🥘 Old-Fashioned Beef Stew
🍖 Ingredients:
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2 ½ lbs beef chuck, cut into 1½-inch cubes
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2 tbsp vegetable oil
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Salt and pepper, to taste
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3 tbsp all-purpose flour (for thickening)
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1 large onion, chopped
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3 cloves garlic, minced
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6 cups beef broth (low sodium preferred)
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1 tbsp tomato paste
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1 tbsp Worcestershire sauce
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1 tsp dried thyme
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2 bay leaves
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4 medium carrots, sliced into chunks
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3–4 medium potatoes, peeled and cubed
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2 ribs celery, sliced
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1 cup frozen peas (added at the end)
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Optional: fresh parsley for garnish
🔪 Instructions:
1. Sear the Beef:
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Pat beef dry with paper towels. Season generously with salt and pepper.
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In a large Dutch oven or heavy pot, heat oil over medium-high heat.
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Sear beef in batches until browned on all sides (don’t overcrowd the pan).
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Remove and set aside.
2. Sauté the Aromatics:
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In the same pot, reduce heat to medium.
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Add onion and cook for 4–5 minutes until soft and lightly golden.
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Add garlic and cook 30 seconds more.
3. Build the Base:
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Sprinkle flour over the onions and stir for 1 minute to cook off the raw flavor (this helps thicken the stew).
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Stir in tomato paste, then slowly add beef broth, scraping up any browned bits.
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Add Worcestershire, thyme, bay leaves, and return beef to the pot.
4. Simmer Low and Slow:
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Bring to a simmer, then reduce heat to low.
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Cover and simmer for 1½ to 2 hours, stirring occasionally, until beef is tender.
5. Add Vegetables:
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Add carrots, potatoes, and celery.
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Simmer uncovered for another 30–40 minutes, until vegetables are soft and stew thickens.
6. Finish:
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Stir in frozen peas and simmer 5 more minutes.
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Remove bay leaves, taste, and adjust salt and pepper.
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Garnish with parsley if desired.
📝 Tips & Variations:
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Don’t rush the simmering — slow cooking is key to tender beef.
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Add a splash of red wine with the broth for deeper flavor.
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Gluten-free? Use cornstarch slurry instead of flour.
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Make ahead — it’s even better the next day as the flavors meld.
🥖 Serve with:
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Crusty bread
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Cornbread
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Buttermilk biscuits
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A green salad for contrast
Let me know if you’d like a slow cooker, Instant Pot, or oven-baked version!
