Directions
- Prep the beef: Pat the beef cubes dry with paper towels. This helps in browning and developing flavor.
- Brown the beef: In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat. Add beef in batches, browning on all sides. Remove and set aside.
- Sauté aromatics: In the same pot, add onion and cook until translucent, about 3–4 minutes. Add garlic and cook 30 seconds until fragrant.
- Thicken base: Sprinkle flour over the onions and garlic, stirring constantly for 1–2 minutes to form a roux.
- Deglaze: Slowly pour in the red wine (if using) or a small amount of broth, scraping the bottom of the pot to release browned bits.
- Add liquids and seasonings: Stir in beef broth, tomato paste, thyme, rosemary, and bay leaves. Return browned beef to the pot. Bring to a simmer.
- Add vegetables: Add carrots, potatoes, and celery. Stir to combine. Season with salt and pepper.
- Simmer: Reduce heat to low, cover, and cook for 1.5–2 hours, stirring occasionally, until beef is tender and vegetables are cooked through.
- Finish: Remove bay leaves. Taste and adjust seasoning if needed.
- Serve: Ladle hot stew into bowls and garnish with chopped parsley. Serve with crusty bread or over mashed potatoes.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Servings: 6
- Difficulty: Medium
Variations & Substitutions
- Slow Cooker: Brown beef and sauté vegetables, then transfer to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
- Hearty Twist: Add parsnips, turnips, or mushrooms for extra depth.
- Gluten-Free: Use cornstarch instead of flour to thicken the stew.
- Spicy: Add ½ tsp smoked paprika or cayenne pepper for a gentle kick.
Serving Suggestions
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