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5 Amazing Secrets for Hearty Beef Stew

Hearty Beef Stew That Tastes Even Better the Next Day
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This is a hearty beef stew recipe perfect for cold weather. It tastes even better the next day, making it a great dish for planning ahead.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and thickly sliced
  • 2 celery stalks, thickly sliced
  • 4 cups beef broth
  • 1 cup dry red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 pound potatoes, peeled and cubed
  • 1/4 cup all-purpose flour
  • Salt and black pepper to taste

Instructions

  1. Season the beef cubes generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, then remove and set aside.
  3. Add the onion, carrots, and celery to the pot. Cook until softened, about 5 minutes.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the beef broth and red wine, scraping up any browned bits from the bottom.
  6. Return the beef to the pot. Stir in the tomato paste, thyme, and bay leaf.
  7. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 1.5 hours.
  8. Add the potatoes. Continue to simmer, covered, until the potatoes are tender and the beef is easily shredded, about 30-45 minutes more.
  9. Remove the bay leaf before serving. Taste and adjust seasoning.

Notes

  • This stew benefits greatly from being made a day ahead. Store it covered in the refrigerator overnight.
  • For an extra rich flavor, sear the beef well before starting the stew process.
  • If you skip the red wine, use an extra cup of beef broth or water.
  • You can use a slow cooker for the cooking phase after the initial browning and vegetable softening.

Nutrition

Find it online: https://tasteportfolio.com/hearty-beef-stew-tastes-better-next-day/