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Slow-Cooked Beef Stew – The Ultimate Comfort Food

Slow-Cooked Beef Stew

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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 people
Calories: 500
Ingredients Method

Ingredients
  

  • 2 lbs ( 900g ) beef chuck or stewing beef, cut into 1 ½ inch cubes
  • 3 table spoon olive oil or vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, peeled and sliced into chunks
  • 3 potatoes, peeled and cut into cubes
  • 2 celery stalks, sliced
  • 1 cup mushrooms (optional, for earthy flavor)
  • 3 table spoon flour (for coating the beef)
  • 4 cups beef broth (homemade or store-bought)
  • 1 cup red wine (optional, adds depth of flavor)
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 table spoon dried thyme (or 2 fresh sprigs)
  • 1 table spoon dried rosemary (or 1 fresh sprig)
  • 1 table spoon paprika
  • Salt & freshly ground black pepper, to taste
  • 2 table spoon fresh parsley, chopped (for garnish)

Method
 

  1. Step 1: Prepare the Beef
    Start by patting the beef cubes dry with paper towels. This helps them brown better. Lightly coat them with flour, paprika, salt, and pepper. The flour not only seasons the meat but also helps thicken the stew later.
  2. Step 2: Brown the Beef
    Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches (don’t overcrowd the pot) and sear them until all sides are nicely browned. This step locks in flavor and adds richness to the broth. Remove the beef and set it aside.
  3. Step 3: Build the Flavor Base
    In the same pot, add a bit more oil if needed and sauté the onion, garlic, and celery until fragrant and slightly golden. Stir in the tomato paste, allowing it to caramelize slightly—it deepens the stew’s flavor.
  4. Step 4: Deglaze the Pot
    Pour in the red wine, scraping the bottom of the pot to release any browned bits. This deglazing step adds incredible depth to the stew. If you prefer not to use wine, you can replace it with extra beef broth.
  5. Step 5: Simmer Slowly
    Return the browned beef to the pot. Add carrots, potatoes, mushrooms (if using), thyme, rosemary, bay leaves, and enough beef broth to cover everything. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer slowly for about 2 to 2 ½ hours, stirring occasionally. The longer it cooks, the more tender the beef becomes.
  6. Step 6: Taste and Adjust
    Once the beef is fork-tender and the vegetables are soft, taste the stew. Adjust seasoning with more salt and pepper if needed. If you want a thicker stew, let it simmer uncovered for the last 15 minutes.
  7. Step 7: Serve and Enjoy
    Remove the bay leaves and herb stems before serving. Ladle the stew into bowls, sprinkle with fresh parsley, and serve hot with crusty bread, rice, or even over buttered noodles.