Hearty Beef Stew – Comfort Food at Its Best

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Description

This hearty beef stew is the ultimate comfort food! Packed with melt-in-your-mouth beef chunks, tender potatoes, carrots, and celery all simmered in a rich, flavorful broth, it’s a one-pot meal that warms you from the inside out. Perfect for family dinners, cozy weekends, or meal prepping, this stew is wholesome, filling, and absolutely delicious.

Ingredients For Hearty Beef Stew – Comfort Food at Its Best

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

  • 3 tbsp olive oil (or butter)

  • 1 large onion, diced

  • 3 garlic cloves, minced

  • 4 cups beef broth (low sodium preferred)

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

  • 3 medium carrots, sliced

  • 3 medium potatoes, cubed

  • 2 celery stalks, sliced

  • 2 tbsp tomato paste

  • 2 tbsp Worcestershire sauce

  • 2 tsp salt (adjust to taste)

  • 1 tsp black pepper

  • 2 bay leaves

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

  • 2 tbsp all-purpose flour (for dredging beef)

  • 2 tbsp cornstarch + 2 tbsp water (slurry, optional for thicker stew)

  • Fresh parsley, chopped (for garnish)

 Instructions

  1. Prepare Beef: Pat beef cubes dry, season with salt and pepper, and dredge lightly in flour.

  2. Sear Meat: Heat 2 tbsp olive oil in a large pot or Dutch oven. Brown beef cubes in batches until golden on all sides. Remove and set aside.

  3. Sauté Vegetables: In the same pot, add 1 tbsp olive oil. Cook onions, celery, and garlic until softened. Stir in tomato paste and cook 1–2 minutes.

  4. Deglaze: Pour in red wine (or broth), scraping up browned bits from the pot. Let it reduce slightly.

  5. Simmer: Add beef back in along with broth, Worcestershire sauce, carrots, potatoes, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce to low heat, cover, and simmer for 1½ to 2 hours, until beef is tender.

  6. Thicken (Optional): If you want a thicker stew, stir in cornstarch slurry and simmer 5 more minutes.

  7. Finish: Remove bay leaves, adjust seasoning, and garnish with fresh parsley before serving.

Servings

  • Serves 6 hearty bowls

Nutritional Info (per serving, approx.)

  • Calories: 410 kcal

  • Protein: 32 g

  • Carbs: 28 g

  • Fat: 18 g

  • Fiber: 4 g

  • Sodium: 710 mg

 Notes

  • Beef chuck works best, but brisket or round can be used.

  • Red wine deepens flavor, but extra broth works fine.

  • For slow cooker: Cook on low 7–8 hours or high 4–5 hours.

  • For Instant Pot: Cook 35 minutes on high pressure, natural release.

 Tips

  • Sear beef well—this builds rich flavor.

  • Cut vegetables into large chunks so they don’t turn mushy.

  • Make ahead: Stew tastes even better the next day as flavors deepen.

  • Freeze leftovers for up to 3 months.

 Benefits

  • High in protein to keep you full and satisfied.

  • Nutrient-dense with fiber, vitamins, and minerals from potatoes and vegetables.

  • One-pot meal – fewer dishes, maximum comfort.

  • Perfect for meal prep – reheats well and gets tastier with time.

Q&A

Q1: Can I make this without wine?
Yes, just use extra beef broth or add a splash of balsamic vinegar for depth.

Q2: How can I make it gluten-free?
Skip the flour dredge (or use gluten-free flour) and use cornstarch slurry to thicken.

Q3: Can I add other vegetables?
Absolutely! Mushrooms, peas, or parsnips work wonderfully.

Q4: How long will leftovers last?
Stored in the fridge, it lasts 3–4 days. In the freezer, up to 3 months.

Q5: What can I serve with beef stew?
Crusty bread, cornbread, rice, or buttered noodles are excellent pairings.

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