Here’s a hearty and classic Pot Beef Stew recipe—perfect for a comforting meal.
Ingredients (serves 4–6):
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2 lbs (900 g) beef chuck, cut into 1-2 inch cubes
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2 tbsp vegetable oil
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1 large onion, chopped
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3 cloves garlic, minced
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3 carrots, sliced
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2–3 potatoes, peeled and cubed
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2 stalks celery, chopped
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2 cups beef broth
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1 cup red wine (optional, can replace with extra broth)
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2 tbsp tomato paste
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1 tsp dried thyme
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1 tsp dried rosemary
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2 bay leaves
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Salt and pepper, to taste
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2 tbsp all-purpose flour (optional, for thickening)
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Fresh parsley, chopped (for garnish)
Instructions:
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Brown the beef:
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Heat oil in a large pot or Dutch oven over medium-high heat.
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Season beef with salt and pepper. Brown in batches until all sides are seared. Remove and set aside.
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Sauté vegetables:
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In the same pot, add onion, garlic, carrots, and celery. Cook 5–7 minutes until softened.
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Deglaze the pot:
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Stir in tomato paste, then pour in wine (or some broth) to deglaze, scraping up browned bits from the bottom.
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Add liquids and seasonings:
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Return beef to the pot. Add potatoes, beef broth, thyme, rosemary, and bay leaves.
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Bring to a boil, then reduce heat to low and cover. Simmer 1.5–2 hours, until beef is tender.
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Thicken (optional):
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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.
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Serve:
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Remove bay leaves. Taste and adjust salt and pepper.
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Garnish with fresh parsley. Serve hot with crusty bread or over rice.
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💡 Tips:
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Browning the beef well adds deep flavor—don’t skip this step.
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Low and slow simmering is key for tender meat.
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You can also add other root vegetables like parsnips or turnips for variety.
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?
