Get ready to warm your soul with a comforting bowl of rustic beef stew. This hearty dish is perfect for those chilly days when you crave something rich, flavorful, and satisfying. Bursting with tender chunks of beef, a medley of vegetables, and a robust broth, this stew is a timeless classic that brings a sense of home to every bite. Follow this step-by-step guide to create your own pot of delicious rustic beef stew.
Ingredients:
For the Stew:
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 bay leaves
- 1 teaspoon dried thyme
- 4 large carrots, peeled and cut into 1-inch pieces
- 4 large potatoes, peeled and cut into 1-inch cubes
- 3 celery stalks, cut into 1-inch pieces
- 1 cup peas (fresh or frozen)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Step-by-Step Guide:
- Prepare the Beef:
- Season the beef cubes with salt and pepper.
- In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat.
- Working in batches to avoid overcrowding, brown the beef cubes on all sides. This should take about 5-7 minutes per batch.
- Remove the browned beef from the pot and set it aside.
- Sauté the Aromatics:
- In the same pot, add the remaining tablespoon of olive oil if needed.
- Add the diced onion and cook until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the tomato paste and cook for 2-3 minutes to deepen the flavor.
- Deglaze and Build the Broth:
- Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot.
- Let the wine simmer for 2-3 minutes until slightly reduced.
- Add the beef broth, bay leaves, and dried thyme.
- Return the browned beef and any accumulated juices to the pot.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
- Add the Vegetables:
- After the stew has simmered for an hour, add the carrots, potatoes, and celery.
- Continue to simmer for another 45 minutes to 1 hour, or until the vegetables and beef are tender.
- Finish the Stew:
- Stir in the Worcestershire sauce and peas.
- If you prefer a thicker stew, make a slurry by mixing the flour with a small amount of cold water and stir it into the stew. Let it cook for an additional 5-10 minutes until the stew thickens.
- Taste and adjust the seasoning with salt and pepper as needed.
- Serve and Garnish:
- Remove the bay leaves before serving.
- Ladle the stew into bowls and garnish with freshly chopped parsley.
- Serve hot with crusty bread or over a bed of rice for a complete meal.
This rustic beef stew is a testament to the beauty of simple, wholesome ingredients coming together to create something truly special. With its tender beef, hearty vegetables, and rich broth, it’s sure to become a favorite in your household. Enjoy this comforting dish with family and friends, and savor the warmth and flavors of home-cooked goodness.
