Rich Hearty Beef Stew

Hearty Beef Stew stands out as everyone's go-to comfort meal, mixing soft beef chunks, filling veggies, and a thick, tasty broth. It's just what you need for chilly evenings or when the whole gang comes over, giving you a belly-warming dinner that fills every corner of your house with amazing smells. The long, slow cook makes sure your beef practically melts when you bite it, while all those vegetables soak up every bit of goodness from the soup. Let's check out what goes into making this family crowd-pleaser!

INGREDIENTS

• Fresh parsley (for garnish): Gives a pop of green and fresh taste to finish your dish.
• 8 ounces baby Bella mushrooms (stem removed and halved): Bring a woody, meat-like taste to your stew mix.
• 1 pound mini red potatoes (peeled and halved): Soak up all the yummy flavors and make the stew filling.
• 1 cup celery (diced): Adds a light savory crunch and flavor to the mix.
• 4 medium carrots (peeled and cut into 1/4-inch rounds): Give your stew natural sweetness and nice texture.
• 1 bunch fresh thyme: Makes your stew smell amazing with its natural outdoor scent.
• 3 bay leaves: Put mild herb notes into your stew as it cooks.
• 4 cups low-sodium beef broth (more if needed): Works as the main liquid, bringing everything together.
• 2 tablespoons tomato paste: Makes your broth richer with deep tomato flavor.
• 2 tablespoons Worcestershire sauce: Adds that can't-put-your-finger-on-it savory kick.
• 4 cloves garlic (whole): Give a gentle garlic taste to the broth during cooking.
• 5 cloves garlic (minced): Adds strong flavor that spreads through the whole stew.
• 1 medium onion (quartered): Gives extra flavor and bits of softened onion in each bite.
• 1 medium onion (finely diced): Creates a sweet base for your broth.
• 2 tablespoons unsalted butter: Makes everything taste better when cooking onions and garlic.
• 1 cup red wine: Gives your stew deeper flavor and helps scrape up tasty bits from the pot.
• 4 tablespoons vegetable oil: Needed for browning meat and cooking veggies.
• 1/4 teaspoon freshly ground black pepper: Gives your stew just a touch of heat.
• 2 teaspoons salt: Brings out all the flavors in your meat and stew.
• 1/4 cup all-purpose flour: Makes your meat brown nicely and thickens your stew.
• 2 pounds beef stewing meat (cut into 2-3 inch cubes): Gets super soft when cooked slowly.

INSTRUCTIONS

Step 8:

Ladle the stew into bowls while it's still hot, sprinkle some chopped parsley on top, and grab some crusty bread to go with this warming meal!

Step 7:

After everything's cooked, take it out and check if it needs more salt or pepper. Want a thicker stew? Just mix some cornstarch with cold water and stir it in. Let it bubble on the stove for about 2 minutes to get nice and thick.

Step 6:

Turn your oven to 300°F. Take out the thyme and bay leaves. Now throw in your carrots, celery, mushrooms, and potatoes. Give it all a good stir, put the lid back on, and stick it in the oven for about an hour until you can easily poke a fork through the veggies.

Step 5:

Add 4 cups of beef broth and stir everything together. Put the browned beef back in, along with the quartered onion, whole garlic cloves, bay leaves, and thyme. Cover it up and let it simmer on low for about an hour and a half, skimming off any foam now and then, until the meat gets really tender.

Step 4:

Drop the butter in the pot and let it melt. Throw in your diced onion and minced garlic and cook them for a minute till they smell good. Add the Worcestershire sauce and tomato paste, and mix it all up.

Step 3:

Turn the heat down to medium and pour in the red wine. Grab a wooden spoon and scrape all those stuck-on brown bits from the bottom of the pot—that's where all the good flavor is hiding!

Step 2:

Heat up 2 tablespoons of vegetable oil in a big oven-safe pot or Dutch oven over medium-high heat. Cook the beef in small batches so they're not crowded. Brown them all over for about 5 minutes per batch. Put the cooked beef on a plate and cover with foil. Do the same with the rest of the beef, adding more oil if you need it.

Step 1:

Put your beef chunks in a big bowl and scatter flour, salt, and pepper over them. Toss everything around so all the meat gets coated evenly.

Serving and Storage Tips

• Freeze leftover stew once it's totally cool by putting it in containers that can go in the freezer. It'll keep for up to 3 months. Just thaw it in the fridge overnight and warm it up when you're ready to eat.
• Keep any leftovers in a sealed container in your fridge for up to 3 days. When you want to eat it again, heat it slowly on the stove or pop it in the microwave, adding a splash of broth if it's too thick.
• This stew actually tastes better the day after you make it because all the flavors mix together more, so it's great for making ahead.
• Dish up the beef stew while it's hot, topped with fresh parsley, and eat it with some crusty bread or a side salad for a full meal.

Tips from Well-Known Chefs

• Ina Garten thinks you should make beef stew a whole day before you plan to eat it so all the flavors can really come together overnight.
• Julia Child likes to add a splash of cognac or brandy at the very end of cooking to make the stew taste fancy and rich.

VARIATIONS

• Cut carbs by swapping potatoes with cauliflower pieces or turnips.
• Make it hotter by tossing in some red pepper flakes or a few drops of hot sauce into the broth.
• Need gluten-free? Just use a gluten-free flour mix instead of regular flour.