—do it in batches.

• For extra depth, add a splash of balsamic vinegar or a teaspoon of sugar at the end.

• Freeze leftovers in individual portions for quick meals.

🍽️ Servings:

6 servings
Prep Time: 20 mins
Cook Time: 2.5 hrs
Total Time: ~3 hrs

🥦 Nutritional Info (Per Serving – Approximate):

• Calories: 390

• Protein: 30g

• Fat: 18g

• Carbs: 25g

• Fiber: 4g

• Sugar: 5g

• Sodium: 520mg

✅ Benefits:

• Protein-rich: Great for muscle health and satiety.

• Comforting and hearty: Ideal for colder days or when you need a filling meal.

• Make-ahead friendly: Saves time on busy days.

• One-pot meal: Minimal cleanup, maximum flavor.

❓ Q&A:

Q: Can I use a different cut of beef?
A: Yes, but beef chuck is best for stews due to its marbling and tenderness after slow cooking.

Q: Can I make this stew in an Instant Pot?
A: Absolutely! Sear using the Sauté function, then pressure cook for 35 minutes with natural release.

Q: How long will it last in the fridge?
A: Up to 4 days in an airtight container.

Q: Can I freeze beef stew?
A: Yes, for up to 3 months. Thaw overnight and reheat gently on the stovetop.