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Instructions
1. Prepare the Beef:
- Pat the beef cubes dry with paper towels and season generously with salt and pepper. Drying the beef helps achieve a better sear when browning.
2. Brown the Beef:
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches (do not overcrowd the pot) and brown on all sides, about 3-4 minutes per batch. Transfer the browned beef to a plate and set aside.
3. Sauté the Aromatics:
- In the same pot, add the chopped onion and cook for about 5 minutes, or until softened. Add the minced garlic and cook for another minute.
- Stir in the tomato paste, cooking for 2 minutes until it darkens slightly, which helps develop a richer flavor.
4. Deglaze the Pot:
- Pour in the red wine (if using) or a bit of the beef broth. Scrape up any browned bits from the bottom of the pot, as these add great depth of flavor to the stew.
5. Add the Liquid and Spices:
- Return the browned beef to the pot. Add the beef broth, bay leaves, dried thyme, and dried rosemary. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 1.5 to 2 hours, or until the beef is tender.
6. Add the Vegetables:
- Stir in the carrots, potatoes, and celery. Continue to cook for an additional 30-40 minutes, or until the vegetables are tender.
7. Thicken the Stew (Optional):
- If you prefer a thicker stew, stir in the cornstarch and water mixture during the last 10 minutes of cooking. Allow the stew to simmer until it reaches the desired consistency.
8. Add the Peas and Finish:
- Stir in the peas and cook for another 5 minutes, just until they are heated through. Discard the bay leaves and season with additional salt and pepper, if needed.
9. Serve:
- Ladle the beef stew into bowls and garnish with chopped fresh parsley, if desired. Serve it with crusty bread or over a bed of mashed potatoes for a hearty and complete meal.
Tips for the Best Beef Stew
- Choose the Right Cut of Beef: Use a cut with some marbling, like beef chuck, for tender and flavorful results. The slow-cooking process will break down the connective tissue, making the meat tender.
- Brown the Beef in Batches: Browning the beef creates a caramelized surface that adds depth to the stew. Avoid overcrowding the pot, which can steam the meat instead.
- Add Vegetables in Stages: Adding the vegetables later in the cooking process prevents them from becoming too soft.
- Let It Rest: Like many stews, beef stew tastes even better the next day. Make it ahead of time and allow the flavors to meld for an even richer taste.
Conclusion
This classic beef stew recipe is a must-try for anyone who enjoys comfort food. Its rich flavors, tender beef, and hearty vegetables make it the perfect dish for any season. Whether you’re cooking for a family dinner or just want to enjoy a bowl of cozy deliciousness, this beef stew will not disappoint. Grab your ingredients, take your time with the slow cooking, and enjoy the reward of a comforting, homemade meal that’s full of flavor.