Hearty beef stew recipe

Hearty beef stew is a comforting dish that embodies the essence of traditional cooking. This rich and flavorful stew is perfect for cold winter nights, bringing warmth and satisfaction to both body and soul. The tender chunks of beef, combined with the sweetness of carrots and potatoes, and the subtle hint of thyme, create a culinary experience that is both nourishing and delightful. This stew is deeply rooted in cultural traditions, where it often serves as a centerpiece for family gatherings and special occasions. Whether you’re cooking for a cozy dinner at home or preparing for a festive gathering, this hearty beef stew is sure to become a beloved favorite.

Ingredients:

• 3 pounds beef chuck roast, trimmed and cut into 1 1/2-inch cubes
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 3 tablespoons vegetable oil, divided
• 2 medium onions, chopped (about 2 cups)
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• ¼ cup (33 g) all-purpose flour
• 1 cup (240 ml) red wine
• 3 cups (720 ml) chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 6 small red potatoes, quartered
• 4 carrots, peeled and sliced 1/4-inch thick
• 1 cup (170 g) frozen peas, thawed
• ¼ cup (15 g) minced fresh parsley

Instructions:

1. Preheat and Prepare Ingredients: Preheat your oven to 300°F (150°C). Trim any excess fat from the beef chuck roast and cut it into 1 1/2-inch cubes. Season the beef with salt and ground pepper.

2. Sear the Beef: In a large Dutch oven or heavy pot, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beef cubes and sear until browned on all sides, about 5 minutes. Remove the browned beef from the pot and set it aside.

3. Sauté Onions and Garlic: In the same pot, add the remaining 2 tablespoons of vegetable oil. Reduce heat to medium and sauté the chopped onions until they are translucent and slightly caramelized, about 8 minutes. Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning.

4. Add Tomato Paste and Flour: Stir in the tomato paste and cook for 1 minute, allowing it to darken slightly. Sprinkle the all-purpose flour over the onions and garlic, stirring to combine. Cook for an additional 1-2 minutes, until the mixture forms a smooth paste.

5. Add Red Wine and Broth: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring the wine to a simmer and cook until it has reduced by half, about 5 minutes. Add the chicken broth, bay leaves, and dried thyme. Stir to combine and bring the mixture to a simmer.

6. Return Beef and Add Vegetables: Add the browned beef back into the pot. Add the quartered potatoes and sliced carrots. Stir gently to combine.

7. Simmer the Stew: Cover the pot and transfer it to the preheated oven. Simmer the stew for 2 1/2 to 3 hours, or until the beef is tender and the vegetables are cooked through.

8. Finish with Peas and Parsley: About 30 minutes before serving, stir in the frozen peas. Remove the bay leaves and garnish with minced fresh parsley.

9. Serve: Serve the hearty beef stew hot, ideally with crusty bread or over a bed of rice.

Top Tips:

1. Brown the Beef: Properly browning the beef before adding it to the stew is crucial for developing a rich, flavorful broth.
2. Use Red Wine: The red wine adds depth and a slightly acidic note to the stew, which helps to balance the richness of the beef and vegetables.
3. Don’t Overcook: Avoid overcooking the stew, as this can make the beef tough and the vegetables mushy.
4. Thicken if Needed: If the stew is too thin, you can mix a little cornstarch with water and stir it in to thicken.
5. Garnish Freshly: Fresh parsley adds a bright, fresh flavor to the stew. Add it just before serving for the best taste.
6. Make Ahead: This stew can be made ahead and refrigerated or frozen for later use. Reheat it gently before serving.

Variations:

1. Spicy Twist: Add a diced jalapeño or serrano pepper to give the stew a spicy kick.
2. Herby Flavor: Use fresh rosemary instead of thyme for a different herbal flavor.
3. Vegetarian Option: Replace the beef with portobello mushrooms or eggplant for a vegetarian version.
4. Gluten-Free: Use gluten-free flour or omit it altogether for a gluten-free version.
5. Slow Cooker Method: Cook the stew in a slow cooker on low for 8-10 hours or on high for 4-6 hours.

Nutritional Guide:

Additional Nutritional Notes:
This hearty beef stew is a nutrient-dense meal, providing a good balance of protein, healthy fats, and complex carbohydrates. The red wine adds antioxidants and a hint of acidity, while the vegetables contribute essential vitamins and minerals. This recipe is perfect for those looking for a comforting, satisfying meal that is both flavorful and nutritious.