Here’s a classic easy beef stew recipe—hearty, comforting, and perfect for a weeknight or lazy Sunday 🥩🥕🥔
🥘 Easy Beef Stew
Ingredients (serves 4–6)
- 2 lbs (900 g) beef chuck, cut into 1–2 inch cubes
- Salt and pepper, to taste
- 3 tbsp all-purpose flour
- 2–3 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can replace with more broth)
- 3 carrots, sliced
- 3 potatoes, diced
- 2 stalks celery, sliced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Optional: 1 cup peas (added at the end)
Instructions
- Prep beef
- Season beef cubes with salt and pepper.
- Toss with flour until lightly coated.
- Brown beef
- Heat oil in a large pot over medium-high heat.
- Brown beef in batches, then remove and set aside.
- Sauté aromatics
- In the same pot, sauté onion until soft.
- Add garlic and cook 30 seconds.
- Deglaze
- Pour in beef broth and wine, scraping up browned bits from the bottom.
- Add vegetables & herbs
- Return beef to the pot.
- Add carrots, potatoes, celery, thyme, rosemary, and bay leaves.
- Bring to a boil, then reduce heat and simmer 1.5–2 hours, until beef is tender.
- Finish
- Remove bay leaves.
- If using peas, stir in during the last 5 minutes of cooking.
- Taste and adjust salt and pepper.
- Serve
- Serve hot with crusty bread or over rice/noodles.
Tips
- For a thicker stew, mix 1–2 tbsp cornstarch with water and stir in at the end, simmering a few minutes.
- Leftovers taste even better the next day.
- For extra flavor, brown the vegetables slightly before adding broth.
I can also give a slow-cooker version or a quick stovetop version under 45 minutes if you want.
Do you want me to do that?
