Beef Stew with Potatoes and Carrots is a classic comfort food, perfect for a hearty meal. This dish combines tender beef with flavorful vegetables in a savory broth, simmered to perfection. Here's a detailed recipe to make a delicious beef stew:
Ingredients:
- Beef chuck: 2 pounds, cut into 1-inch cubes
- Salt and pepper: to taste
- Flour: 1/4 cup (for coating the beef)
- Olive oil: 2 tablespoons
- Onion: 1 large, chopped
- Garlic: 4 cloves, minced
- Carrots: 4 large, peeled and sliced into 1/2-inch pieces
- Potatoes: 4 medium, peeled and cut into 1-inch chunks (russet or Yukon gold work well)
- Beef broth: 4 cups
- Red wine: 1 cup (optional, for added depth of flavor)
- Tomato paste: 2 tablespoons
- Worcestershire sauce: 2 tablespoons
- Thyme: 1 teaspoon dried or 2-3 sprigs fresh
- Rosemary: 1/2 teaspoon dried or 1 sprig fresh
- Bay leaf: 1
- Frozen peas: 1 cup (optional, for added color and sweetness)
- Parsley: chopped, for garnish (optional)
Instructions:
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Prepare the Beef:
- Season the beef cubes with salt and pepper.
- Lightly coat each piece with flour, shaking off any excess.
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Brown the Beef:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the beef cubes in batches, browning them on all sides. This step adds depth of flavor and helps develop a rich color for the stew.
- Remove the browned beef and set aside.
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Sauté the Vegetables:
- In the same pot, add a bit more oil if needed.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
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Build the Stew:
- Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
- Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.
- Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir well.
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Simmer the Stew:
- Return the browned beef to the pot.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for 1.5 hours, or until the beef is tender.
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Add the Vegetables:
- Add the carrots and potatoes to the pot.
- Continue to simmer for another 30-40 minutes, or until the vegetables are tender.
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Finish the Stew:
- If using frozen peas, add them in the last 5 minutes of cooking.
- Taste the stew and adjust seasoning with salt and pepper as needed.
- Remove the bay leaf and any thyme or rosemary stems if used.
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Serve:
- Garnish with chopped parsley if desired.
- Serve the beef stew hot, ideally with crusty bread or over rice for a complete meal.
Tips:
- For a Thicker Stew: You can thicken the stew by mixing 2 tablespoons of flour or cornstarch with a little cold water to form a slurry, then stir it into the simmering stew.
- Flavor Variations: Experiment with other herbs and spices, such as paprika or garlic powder, to adjust the flavor to your liking.
- Make Ahead: Beef stew often tastes even better the next day as the flavors have more time to meld.
Enjoy your hearty and comforting beef stew with potatoes and carrots!
