Rachel’s Favorite Comforting Beef Stew

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Description

Rachel’s Favorite Comforting Beef Stew is a hearty, soul-warming dish filled with tender beef chunks, carrots, potatoes, and onions simmered in a rich, savory broth. Slow-cooked to perfection, this classic stew has deep layers of flavor with herbs, garlic, and a touch of red wine or Worcestershire sauce. It’s the ultimate comfort food, perfect for chilly evenings, family gatherings, or when you just need a bowl of warmth and nourishment.

Ingredients For Rachel’s Favorite Comforting Beef Stew

  • 2 lbs beef chuck roast, cut into 1 ½-inch cubes

  • 3 tbsp olive oil (divided)

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 4 carrots, peeled & cut into chunks

  • 3 large potatoes, cubed

  • 2 stalks celery, chopped

  • 3 tbsp flour (for dredging beef)

  • 4 cups beef broth

  • 1 cup red wine (or substitute extra broth)

  • 2 tbsp tomato paste

  • 2 tsp Worcestershire sauce

  • 2 bay leaves

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

  • 1 tsp rosemary

  • Salt & black pepper, to taste

  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Prep the beef: Pat beef cubes dry, season with salt and pepper, then lightly dredge in flour.

  2. Brown the beef: In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat. Brown beef in batches, removing to a plate once seared.

  3. Cook aromatics: Add remaining oil, sauté onions, celery, and garlic until softened. Stir in tomato paste.

  4. Deglaze: Pour in red wine, scraping up brown bits from the bottom of the pot.

  5. Simmer: Return beef to pot, add broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat to low. Cover and simmer 1 ½ hours.

  6. Add veggies: Stir in carrots and potatoes. Continue simmering 40–50 minutes, until vegetables and beef are tender.

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

Notes

  • Browning the beef well builds rich flavor in the stew. Don’t rush this step.

  • If you want a thicker stew, mix 1 tbsp flour or cornstarch with cold water and stir into the pot at the end.

  • Can be made in a slow cooker: Brown beef, then add all ingredients (except parsley) to the crockpot. Cook on LOW 7–8 hours or HIGH 4–5 hours.

Tips

  • Use chuck roast for best tenderness. Avoid lean cuts, which dry out.

  • Add a splash of balsamic vinegar or soy sauce for extra depth.

  • Leftovers taste even better the next day as flavors develop.

  • Freeze in individual portions for easy future meals.

Servings

6 servings (hearty dinner bowls).

Nutritional Info (per serving, approx.)

  • Calories: 420

  • Protein: 32g

  • Fat: 18g

  • Carbohydrates: 28g

  • Fiber: 4g

  • Sodium: 780mg

Health Benefits

  • Protein-rich: Supports muscle repair and energy.

  • Vegetable-packed: Provides vitamins A, C, potassium, and fiber.

  • Iron & Zinc: From beef, supporting immunity and energy.

  • Comfort food: Warm and satisfying, promoting stress relief.

Q & A

Q: Can I make this stew gluten-free?
A: Yes, use cornstarch or gluten-free flour for dredging and thickening.

Q: How can I make it healthier?
A: Reduce the oil, use leaner beef, or swap potatoes for sweet potatoes for extra nutrients.

Q: Can I prepare it in advance?
A: Absolutely! This stew tastes even better after resting overnight in the fridge.

Q: What can I serve with it?
A: Crusty bread, buttered noodles, rice, or a simple side salad.

Q: Can I freeze beef stew?
A: Yes, cool completely, store in freezer-safe containers for up to 3 months. Reheat on the stove.

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