Classic Beef Stew
Hard to beat.
serves: 4-6
tags: [ soup, 🇺🇸 ]
Ingredients
- 2 pounds beef stew meat, cut into 1- to 1½-inch cubes
- to taste salt
- to taste pepper
- 2 tablespoons all-purpose flour (for coating the beef)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 each carrots, peeled and cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 pound potatoes, peeled and cut into chunks (Yukon Gold or red)
- 1 cup mushrooms, halved or quartered (optional)
- 4 cups beef broth (preferably low-sodium)
- 1 cup red wine (optional; if not using, add an extra cup of beef broth)
- 1 can (14.5 ounces) diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 each bay leaf
- 1 tablespoon worcestershire sauce
- 2 tablespoons fresh parsley, chopped (for garnish)
Steps
NOTICE: Pressure cook for 20 minutes instead of simmering
- Pat the beef cubes dry with paper towels. Season with salt and pepper, then toss in flour until evenly coated.
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef in batches until browned on all sides (about 5–7 minutes per batch). Remove the beef and set aside.
- Add the chopped onion to the pot and sauté for 3–4 minutes until softened and lightly browned. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Pour in red wine (if using) to deglaze the pot, scraping up any browned bits. Allow the wine to simmer for 1–2 minutes. Then stir in tomato paste, diced tomatoes (with juice), beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf.
- Return the seared beef to the pot. Add the carrots, celery, potatoes, and mushrooms (if using). Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let the stew simmer for 1½ to 2 hours until the beef is tender. Stir occasionally. If the stew is too thick, add extra broth or water; if too thin, simmer uncovered for the last 20–30 minutes.
- Remove the bay leaf, taste and adjust seasoning if needed. Garnish with chopped fresh parsley and serve hot.