There’s something profoundly comforting about a pot of beef stew simmering on the stove. This classic dish has been a staple in kitchens around the world for generations, bringing families together with its rich aroma and hearty flavors. Imagine a chilly evening, the air outside brisk and cold, while inside, the warmth of the kitchen is filled with the scent of tender beef, savory vegetables, and aromatic herbs all melding together. This beef stew recipe is not just a meal; it’s an experience, a connection to simpler times and cherished family moments.
Key Considerations
- Quality of Beef: Choose well-marbled beef chuck for tender and flavorful results.
- Browning the Beef: Properly brown the beef to develop deep, rich flavors.
- Vegetables: Use a variety of root vegetables for a robust stew.
- Simmering Time: Allow sufficient simmering time to tenderize the beef and meld the flavors.
Tips and Tricks
- Don’t Rush the Browning: Take your time to brown the beef in batches to avoid overcrowding the pan.
- Layering Flavors: Add vegetables at different stages to ensure they maintain their texture and flavor.
- Deglaze the Pan: Use wine or broth to deglaze the pan after browning the meat to incorporate all the flavorful bits.
- Low and Slow: Cook the stew on low heat to allow flavors to develop fully.
Ingredients
- For the Stew:
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 4 celery stalks, sliced
- 4 potatoes, peeled and diced
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 cup water
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
