Classic Beef Stew
This hearty beef stew is a comforting, rich dish made with tender beef, carrots, celery, and potatoes simmered in a flavorful broth. Perfect for cozy dinners or meal prep, it’s a timeless recipe that warms the heart and soul.
Equipment
- Dutch oven or large oven-proof pot
- Cutting Board
- Chef’s Knife
- Wooden Spoon
Ingrédients
Main Ingredients
- 2 pounds stewing beef cut into cubes
- 2 tbsp butter or olive oil
- 1/4 cup flour
- 1 onion diced
- 4 cloves garlic minced
- 4 medium potatoes peeled and cubed
- 4 carrots peeled and chopped
- 2 ribs celery thinly sliced
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 bay leaves
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Preheat the oven to 325°F (160°C).
- Season the beef cubes generously with salt and pepper.
- In a large Dutch oven, heat butter or olive oil over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.
- Reduce heat to medium and add onion, celery, and carrots. Cook for 5 minutes until softened. Add garlic and cook for another minute.
- Deglaze the pot with a small splash of broth, scraping up any browned bits from the bottom.
- Return beef to the pot and stir to combine. Sprinkle with flour and mix to coat the meat and vegetables evenly. Add tomato paste and stir again.
- Pour in the beef broth to cover the mixture, then add potatoes and bay leaves. Bring to a gentle boil.
- Cover the pot and transfer to the oven. Bake for 2.5 to 3 hours until the beef is tender and the stew is thickened.
- Remove bay leaves and let rest for 15–20 minutes before serving to allow flavors to blend.
- Garnish with fresh parsley and serve warm.
Notes
This stew tastes even better the next day. Serve with crusty bread for the ultimate comfort meal. You can freeze leftovers for up to 3 months.