Classic Beef Stew

Classic Beef Stew

Ingredients:

• 2 lbs beef chuck, cut into 1-2 inch cubes
• Salt and pepper, to taste
• 3 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 4 large carrots, cut into chunks
• 4 large potatoes, cut into chunks
• 1 cup pearl onions (or chopped onions)
• 1 cup mushrooms, halved (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beef:

• Season the beef cubes with salt and pepper.
• Toss the beef in the flour until evenly coated.

2. Brown the Beef:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat.
• Add the beef cubes in batches, browning them on all sides. Remove the browned beef to a plate and set aside.

3. Sauté the Vegetables:

• In the same pot, add the chopped onion and garlic. Cook until softened, about 5 minutes.
• If using, add the mushrooms and cook for another 3-4 minutes until they begin to soften.

4. Deglaze the Pot:

• Pour in the red wine, if using, and scrape up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.
• Stir in the tomato paste and cook for another minute.

5. Build the Stew:

• Return the browned beef to the pot.
• Pour in the beef broth, Worcestershire sauce, bay leaves, and thyme.
• Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 1 hour.

6. Add the Vegetables:

• After 1 hour, add the carrots, potatoes, and pearl onions to the pot.
• Continue to simmer for another 30-40 minutes, or until the vegetables and beef are tender.

7. Final Adjustments:

• Taste the stew and adjust the seasoning with more salt and pepper if needed.
• If the stew is too thick, you can add a bit more beef broth to reach your desired consistency.

8. Serve:

• Remove the bay leaves from the stew.
• Ladle the stew into bowls and garnish with fresh parsley.

Tips:

• Slow Cooking Option: You can also make this stew in a slow cooker. After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.
• Make Ahead: This stew tastes even better the next day, so feel free to make it ahead of time and reheat it when ready to serve.

Enjoy your warm and comforting Classic Beef Stew!