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Rustic Beef Stew
Rustic Beef Stew

Rustic Beef Stew
Rustic Beef Stew
Source
Ingredients:
1
Servings
  • 2
    lb
     (900 g) beef chuck or round, cut into 1-inch cubes
  • 2
    tbsp
     olive oil
  • 1
    item
     large onion, chopped
  • 3
    clove
     garlic, minced
  • 960
    ml
     beef broth
  • 240
    ml
     red wine (optional, for depth of flavor)
  • 4
    item
     large carrots, peeled and sliced
  • 3
    item
     large potatoes, peeled and diced
  • 480
    ml
     celery, sliced
  • 240
    ml
     frozen peas
  • 2
    tbsp
     tomato paste
  • 2
    tbsp
     worcestershire sauce
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried rosemary
  • 1
    item
     bay leaf
  • 1
    item
     salt and black pepper to taste
  • 2
    tbsp
     flour or cornstarch mixed with 2 tbsp water
Rustic Beef Stew
Instructions:
  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches and sear until browned on all sides. Remove the beef and set aside.
  2. Cook the Vegetables: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
  3. Pour in a bit of beef broth or red wine to deglaze the pot, scraping up any browned bits from the bottom.
  4. Return the beef to the pot. Stir in the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a boil.
  5. Reduce the heat to low, cover, and let the stew simmer for 1.5 to 2 hours, or until the beef is tender and the flavors are well combined.
  6. Add the carrots, potatoes, and celery to the pot. Continue to simmer for an additional 30-40 minutes, or until the vegetables are tender.
  7. If you prefer a thicker stew, stir in the flour or cornstarch mixture and cook for an additional 10 minutes. Adjust seasoning with salt and pepper to taste.
  8. Discard the bay leaf and serve the stew hot. Garnish with fresh parsley if desired.
  • 2
    lb
     (900 g) beef chuck or round, cut into 1-inch cubes
  • 2
    tbsp
     olive oil
  • 1
    item
     large onion, chopped
  • 3
    clove
     garlic, minced
  • 960
    ml
     beef broth
  • 240
    ml
     red wine (optional, for depth of flavor)
  • 4
    item
     large carrots, peeled and sliced
  • 3
    item
     large potatoes, peeled and diced
  • 480
    ml
     celery, sliced
  • 240
    ml
     frozen peas
  • 2
    tbsp
     tomato paste
  • 2
    tbsp
     worcestershire sauce
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried rosemary
  • 1
    item
     bay leaf
  • 1
    item
     salt and black pepper to taste
  • 2
    tbsp
     flour or cornstarch mixed with 2 tbsp water
1
Servings
0

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches and sear until browned on all sides. Remove the beef and set aside.

Cook the Vegetables: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.

Pour in a bit of beef broth or red wine to deglaze the pot, scraping up any browned bits from the bottom.

Return the beef to the pot. Stir in the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a boil.

Reduce the heat to low, cover, and let the stew simmer for 1.5 to 2 hours, or until the beef is tender and the flavors are well combined.

Add the carrots, potatoes, and celery to the pot. Continue to simmer for an additional 30-40 minutes, or until the vegetables are tender.

If you prefer a thicker stew, stir in the flour or cornstarch mixture and cook for an additional 10 minutes. Adjust seasoning with salt and pepper to taste.

Discard the bay leaf and serve the stew hot. Garnish with fresh parsley if desired.

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