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Hearty Old Fashioned Beef Stew
Alyssa

Hearty Old Fashioned Beef Stew

Cozy up with a classic beef stew, full of tender beef, hearty vegetables, and a rich broth—a comforting meal for any occasion.
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Ingredients Method

Ingredients
  

  • 2 pounds beef chuck roast or stew meat cubed: This cut is perfect for stewing because it becomes incredibly tender when cooked slowly.
  • Salt and black pepper to season: Essential for enhancing the flavors of the beef.
  • 3 tablespoons vegetable oil: Used for browning the beef this oil helps in developing flavor.
  • ½ cup red wine: Adds depth to the broth and tenderizes the meat.
  • 4 cups low-sodium beef broth: The base of your stew that complements all other ingredients.
  • 1-2 teaspoons Worcestershire sauce: A hint of umami that adds complexity to the dish.
  • 1 teaspoon dried rosemary: A fragrant herb that pairs beautifully with beef.
  • 1 teaspoon dried parsley: Adds a touch of freshness to the stew.
  • ½ teaspoon ground black pepper: For additional seasoning.
  • 3 large potatoes peeled and cubed: These will provide heartiness to the stew.
  • 4 carrots cut into 1-inch pieces: Sweet, earthy flavors that complement the beef.
  • 4 stalks celery cut into 1-inch pieces: Adds crunch and flavor to the mix.
  • 1 large onion chopped: Offers depth with its natural sweetness when cooked.
  • 2 teaspoons cornstarch: Used for thickening the stew toward the end of cooking.
  • 2 teaspoons cold water: To mix with cornstarch for the slurry.

Method
 

  1. Season the beef: Generously season 2 pounds of cubed beef chuck roast with salt and black pepper to enhance its flavor.
  2. Heat the oil: In a large Dutch oven, heat 3 tablespoons of vegetable oil over medium-high heat.
  3. Sear the beef: In batches, sear the beef cubes until browned on all sides. Once browned, transfer them to a plate to rest.
  4. Deglaze the pot: Pour in ½ cup of red wine and use a wooden spoon to scrape up the browned bits from the bottom of the pot; these add rich flavor.
  5. Add broth and seasonings: Stir in 4 cups of low-sodium beef broth and 1-2 teaspoons of Worcestershire sauce. Return the beef to the pot, along with 1 teaspoon of dried rosemary, 1 teaspoon of dried parsley, and ½ teaspoon of ground black pepper.
  6. Bring to a boil: Increase the heat to bring the mixture to a boil.
  7. Simmer: Reduce the heat to low, cover, and let it simmer for 1 hour, allowing the flavors to meld.
  8. Prepare vegetables: While simmering, peel and cube 3 large potatoes, cut 4 carrots into 1-inch pieces, and chop 4 stalks of celery and 1 large onion.
  9. Mix cornstarch: In a small bowl, combine 2 teaspoons of cornstarch with 2 teaspoons of cold water until smooth, creating a slurry.
  10. Add veggies and thickener: After the hour is up, stir the prepared vegetables and the cornstarch slurry into the pot. Stir well and continue to simmer for another hour or until everything is fork-tender.
  11. Season to taste: Taste the stew and adjust the seasonings as needed based on your preference.
  12. Serve: Transfer to serving bowls and enjoy your warming dish!