andrejthechef
InternationalStewDinner

Beef Stew

Tender beef, root vegetables and a savory broth, simmered low and slow until everything comes together. Classic comfort food.

prep
20 min
cook
2 h 15 min
total
2 h 35 min
serves
8
level
easy
Bowl of beef stew with tender beef, carrots and potatoes in a dark savory broth

Beef stew is comfort food at its most honest: beef chuck, carrots, potatoes and celery in a savory broth that slowly builds flavor as it simmers. The flour coating on the beef browns in the pot and thickens the stew on its own.

Give it time. The beef needs a gentle 1.5 to 2 hour simmer to turn tender, and the flavors keep improving along the way. Serve it with crusty bread or over mashed potatoes.

method

  1. Toss the beef cubes in the flour until well coated. Season with a pinch of salt and pepper.

  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, then remove it and set it aside.

  3. In the same pot, cook the onion, garlic, carrots, celery and a pinch of salt for 5 to 7 minutes, until the onions are translucent.

  4. Stir in the tomato paste and Worcestershire sauce and cook for 1 minute. Deglaze the pot with the red wine, scraping up the browned bits, and let the wine reduce by half.

  5. Return the beef to the pot and add the beef stock, potatoes, bay leaves, thyme and paprika.

  6. Bring to a boil, then reduce the heat to low. Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors have come together.

  7. Taste and adjust the seasoning with salt and pepper. If the stew is too thick, add a little more stock. Remove the bay leaves.

  8. Ladle into bowls and garnish with chopped parsley. Serve with crusty bread or over mashed potatoes.

chef's tips

  • Sear the beef in batches and get real color on it. That browning is the flavor base of the whole pot.
  • Scrape up the browned bits when you deglaze. They belong in the stew, not stuck to the pot.
  • Keep the simmer gentle. A hard boil makes the beef tough instead of tender.