Beef Stew Recipe
This hearty and comforting Beef Stew with Carrots and Potatoes is perfect for chilly days or cozy evenings at home. Enjoy its rich flavors and tender beef with your favorite crusty bread for a satisfying meal!
Ingredients
- 2 pounds about 900g beef stew meat, cut into bite-sized pieces
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups beef broth
- 1 cup red wine optional
- 2 bay leaves
- 1 teaspoon dried thyme
- 4 large carrots peeled and cut into chunks
- 4 medium potatoes peeled and cut into chunks
- Chopped fresh parsley for garnish (optional)
Instructions
- Coat Beef with Flour:In a large bowl, toss the beef stew meat with the all-purpose flour until evenly coated. Season with salt and black pepper to taste.
- Brown the Beef:Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the coated beef in batches and brown on all sides, about 5-6 minutes per batch. Transfer the browned beef to a plate and set aside.
- Sauté Onion and Garlic:In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes, or until softened and fragrant.
- Deglaze the Pot:Pour in the beef broth and red wine (if using), scraping the bottom of the pot with a wooden spoon to loosen any browned bits (this adds flavor to the stew).
- Add Seasonings:Return the browned beef to the pot. Stir in the bay leaves and dried thyme. Season with additional salt and black pepper, if needed.
- Simmer:Bring the stew to a simmer, then reduce the heat to low. Cover and let simmer for 1 to 1 1/2 hours, or until the beef is tender.
- Add Vegetables:Add the chopped carrots and potatoes to the pot. Cover and continue to simmer for an additional 30-40 minutes, or until the vegetables are fork-tender and the stew has thickened to your desired consistency.
- Serve:Discard the bay leaves. Ladle the beef stew into bowls and garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
- Optional:If you prefer a thicker stew, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the simmering stew during the last 10 minutes of cooking.