Hearty Homemade Beef Stew

Rich and Savory Beef Stew with Root Vegetables

Ingredients:

2 lbs beef chuck, cut into 1-inch cubes
3 large carrots, peeled and sliced
4 medium potatoes, peeled and diced
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper to taste
2 tablespoons all-purpose flour
2 tablespoons olive oil

Directions:

In a large pot, heat olive oil over medium-high heat.

Add the beef cubes and brown on all sides.

Remove the beef and set it aside.

In the same pot, add the chopped onion and garlic.

Sauté until the onion is translucent, about 5 minutes.

Stir in the flour, cooking for 1-2 minutes until it forms a paste.

Gradually add the beef broth, stirring constantly to avoid lumps.

Return the beef to the pot, along with the carrots, potatoes, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.

Pour in the red wine if using, and bring the stew to a boil.

Reduce the heat to low, cover, and let it simmer for 2-3 hours, or until the beef is tender and the vegetables are cooked through.

Remove the bay leaves, season with salt and pepper to taste, and serve hot.

Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes

Kcal: 350 kcal | Servings: 6 servings

The Hearty Homemade Beef Stew is a classic dish that brings warmth and comfort to any table. With tender chunks of beef, perfectly cooked root vegetables, and a rich, savory broth, this stew is a hearty meal that’s perfect for chilly days. The blend of herbs adds depth of flavor, making each bite a satisfying experience.

This stew is ideal for a cozy family dinner, especially during the fall and winter months. Its slow-cooked goodness allows the flavors to meld together, creating a dish that’s both nourishing and delicious. Whether you’re serving it with crusty bread or on its own, this beef stew is sure to become a family favorite.

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