Classic Homemade Beef Stew

Ingredients

• 2 pounds chuck roast, cut into 1 1/2-inch cubes (Well-marbled for flavor; you can use stew beef for convenience.)
• 3 tablespoons vegetable oil (For a deep sear; substitute olive oil if you prefer.)
• 1 large onion, diced (Caramelizes and sweetens the base.)
• 3 cloves garlic, minced (Fresh garlic for depth.)
• 3 tablespoons tomato paste (Adds umami and color; canned tomatoes can be used for a looser broth.)
• 4 cups beef stock (Homemade or low-sodium store-bought works well.)
• 1 cup dry red wine (optional) (Adds complexity; use extra stock if skipping.)
• 3 large carrots, cut on the bias (Sweet and hearty.)
• 2 medium potatoes, cut into chunks (Yukon Gold for creaminess, or swap for sweet potato for seasonal twist.)
• 2 stalks celery, sliced (Classic mirepoix note.)
• 1 teaspoon dried thyme (Or use fresh thyme sprigs added at the end.)
• salt and black pepper to taste
• 2 tablespoons flour or cornstarch slurry (To thicken slightly if desired.)
• 1 tablespoon fresh parsley, chopped for garnish (Brightens the stew.)

Instructions

1. 1

   --- Preparation ---

2. 2

   Pat the beef dry and season generously with salt and pepper.

3. 3

   Heat 2 tablespoons of oil in a heavy-bottomed pot over medium-high heat.

4. 4

   Brown the beef in batches until a deep crust forms.

5. 5

   Remove the beef and lower the heat.

6. 6

   Add the remaining tablespoon of oil and sauté the onion and celery until translucent, about 5–7 minutes.

7. 7

   Add the garlic and cook one minute more until fragrant.

8. 8

   Stir in the tomato paste and cook for 2 minutes to remove raw acidity.

9. 9

   Sprinkle flour over the aromatics and stir to combine.

10. 10

    --- Cooking ---

11. 11

    Deglaze the pot with the red wine, scraping browned bits from the bottom.

12. 12

    Allow the wine to reduce slightly, then return the beef to the pot.

13. 13

    Pour in the beef stock until the meat is just covered.

14. 14

    Add bay leaves and thyme.

15. 15

    Bring to a gentle simmer, cover partially, and reduce heat to low.

16. 16

    Let simmer for 1 1/2 to 2 hours, or until the beef is fork-tender.

17. 17

    Add the carrots and potatoes in the final 30–40 minutes so they become tender but not mushy.

18. 18

    Taste and adjust seasoning.

19. 19

    If you prefer a thicker sauce, whisk a cornstarch slurry and stir in, cooking another 2–3 minutes.

20. 20

    Remove bay leaves and finish with fresh parsley.