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Beef Stew

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This hearty beef stew is a comforting classic with tender chunks of beef, vegetables, and mushrooms simmered in a rich, savory red wine broth. Perfect for cozy dinners or make-ahead meals.

Ingredients

2 pounds chuck roast or stewing beef, trimmed and cut into 2–3 inch cubes

1/4 cup all-purpose flour (or gluten-free flour)

2 teaspoons salt

1/4 teaspoon freshly ground black pepper

4 tablespoons vegetable oil

1 cup red wine

2 tablespoons unsalted butter

1 medium onion, finely diced

1 medium onion, quartered

5 cloves garlic, minced

4 cloves garlic, whole

2 tablespoons Worcestershire sauce

2 tablespoons tomato paste

4 cups low-sodium beef broth (more if needed)

3 bay leaves

1 bunch fresh thyme

4 medium carrots, peeled and cut into 1/4-inch rounds

1 cup celery, diced

1 pound mini red potatoes, peeled and halved

8 ounces baby bella mushrooms, halved

Fresh parsley, for garnish

Instructions

  1. Pat beef dry, season with salt and pepper, and dredge in flour, shaking off excess.
  2. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown beef in batches, adding more oil as needed. Remove and set aside.
  3. Deglaze pan with red wine, scraping up browned bits. Simmer 5 minutes to reduce slightly.
  4. Add butter, diced onion, and minced garlic. Cook until softened.
  5. Stir in Worcestershire sauce and tomato paste. Cook 2 minutes.
  6. Return beef to pot. Add beef broth, bay leaves, thyme, quartered onion, and whole garlic cloves. Bring to a boil, then cover and simmer gently for 1 ½–2 hours.
  7. Add carrots, celery, potatoes, and mushrooms. Simmer another 45 minutes until beef and vegetables are tender.
  8. Remove bay leaves, thyme stems, quartered onion, and whole garlic. Adjust seasoning with salt and pepper.
  9. Garnish with fresh parsley and serve.

Notes

Add parsnips or turnips for extra flavor.

For a thicker stew, mash a few potatoes into the broth or stir in a cornstarch slurry.

Swap red wine with stout beer for a malty flavor.

Tastes even better the next day after flavors meld.

Freezes well for up to 3 months.

Nutrition

Find it online: https://justsosavory.com/beef-stew/