Best Ever Beef Stew Recipe: A Comforting Classic
Instructions:
1. Prepare the Beef:
- Begin by seasoning the beef cubes with salt and pepper. Lightly dredge them in all-purpose flour, shaking off any excess.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pan. Once browned, transfer the beef to a plate and set aside.
2. Sauté the Vegetables:
- In the same pot, add the diced onion and garlic. Sauté for 2-3 minutes until fragrant and slightly softened.
3. Build the Flavor Base:
- Stir in the tomato paste, thyme, rosemary, paprika, and Worcestershire sauce. Let the mixture cook for about a minute to release the aromas of the spices.
4. Add the Liquids:
- Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. This step adds depth of flavor to the stew.
- Add the beef broth, bay leaves, and the browned beef back into the pot.
5. Simmer to Tender Perfection:
- Cover the pot and reduce the heat to low. Let the stew simmer for 1.5 to 2 hours, stirring occasionally, until the beef becomes tender.
6. Add the Vegetables:
- After 1.5 hours, add the carrots, potatoes, and celery to the pot. Continue to simmer for another 30 minutes, or until the vegetables are fork-tender.
- If you’re using peas, stir them in during the last 5 minutes of cooking.
7. Serve and Garnish:
- Remove the bay leaves before serving. Ladle the stew into bowls, garnish with fresh parsley, and enjoy with warm crusty bread or buttered biscuits.
Tips for the Best Beef Stew:
- Choose the Right Cut of Beef: Beef chuck is ideal for stew as it becomes tender and flavorful when slow-cooked.
- Don’t Skip Browning: Browning the beef adds a layer of richness to the stew. Be patient and don’t rush this step.
- Customize Your Veggies: Feel free to add parsnips, turnips, or mushrooms for additional flavors.
- Make Ahead: Like many stews, this dish tastes even better the next day as the flavors meld together.
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