Preparation Time: 20 minutes
Cooking Time: 2.5 to 3 hours
Total Time: 3 to 3.5 hours
Intensity: Medium
Ingredients:
- 2 lbs (900g) beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 stalks celery, chopped
- 1 cup red wine (optional, can replace with more broth)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 tablespoons Worcestershire sauce
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions:
- Brown the Beef:
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Season the beef cubes with salt and pepper, then brown them in batches. Avoid overcrowding the pan. Sear until all sides are browned, about 5-7 minutes. Remove the beef and set it aside.
- Cook the Vegetables:
- In the same pot, add the diced onion and garlic. Cook for about 3-4 minutes until softened and fragrant.
- Add the tomato paste, stirring to coat the onions and garlic, and cook for another 2 minutes.
- Deglaze the Pot:
- Pour in the red wine (if using) and scrape the bottom of the pot to release the browned bits. Let the wine simmer for about 2-3 minutes until reduced by half.
- Add the Liquid and Beef:
- Return the browned beef to the pot.
- Pour in the beef broth, Worcestershire sauce, bay leaves, thyme, and paprika. Stir everything together.
- Simmer the Stew:
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, stirring occasionally. The beef should become tender during this time.
- Add Vegetables:
- After 2 hours, add the carrots, potatoes, and celery to the pot.
- Cover and continue cooking for an additional 45 minutes to 1 hour, until the vegetables are tender.
- Optional Thickening:
- If you prefer a thicker stew, mix 2 tablespoons of flour with 1/4 cup of water to form a slurry. Stir this into the stew during the last 10 minutes of cooking, and let it simmer until thickened.
- Serve:
- Remove the bay leaves and adjust seasoning with salt and pepper as needed.
- Garnish with freshly chopped parsley and serve the stew hot, with crusty bread or over mashed potatoes if desired.
Note: This Best Ever Beef Stew is hearty, rich, and loaded with tender chunks of beef and flavorful vegetables. Slow-cooking ensures deep flavors, and it’s perfect for a cozy family meal or special occasion.