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Beef Stew Recipe Slow-Simmered to Perfection for Cozy Rainy Sundays

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A hearty and cozy beef stew slow-simmered to tender perfection, perfect for chilly, rainy days. This recipe balances rich flavors and tender textures with simple ingredients and a comforting broth.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes (grass-fed recommended)
  • 2 tablespoons vegetable oil or canola oil
  • 1 large yellow onion, chopped
  • 3 medium carrots, peeled and sliced into 1/2-inch rounds
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour (30g)
  • 4 cups beef broth (950ml), low sodium preferred
  • 1 cup red wine (240ml), optional but recommended
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
  • 3 medium potatoes, peeled and cut into chunks (Yukon Gold recommended)
  • Salt and black pepper, to taste

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. (About 10 minutes)
  2. Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Brown the beef cubes in batches until a deep golden crust forms on all sides, about 5 minutes per batch. Transfer browned beef to a plate. (15 minutes)
  3. In the same pot, add chopped onion, carrots, and celery. Cook over medium heat until softened and fragrant, about 5-7 minutes. Stir in minced garlic and cook for another minute. (8 minutes)
  4. Sprinkle the flour over the vegetables and stir well to coat. Cook for 2-3 minutes, stirring constantly, until the flour is lightly toasted but not burnt.
  5. Slowly pour in the red wine, scraping up browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes.
  6. Add beef broth, tomato paste, Worcestershire sauce, bay leaves, and thyme. Stir to combine. Return browned beef and juices to the pot. Bring to a gentle simmer.
  7. Cover the pot with a lid slightly ajar and simmer gently for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender and broth is rich.
  8. About 30 minutes before the end of cooking, add potato chunks. Continue simmering until potatoes are tender but not falling apart.
  9. Remove bay leaves, taste stew, and adjust salt and pepper as needed. Add broth or water if stew is too thick. (5 minutes)
  10. Let stew rest off heat for 10 minutes before serving to allow flavors to meld.

Notes

Dry beef cubes thoroughly before browning to ensure a good sear. Use Yukon Gold or red potatoes to avoid mushy texture. If stew sticks or looks dry during simmering, add small amounts of broth and lower heat. Let stew rest before serving for best flavor. For gluten-free, substitute flour with cornstarch or gluten-free flour blend. Slow cooker adaptation available.

Nutrition

Keywords: beef stew, slow simmer, comfort food, rainy day recipe, hearty stew, easy beef stew, cozy meal

Find it online: https://lenatable.com/beef-stew-recipe-slow-simmered-to-perfection-for-cozy-rainy-sundays/