Description
Slow-Cooked Beef Stew with Hearty Vegetables: Savor tender beef, rich broth, and comforting veggies in this perfect homemade meal. A family favorite!
Ingredients
Scale
- Main Stew Ingredients:
- 2 lbs boneless beef chuck roast, cut into 1-inch cubes
- 1 large yellow onion, chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1.5 lbs potatoes (Yukon Gold or Red), peeled and cut into 1-inch pieces
- Flavor Foundation:
- 4 cups beef broth (low sodium preferred)
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 4 cloves garlic, minced
- 2 tbsp olive oil
- Aromatics & Seasoning:
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 tsp salt (or to taste)
- 1/2 tsp freshly ground black pepper (or to taste)
- Finishing Touches:
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Brown the Beef with Care:: First up, get your chuck roast pieces nice and dry, then season them generously with salt and pepper. Now, heat a good glug of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, giving each piece a lovely crust on all sides. This step is non-negotiable for flavor, honestly! Don’t overcrowd the pot, or the beef will steam instead of sear. I’ve rushed this before, and the stew just wasn’t as rich, so take your time, even if your stomach’s rumbling.
- Sauté the Aromatics:: Once all the beef is browned and set aside, you’ll probably have some lovely browned bits stuck to the bottom of the pot—that’s flavor gold! Add a bit more oil if needed, then toss in your chopped onions, carrots, and celery. Sauté them until they start to soften and get fragrant, about 5-7 minutes. The kitchen will start to smell absolutely incredible here; it’s one of my favorite parts of making this Hearty Slow-Cooked Beef Stew. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
- Deglaze and Build the Broth:: Pour in the red wine and use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pot. Let the wine simmer for a couple of minutes until it reduces slightly. This step is crucial for depth! Then, sprinkle in the flour, stirring it into the vegetables for about a minute to cook out the raw flour taste. I almost left the browned bits once, thinking they were burnt, but nope, pure flavor, don’t make my mistake!
- Simmer Your Hearty Slow-Cooked Beef Stew:: Return the browned beef to the pot. Pour in the beef broth, making sure it mostly covers the beef and vegetables. Add your fresh thyme and rosemary sprigs (I usually tie them with kitchen twine for easy removal later). Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and let it do its magic. This is where the magic happens; the house fills with the most incredible smell. Don’t peek too often, let the flavors meld and the beef tenderize for about 1.5 to 2 hours.
- Add the Potatoes and Finish Cooking:: After the initial simmer, add your chopped potatoes to the pot. Give everything a good stir. Re-cover and continue to simmer for another 45 minutes to an hour, or until the beef is fork-tender and the potatoes are soft but not mushy. This is where I always keep an eye on the potatoes; I’ve definitely overcooked them before, and they just dissolved, oops! You want them tender, but still holding their shape.
- Final Seasoning and Serve:: Once everything is gloriously tender, remove the herb sprigs. Give your Hearty Slow-Cooked Beef Stew a taste and adjust the seasoning with more salt and pepper as needed. This is your moment to make it truly yours! Ladle the rich, fragrant stew into bowls. It should look thick, glossy, and inviting. The beef will be so tender it practically melts. Garnish with a sprinkle of fresh parsley if you like. Enjoy the fruits of your slow-cooking labor!