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Beef stew recipe

Ingredients: 2 lb (900 g) beef chuck, cut into 1-inch cubes; 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 3 tbsp tomato paste; 4 cups beef broth; 1 cup red wine (optional); 3 medium carrots, sliced; 2 celery stalks, sliced; 1–2 lb (450–900 g) potatoes, cubed; 1–2 bay leaves; 1 tsp dried thyme (or

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  1. Classic Beef Stew Recipe (En-US)

    Ingredients: 2 lb (900 g) beef chuck, cut into 1-inch cubes; 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 3 tbsp tomato paste; 4 cups beef broth; 1 cup red wine (optional); 3 medium carrots, sliced; 2 celery stalks, sliced; 1–2 lb (450–900 g) potatoes, cubed; 1–2 bay leaves; 1 tsp dried thyme (or 2 tsp fresh); 1 tsp salt (plus more to taste); 1/2 tsp black pepper; 2 tbsp flour (optional, for thickening). Instructions: 1) Pat beef dry; season with salt and pepper. Heat oil in a large pot over medium-high. Brown beef in batches (don’t crowd), 3–5 minutes per side. Remove to a plate. 2) Add onion to the pot; cook 4–6 minutes until softened. Stir in garlic and tomato paste; cook 1 minute. 3) Deglaze with wine (if using), scraping browned bits. 4) Return beef. Add broth, bay leaves, thyme, carrots, and celery. Bring to a simmer. 5) Cover and cook 1.5–2 hours, until beef is tender. 6) Add potatoes; simmer 30–45 minutes more, until tender. 7) Thicken if desired: mix flour with 2 tbsp cold water, stir in, and simmer 5–10 minutes. Remove bay leaves and adjust seasoning.

  2. Serving & Storage Tips

    Serve hot with crusty bread or mashed potatoes. For best flavor, cool and refrigerate overnight, then reheat gently. Storage: refrigerate up to 3–4 days or freeze up to 3 months. Reheat on the stove or microwave until steaming.

  3. Professional-care note (health)

    If you have dietary restrictions (e.g., low-sodium, kidney disease, or anticoagulant therapy), consider using reduced-sodium broth and confirm ingredient suitability with a qualified clinician or dietitian. Ensure beef is cooked to safe doneness and avoid leaving stew at room temperature for more than 2 hours.

This content may relate to health. Use professional medical care for diagnosis and treatment decisions.

FAQ

Can I use a different cut of beef?

Yes—short ribs, brisket, or stew meat work well; choose tougher cuts for better tenderness.

How can I make it thicker without flour?

Simmer uncovered longer, mash some potatoes in the pot, or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).

Can I cook it in a slow cooker or Instant Pot?

Slow cooker: brown beef, then cook on LOW 7–9 hours or HIGH 4–5 hours; add potatoes in the last 1–2 hours. Instant Pot: brown using sauté, then pressure cook 35–45 minutes with natural release 10–15 minutes; add potatoes and simmer sauté 10–15 minutes.

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