Classic Beef Stew (Rich, Slow-Cooked & Comforting)

Description

This is a traditional Western beef stew: tender chunks of beef slowly braised in a deeply savory gravy with potatoes, carrots, and aromatic herbs. The long cooking time allows the collagen in the beef to break down, creating melt-in-your-mouth meat and a naturally thick, glossy sauce. Perfect for cold weather or a hearty family meal.

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Ingredients (Serves 4–6)

Main Ingredients

• 900 g (2 lb) beef chuck, cut into large 4–5 cm cubes

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 3 carrots, peeled and cut into chunks

• 3 medium potatoes, peeled and cubed

• 2 tbsp tomato paste

Liquids

• 750 ml (3 cups) beef stock (low sodium preferred)

• 240 ml (1 cup) dry red wine (optional but recommended)

Thickening & Seasoning

• 2 tbsp all-purpose flour

• 1½ tsp salt (adjust to taste)

• 1 tsp freshly ground black pepper

Herbs & Aromatics

• 2 bay leaves

• 1 tsp dried thyme (or 2 fresh thyme sprigs)

• 1 tsp dried rosemary (or 1 fresh sprig)

Optional Enhancements

• 1 tbsp Worcestershire sauce

• 1 tsp sugar (balances acidity, optional)

• Fresh parsley or thyme for garnish

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Step-by-Step Instructions

Step 1: Prepare and Season the Beef

Pat the beef dry with paper towels. This is critical for proper browning. Season generously with salt and black pepper, then lightly dust all sides with flour. Shake off excess flour.

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Step 2: Brown the Beef

Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef in batches—do not overcrowd.
Sear each side for 2–3 minutes until deeply browned.
Remove and set aside. Browning builds flavor; do not rush this step.

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Step 3: Build the Flavor Base

Lower heat to medium.
Add onions to the same pot and sauté for 5–7 minutes until soft and golden, scraping up the browned bits from the bottom.
Add garlic and cook for 30 seconds until fragrant.
Stir in tomato paste and cook for 1–2 minutes to remove raw acidity.

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Step 4: Deglaze

Pour in red wine (if using).
Simmer for 3–5 minutes, reducing slightly and dissolving all fond from the pot. This step adds depth and richness.

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Step 5: Assemble the Stew

Return the beef (and juices) to the pot.
Add beef stock, bay leaves, thyme, rosemary, Worcestershire sauce, and sugar if using.
Liquid should just cover the meat.

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Step 6: Slow Cooking

Bring to a gentle boil, then reduce to low heat.
Cover and simmer for 1½–2 hours, stirring occasionally, until beef is fork-tender.

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Step 7: Add Vegetables

Add potatoes and carrots.
Cover and cook for another 30–45 minutes until vegetables are tender and the sauce thickens naturally.

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Step 8: Final Adjustment

Remove bay leaves and herb stems.
Taste and adjust salt and pepper.
If sauce is too thin, simmer uncovered for 10–15 minutes.
If too thick, add a splash of warm stock.

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Serving Suggestions

• Serve hot in deep bowls

• Garnish with chopped parsley or thyme

• Pair with crusty bread, mashed potatoes, or buttered rice

• Best enjoyed the next day—the flavor improves overnight

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Storage & Reheating

• Refrigerate up to 4 days

• Freeze up to 3 months

• Reheat gently over low heat to avoid drying the beef

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Key Tips for Perfect Beef Stew

• Always use chuck or blade beef (never lean cuts)

• Brown in batches for maximum flavor

• Low and slow cooking = tender meat

• Let it rest before serving for better texture