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Instructions:
- Brown the Beef: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed beef in batches (do not overcrowd the pan) and brown on all sides, about 5 minutes per batch. Remove the beef from the pot and set it aside.
- Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the diced onion, garlic, carrots, celery, and potatoes. Sauté for about 5 minutes until the vegetables are slightly softened and the onion is translucent.
- Add Tomato Paste and Seasonings: Stir in the tomato paste, dried thyme, rosemary, salt, and pepper. Cook for an additional 2 minutes, allowing the tomato paste to caramelize slightly, which deepens the flavor of the broth.
- Deglaze the Pot: If using, pour in the red wine and scrape the bottom of the pot with a wooden spoon to release any browned bits stuck to the pan. This adds a depth of flavor to the stew. Let the wine cook for about 2-3 minutes, reducing slightly.
- Simmer the Stew: Add the browned beef back into the pot along with the beef broth and bay leaf. Bring the stew to a simmer over medium-high heat. Once simmering, reduce the heat to low and cover the pot. Let it cook for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
- Thicken the Broth (Optional): If you prefer a thicker stew, mix 2 tablespoons of flour with a little water to create a slurry. Stir this mixture into the stew during the last 10 minutes of cooking, allowing the broth to thicken.
- Taste and Adjust: Taste the stew and adjust the seasonings if necessary. If you like a stronger flavor, feel free to add more salt, pepper, or herbs. Remove the bay leaf before serving.
- Serve and Garnish: Ladle the beef stew into bowls and garnish with freshly chopped parsley. Serve with crusty bread for dipping or over mashed potatoes for an even heartier meal.
Tips for the Best Beef Stew:
- Slow Cooking for Maximum Flavor:
Beef stew benefits from slow cooking, allowing the beef to become tender and the flavors to meld together. If you have more time, you can cook the stew on low heat for a longer period (up to 4 hours) to get even more tender beef and richer flavor. - Use a Dutch Oven or Slow Cooker:
A Dutch oven is ideal for this recipe, as it ensures even heat distribution. If you prefer, you can also make this stew in a slow cooker. Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours. - Add More Veggies:
Feel free to add other vegetables like parsnips, turnips, or green beans to increase the stew’s nutritional value and variety. - Leftovers:
Beef stew tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Why This Beef Stew Is So Satisfying
This Best Ever Beef Stew is perfect for any occasion. Whether you’re cooking for a family dinner or meal prepping for the week, it’s guaranteed to satisfy. The tender beef, savory broth, and hearty vegetables come together in a comforting dish that is both filling and nutritious.
With just a few simple steps, this recipe transforms humble ingredients into a meal that will leave everyone asking for seconds. It’s a dish that’s not only about comfort and taste but also about creating memories around the dinner table.
Conclusion
Best Ever Beef Stew is a classic, go-to recipe that delivers on flavor, warmth, and satisfaction. With its rich, savory broth and melt-in-your-mouth beef, this stew will quickly become your go-to comfort food. Whether served on a cold winter night or enjoyed with friends and family, it’s sure to be a hit every time. Try this recipe and discover why it’s the best beef stew you’ll ever make!
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