The Best Beef Stew Recipe
Introduction
Beef stew is one of the most popular dishes in the world. It is a hearty and comforting comfort food that's perfect for cold winter nights. It's also incredibly versatile, making it a great dish to make for a crowd or just for a cozy Sunday dinner. This version of beef stew is made with beef chuck roast, potatoes, carrots, celery, and tomatoes, cooked in a flavorful beef broth. The beef is cooked until it's tender and the vegetables are cooked until they're soft and flavorful. The stew is then finished with a few sprigs of fresh rosemary and thyme for added flavor.
Ingredients
To make this beef stew, you'll need the following ingredients: 2-3 pounds beef chuck roast, 2 tablespoons olive oil, 1 large onion, diced, 2 cloves garlic, minced, 1 teaspoon kosher salt, ½ teaspoon black pepper, 2 tablespoons tomato paste, 2 cups beef broth, 4 large potatoes, peeled and cut into 1-inch cubes, 2 carrots, peeled and cut into 1-inch pieces, 2 celery stalks, diced, 1 (14-ounce) can diced tomatoes, 2 sprigs fresh rosemary, 2 sprigs fresh thyme, and 2 tablespoons cornstarch.
Instructions
To begin, heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef chuck roast and cook, turning occasionally, until it is browned on all sides, about 8 minutes. Transfer the beef to a plate and set aside. Add the onion, garlic, salt, and pepper to the pot and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook, stirring, until the paste is slightly darkened, about 2 minutes.
Return the beef to the pot and add the beef broth. Bring to a boil, then reduce the heat to medium-low and simmer for 1 hour, stirring occasionally. Add the potatoes, carrots, celery, and tomatoes and simmer for an additional 30 minutes, stirring occasionally. Add the rosemary and thyme and season with additional salt and pepper, to taste.
In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water. Add the cornstarch mixture to the pot and stir until the stew is thickened, about 2 minutes. Serve hot.
Tips & Tricks
For a richer flavor, consider using a combination of beef broth and red wine in place of all the beef broth. You can also add mushrooms during the last 30 minutes of cooking for a more earthy flavor. For a thicker stew, add an additional tablespoon of cornstarch to the cornstarch-water mixture. Finally, if you'd like to make this stew ahead of time, it will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Conclusion
This beef stew recipe is easy to make and perfect for a cozy Sunday dinner. The beef is cooked until it's tender and the vegetables are cooked until they're soft and flavorful. The stew is then finished with a few sprigs of fresh rosemary and thyme for added flavor. This recipe is sure to become a family favorite.