Classic Beef Stew
A delightful and flavorful classic beef stew recipe combining tradition and innovation, perfect for family dinners and gatherings.
Ingredients
For the Stew
- 2 pounds high-quality beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 1 cup red wine (optional but highly recommended) Enhances flavor
- 3 cloves garlic, minced
- 2 large onions, finely chopped
- 4 carrots peeled and cut into chunks
- 4 medium potatoes, diced
- 2 stalks celery, sliced
- 2 leaves bay leaves Remove before serving
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil For searing
- 1/4 cup all-purpose flour for coating the beef
Instructions
Preparation
- Begin by seasoning the beef cubes with salt and black pepper.
- In a large bowl, coat the beef cubes with all-purpose flour, ensuring they are well covered.
Searing the Beef
- In a large, heavy-bottomed pot, heat the olive oil over medium-high heat.
- Once the oil is hot, add the beef cubes and sear them until they are browned on all sides (about 5 minutes).
Creating the Base
- Remove the seared beef from the pot and set it aside.
- In the same pot, add the chopped onions and minced garlic. Sauté until they become translucent.
Building Flavors
- Return the seared beef to the pot, along with the red wine (if using).
- Allow the wine to simmer for a few minutes, scraping the flavorful bits from the bottom of the pot.
Simmering the Stew
- Add the beef broth, bay leaves, thyme, and paprika.
- Cover the pot and let it simmer on low heat for about 1.5 to 2 hours.
Adding Vegetables
- After the beef has become tender, add the carrots, potatoes, and celery.
- Continue simmering until the vegetables are soft (around 30-40 minutes).
Serving
- Your classic beef stew is now ready to be served. Remove the bay leaves before serving.
- Garnish with fresh parsley for a burst of color and flavor.
Notes
Searing the beef locks in the juices and enhances the taste. This beef stew is a perfect blend of hearty ingredients that will warm you up.