Pot Beef Stew

Here’s a hearty and classic Pot Beef Stew recipe—perfect for a comforting meal.

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Ingredients (serves 4–6):

• 2 lbs (900 g) beef chuck, cut into 1-2 inch cubes

• 2 tbsp vegetable oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 carrots, sliced

• 2–3 potatoes, peeled and cubed

• 2 stalks celery, chopped

• 2 cups beef broth

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

• 2 tbsp tomato paste

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

• Salt and pepper, to taste

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

• Fresh parsley, chopped (for garnish)

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Instructions:

1. Brown the beef:

   • Heat oil in a large pot or Dutch oven over medium-high heat.

   • Season beef with salt and pepper. Brown in batches until all sides are seared. Remove and set aside.

2. Sauté vegetables:

   • In the same pot, add onion, garlic, carrots, and celery. Cook 5–7 minutes until softened.

3. Deglaze the pot:

   • Stir in tomato paste, then pour in wine (or some broth) to deglaze, scraping up browned bits from the bottom.

4. Add liquids and seasonings:

   • Return beef to the pot. Add potatoes, beef broth, thyme, rosemary, and bay leaves.

   • Bring to a boil, then reduce heat to low and cover. Simmer 1.5–2 hours, until beef is tender.

5. Thicken (optional):

   • If you want a thicker stew, mix 2 tbsp flour with a bit of water to make a slurry, then stir into the stew. Simmer an extra 10 minutes.

6. Serve:

   • Remove bay leaves. Taste and adjust salt and pepper.

   • Garnish with fresh parsley. Serve hot with crusty bread or over rice.

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💡 Tips:

• Browning the beef well adds deep flavor—don’t skip this step.

• Low and slow simmering is key for tender meat.

• You can also add other root vegetables like parsnips or turnips for variety.

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I can also give a slow cooker version that’s nearly hands-off if you want to set it and forget it. Do you want me to do that?