Here’s a classic and comforting recipe for Stewed Beef — rich, tender, and slow-cooked in a savory broth. Great for cozy dinners or meal prep, and pairs beautifully with mashed potatoes, rice, or crusty bread.
🥘 Classic Stewed Beef
Ingredients:
- 2 lbs (900g) beef stew meat (chuck roast or brisket), cut into 1½-inch cubes
- 2 tbsp oil (vegetable, canola, or olive oil)
- Salt and black pepper, to taste
- 1 large onion, chopped
- 2–3 garlic cloves, minced
- 2 tbsp tomato paste
- 3 tbsp flour (optional, for thickening)
- 3 cups beef broth (or stock)
- 1 cup red wine (or more broth)
- 2 carrots, peeled and cut into chunks
- 2–3 potatoes, peeled and cubed (optional)
- 2 bay leaves
- 1 tsp dried thyme or rosemary
- 1 tbsp Worcestershire sauce (optional, adds depth)
- Fresh parsley, for garnish
🔥 Instructions:
- Brown the Beef:
- Pat the beef dry with paper towels. Season with salt and pepper.
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Brown the beef in batches, turning to sear all sides. Remove and set aside.
- Sauté Aromatics:
- In the same pot, add onions and cook until soft (about 5 minutes).
- Add garlic and tomato paste; cook 1–2 minutes until fragrant.
- Deglaze & Thicken (optional):
- Sprinkle in flour and stir for 1 minute.
- Pour in wine and scrape up brown bits from the bottom. Simmer briefly.
- Simmer the Stew:
- Return beef to the pot. Add broth, bay leaves, thyme, Worcestershire sauce, carrots, and potatoes (if using).
- Bring to a boil, then reduce to low, cover, and simmer for 2–2½ hours until beef is fork-tender. Stir occasionally.
- Final Touch:
- Adjust seasoning with salt and pepper.
- Remove bay leaves. Garnish with fresh parsley before serving.
🍽️ Serving Ideas:
- Serve over mashed potatoes, egg noodles, or steamed rice.
- Excellent with crusty bread or a green side salad.
💡 Tips:
- For slow cooker: After browning beef and sautéing onions/garlic, transfer everything to the slow cooker and cook on low for 7–8 hours or high for 4–5.
- Add peas or mushrooms during the last 30 minutes for extra veggies.
Would you like a version with a specific regional flavor (e.g., Filipino-style, French beef bourguignon, or spicy African-style)?