Description
A warm and hearty beef stew perfect for chilly evenings, packed with flavor and nostalgia.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour (for coating)
- 3 tablespoons olive oil (for browning)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 stalks celery, chopped
- 4 medium potatoes, diced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Coat the beef pieces in flour. Heat olive oil in a large pot over medium-high heat. Add the beef in batches and brown on all sides, then remove and set aside.
- In the same pot, sauté onion and garlic until translucent, then add carrots, celery, and potatoes. Stir well, and pour in red wine if desired, scraping up browned bits.
- Return the beef to the pot, add beef broth, thyme, bay leaves, salt, and pepper. Bring to a boil, reduce heat, and simmer for 1.5 to 2 hours, adjusting seasoning as needed.
Notes
Use tougher cuts of meat like chuck for the best results. Browning the beef adds depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg