By Chef Costa - 03/13/2025
A classic beef stew featuring tender chunks of beef simmered with carrots, potatoes, and a rich broth. Slow-cooked for deep flavor, this dish is perfect for a comforting meal on a cold day. Serve with crusty bread for an irresistible experience.
Heat the olive oil in a large pot over medium heat. Add the beef chunks and sear until browned on all sides. Remove and set aside.
In the same pot, add the chopped onion and garlic. Sauté until soft and fragrant. Stir in the tomato paste and cook for another minute.
Pour in the red wine (if using) and let it simmer for 5 minutes to deglaze the pan. Add the beef broth, bay leaves, and thyme. Return the beef to the pot and season with salt and pepper.
Cover and let it simmer on low heat for about 1.5 hours, or until the beef is tender. Stir occasionally.
Add the carrots and potatoes, then continue to cook for another 30 minutes until the vegetables are soft. Adjust seasoning as needed.
Remove the bay leaves and serve hot. Enjoy with crusty bread for a complete meal.
The key to an unforgettable beef stew lies in the slow-cooking process. The low and slow method allows the flavors to meld, tenderizing the meat while deepening the broth's richness. Browning the beef before simmering adds depth, while aromatic ingredients like garlic, onion, and herbs enhance the stew’s complexity. Using a good-quality broth or red wine elevates the final dish.
Selecting the right cut of beef is crucial for a hearty stew. Tougher cuts like chuck or brisket break down beautifully during long cooking times, becoming tender and juicy. Vegetables like carrots, potatoes, and celery not only add flavor but also provide essential nutrients. Adding a splash of red wine enhances the taste, creating a robust and well-balanced dish.
A well-prepared beef stew deserves the perfect accompaniments. Crusty bread is ideal for soaking up the rich sauce, while a side of buttered mashed potatoes enhances the meal's heartiness. For a lighter touch, a simple green salad with a tangy vinaigrette provides balance. A glass of red wine, such as Merlot or Cabernet Sauvignon, complements the deep flavors of the stew.
The best cuts of beef for stew are tough, well-marbled cuts like chuck, brisket, or short rib. These cuts break down during slow cooking, resulting in tender, flavorful meat.
Yes! Beef stew actually tastes better the next day as the flavors continue to develop. Store it in the refrigerator and reheat gently over low heat before serving.
You can thicken beef stew by adding a cornstarch slurry, mashed potatoes, or flour mixed with butter. Let it simmer for a few minutes until the desired consistency is reached.
Carrots, potatoes, celery, and onions are classic choices. You can also add mushrooms, parsnips, or green beans for extra flavor and texture.
Yes! While wine adds depth, you can substitute it with extra beef broth, tomato juice, or balsamic vinegar to achieve a rich and flavorful stew.
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