Beef Stew
A hearty and flavorful beef stew made with high-quality ingredients and slow-cooked to perfection.
Ingredients
For the Meat
- 2 pounds Chuck roast, cut into bite-sized chunks Choose high-quality beef for the best flavor.
- 2 teaspoons Salt For seasoning.
- 1 teaspoon Black pepper For seasoning.
Fresh Vegetables
- 3 medium Carrots, chopped Add depth and sweetness.
- 2 medium Potatoes, peeled and diced Can use any variety.
- 1 medium Onion, finely chopped For flavor base.
- 2 stalks Celery, chopped Adds crunch.
Aromatic Herbs and Spices
- 2 cloves Garlic, minced Enhances the aroma.
- 2 teaspoons Dried thyme For flavoring.
- 1 teaspoon Dried rosemary For flavoring.
- 2 leaves Bay leaves For depth of flavor.
Liquid Ingredients
- 4 cups Beef broth For the base of the stew.
- 1 cup Red wine Optional, enhances flavor.
- 1 can Diced tomatoes Adds acidity and sweetness.
Instructions
Preparation
- Cut the beef into bite-sized chunks, removing any excess fat.
- Season the beef with salt and pepper for a flavorful base.
Searing the Meat
- Heat oil in a large, heavy-bottomed pot over medium-high heat.
- Add the beef chunks and brown them evenly on all sides to seal in the juices.
Building Flavor with Aromatics
- Add finely chopped onions, garlic, and celery to the pot.
- Sauté until they become translucent and aromatic.
Adding Vegetables and Herbs
- Toss in carrots, potatoes, and your choice of herbs and spices.
- Stir well to distribute the flavors.
Simmering to Perfection
- Pour in beef broth, red wine, and a can of diced tomatoes.
- Reduce the heat to low, cover, and let it simmer for a few hours until the meat is tender.
Serving the Delight
- Ladle the stew into bowls.
- Garnish with fresh parsley for a burst of color and freshness.
Notes
The success of this stew lies in the quality of the ingredients and the time taken to cook it slow and low for maximum flavor.