Name: Hearty Slow-Cooked Beef Stew: A Sunday Dinner Tradition
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 3 h 55 min
Ingredients: Main Stew Components:; 2.5 lbs beef chuck roast, cut into 1.5-inch chunks; 1.5 lbs russet or Yukon Gold potatoes, peeled and cut into 1.5-inch chunks; 4 medium carrots, peeled and cut into 1-inch pieces; 2 celery stalks, chopped; 1 large yellow onion, chopped; 4 cloves garlic, minced; Liquids & Thickeners:; 1/4 cup all-purpose flour; 4 cups beef broth (or stock); 1/2 cup dry red wine (like Cabernet Sauvignon or Merlot, optional); 2 tbsp tomato paste; Seasonings & Garnish:; 2 tbsp olive oil; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 2 bay leaves; Salt and freshly ground black pepper, to taste; 1/4 cup fresh parsley, chopped for garnish

Description

Discover my rustic homemade beef stew, slow-cooked to tender perfection. Full of rich flavors, it’s a comforting meal for any day. Learn my kitchen secrets!

Ingredients

Scale

Main Stew Components:
2.5 lbs beef chuck roast, cut into 1.5-inch chunks
1.5 lbs russet or Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
4 medium carrots, peeled and cut into 1-inch pieces
2 celery stalks, chopped
1 large yellow onion, chopped
4 cloves garlic, minced
Liquids & Thickeners:
1/4 cup all-purpose flour
4 cups beef broth (or stock)
1/2 cup dry red wine (like Cabernet Sauvignon or Merlot, optional)
2 tbsp tomato paste
Seasonings & Garnish:
2 tbsp olive oil
1 tbsp Worcestershire sauce
1 tsp dried thyme
2 bay leaves
Salt and freshly ground black pepper, to taste
1/4 cup fresh parsley, chopped for garnish

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Instructions

Prep Your Beef and Veggies:: First things first, get your beef chuck roast cut into nice 1.5-inch chunks. You want them pretty uniform so they cook evenly. Pat them super dry with paper towels—this is where I always forget to do it properly, and then my beef doesn’t brown as well! Lightly dredge them in flour seasoned with salt and pepper. While you’re doing that, get your carrots, potatoes, onion, and celery chopped. I like my veggies rustic, so no need for perfect cubes. This is your foundation for a truly comforting homemade beef stew.
Sear the Beef to Golden Perfection:: Heat a good glug of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Once it’s shimmering, sear your floured beef in batches until it’s beautifully browned on all sides. Don’t crowd the pan, hon, or it’ll steam instead of sear! This step is crucial for developing deep flavor, those browned bits are flavor bombs! Remove the beef to a plate, and honestly, the smell is already starting to get good, even with just the browned beef. I’ve totally tried to rush this step before, and it just wasn’t the same.
Build the Flavor Base:: Reduce the heat to medium, then toss your chopped onions, carrots, and celery into the pot. Sauté them until they start to soften, about 5-7 minutes. You’ll smell that sweet, savory aroma filling your kitchen—that’s the good stuff! Add the minced garlic and tomato paste, stirring for another minute until fragrant. This is where the magic really starts to happen for your homemade beef stew, trust me. The whole kitchen just starts to smell like pure comfort, a truly warm and inviting scent.
Deglaze and Simmer:: Pour in the red wine (if using) and scrape up all those delicious browned bits from the bottom of the pot—this is called deglazing, and it adds so much flavor! Let it simmer for a couple of minutes until it reduces slightly. Then, stir in the beef broth, Worcestershire sauce, dried thyme, and bay leaves. Bring it all to a gentle simmer. This is the stage where you can really feel the anticipation building for your homemade beef stew.
Add Beef and Veggies for a Slow Cook:: Return the seared beef to the pot, nestling it into the liquid. Add your chopped potatoes and any remaining carrots. Make sure everything is mostly submerged. If it’s not quite covered, add a little more broth or water. Give it a good stir, cover the pot, and transfer it to your preheated oven at 325°F (160°C). This is where the oven does all the hard work, slowly transforming tough beef into something wonderfully tender. I often peek in after an hour, just because I can’t resist the amazing smells!
Rest, Garnish, and Serve:: Let your homemade beef stew cook for about 2.5 to 3 hours, or until the beef is fork-tender and the sauce has thickened to your liking. Remove it from the oven, take out the bay leaves (important, don’t forget!), and let it rest for about 10-15 minutes. This rest time allows the flavors to meld even further and the sauce to settle. Give it a taste and adjust the salt and pepper if needed. Finally, sprinkle generously with fresh chopped parsley. The final result should look rich, smell incredible, and taste like a warm hug. That’s a successful homemade beef stew, right there!