🥘 CLASSIC BEEF STEW (WITH POTATOES & CARROTS)

⏱ Time

• Prep: 20 minutes

• Cook: 1.5–2 hours

🍽 Servings

• 4–6 people

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🧾 INGREDIENTS

Main

• 800 g – 1 kg beef chuck / brisket / stewing beef, cut into 3–4 cm cubes

• 3–4 potatoes, peeled and cut into large chunks

• 2 carrots, thickly sliced

• 1 onion, diced

• 2 celery stalks, sliced (optional)

• 2 cloves garlic, minced

Seasoning & Sauce

• 2 tbsp oil (olive or vegetable)

• 2 tbsp all-purpose flour

• 2 tbsp tomato paste

• 1–1.2 liters beef stock

• 1 tsp salt (adjust to taste)

• 1 tsp black pepper

• 1 tsp paprika

• 1 tsp dried thyme (or rosemary)

• 2 bay leaves

• 1 tsp brown sugar (optional, balances acidity)

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👩‍🍳 INSTRUCTIONS

STEP 1: SEAR THE BEEF (VERY IMPORTANT)

1. Heat oil in a heavy-bottomed pot over medium-high heat.

2. Add beef in batches (do not overcrowd).

3. Sear each side 2–3 minutes until deeply browned.

4. Remove beef and set aside.

➡ This step builds deep flavor and rich color.

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STEP 2: BUILD THE BASE

1. In the same pot, add onion and sauté until soft.

2. Add garlic, cook 30 seconds until fragrant.

3. Sprinkle in flour and stir for 1 minute.

4. Add tomato paste and cook until slightly darkened.

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STEP 3: SIMMER THE STEW

1. Return beef to the pot.

2. Pour in beef stock until meat is just covered.

3. Add salt, pepper, paprika, thyme, and bay leaves.

4. Bring to a boil, then reduce to low heat.

5. Cover and simmer 60–90 minutes, until beef is tender.

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STEP 4: ADD VEGETABLES

1. Add potatoes, carrots, and celery.

2. Simmer uncovered for 25–30 minutes.

3. Stir occasionally until vegetables are tender and sauce thickens.

4. Taste and adjust seasoning.

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✅ FINAL RESULT

• Beef: fork-tender, juicy

• Potatoes: soft but intact

• Sauce: rich, thick, deeply savory

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🍞 HOW TO SERVE

• With crusty bread

• Over steamed rice

• Even better the next day after reheating

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💡 PRO TIPS

• Add vegetables later to prevent them from breaking down

• For extra depth, deglaze with ½ cup red wine before adding stock

• Best cooked in a Dutch oven or heavy pot