Homestyle Beef Stew

There’s nothing quite like a steaming bowl of homemade Beef Stew to bring warmth and comfort to the soul. This beloved classic features tender, melt-in-your-mouth beef simmered slowly with hearty vegetables in a rich, savory broth, creating a deeply satisfying and incredibly flavorful meal. It’s a dish that embodies the essence of slow cooking – simple ingredients transformed into something extraordinary through time and care. Perfect for chilly evenings, family dinners, or a comforting weekend feast, this beef stew recipe is guaranteed to become a cherished favorite, filling your home with an irresistible aroma and your belly with pure happiness.

Ingredients:

For the Beef & Aromatics:

• 850 grams (approximately 1.8-2 pounds) beef chuck, cut into 1½ to 2-inch cubes
• 2 tablespoons olive oil
• 2 large onions, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste

For the Broth & Seasonings:

• 1 liter (approximately 4 cups) beef stock or water (beef stock highly recommended for flavor)
• 2 bay leaves
• 1 teaspoon ground black pepper
• 1 teaspoon paprika (sweet or smoked, to preference)
• ½ teaspoon ground cumin
• Salt, to taste (start with ½ teaspoon, adjust later)

For the Vegetables:

• 3 medium carrots, peeled and sliced into 1-inch chunks
• 3 medium potatoes, peeled and cut into 1-inch cubes (e.g., Russet, Yukon Gold)

For Garnish (Optional):

• Fresh parsley, chopped

Step-by-Step Instructions:

1. Brown the Beef:
   • Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
   • Add the beef cubes in a single layer, working in batches if necessary to avoid overcrowding (this is crucial for browning, not steaming).
   • Sear the beef for 3-5 minutes per side until deeply browned on all sides. Browning adds immense flavor to the stew. Remove the browned beef from the pot and set aside.
2. Sauté Aromatics:
   • Reduce the heat to medium. Add the finely chopped onions to the same pot, scraping up any browned bits from the bottom of the pot (this adds flavor). Cook for 5-7 minutes, stirring occasionally, until the onions are soft and translucent.
   • Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
3. Build the Flavor Base:
   • Add the tomato paste to the pot with the onions and garlic. Cook for 1-2 minutes, stirring constantly, allowing the tomato paste to darken slightly and deepen in flavor.
   • Return the browned beef to the pot.
   • Sprinkle in the paprika, ground cumin, and 1 teaspoon of ground black pepper. Stir well to coat the beef and vegetables evenly with the spices.
4. Simmer the Beef:
   • Pour in the 1 liter of beef stock (or water). Add the 2 bay leaves.
   • Bring the mixture to a gentle boil, then immediately reduce the heat to low.
   • Cover the pot tightly and simmer for about 1 hour. This initial simmering time allows the beef to begin tenderizing, breaking down the tough fibers to become melt-in-your-mouth soft.
5. Add Vegetables and Continue Simmering:
   • After 1 hour, remove the lid. Add the sliced carrots and cubed potatoes to the pot.
   • Stir everything together, then taste the broth and adjust the salt level as needed. (Be mindful that the stew will reduce, concentrating the salt, so it’s better to under-salt now and adjust later).
   • Re-cover the pot and continue to simmer for another 30-40 minutes, or until the carrots and potatoes are tender and the beef is incredibly soft and easily pulled apart with a fork. The stew should have thickened slightly into a rich consistency.
6. Final Touches and Serve:
   • Remove the bay leaves from the stew before serving.
   • Garnish generously with fresh chopped parsley.
   • Serve hot and enjoy this hearty and comforting homemade beef stew!

Tips, Variations, and Storage:

• Beef Cut: Beef chuck (often labeled as stew meat or chuck roast) is ideal due to its marbling and how well it tenderizes during long, slow cooking.
• Thickening the Stew: If your stew isn’t thick enough, you can remove about ½ cup of the broth, whisk in 1-2 tablespoons of flour or cornstarch until smooth, then stir it back into the stew and simmer for a few more minutes until thickened. Alternatively, mashing a few of the cooked potatoes against the side of the pot will also help.
• Wine Addition: For an even richer flavor, add ½ cup of dry red wine (like Cabernet Sauvignon or Merlot) with the beef stock in Step 4. Let it simmer for a few minutes to cook off the alcohol before adding the stock.
• Additional Vegetables: Feel free to add other root vegetables like parsnips or turnips, or even frozen peas (add these during the last 5-10 minutes of cooking) for extra color and nutrition.
• Herbs: Fresh rosemary sprigs can be added along with the bay leaves for a more aromatic stew.
• Storage: Beef stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Beef stew freezes beautifully. Freeze in individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Pairings:

• Bread: Crusty bread, sourdough, or warm dinner rolls are perfect for soaking up every last drop of the rich broth.
• Side Salad: A simple green salad with a light vinaigrette offers a refreshing contrast.
• Grains: Serve over a bed of fluffy white rice, egg noodles, or even polenta for an extra hearty meal.
• Wine: A medium-bodied red wine such as a Merlot, Pinot Noir, or a rustic Chianti would complement the rich flavors of the beef stew.

Quick Info:

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes – 1 hour 45 minutes
• Total Time: Approximately 2 hours
• Servings: 6-8
• Cuisine: Classic American / European Comfort Food
• Effort Level: Medium (mostly hands-off simmering)