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Hearty Beef Stew

Close-up of hearty beef stew with tender beef, carrots, potatoes, mushrooms, and peas coated in a rich, thick brown gravy in a white ceramic bowl.
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This hearty beef stew is loaded with tender chunks of beef, Yukon Gold potatoes, carrots, mushrooms, and peas, all simmered in a rich, thick, savory gravy. Made in one pot with red wine, beef stock, and simple seasonings, it’s a satisfying, stick-to-your-ribs comfort food that’s perfect for chilly evenings. Serve with crusty bread for a delicious homemade dinner.

Ingredients

Units Scale
  • 2 pounds beef stew meat, cut into bite-sized pieces
  • 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2–3 tablespoons olive oil or rendered bacon fat, as needed
  • 1 large yellow onion, cut into bite-sized pieces
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1 cup dry red wine, such as Merlot
  • 3 1/2 cups beef stock, preferably low-sodium, plus more as needed
  • 3–4 sprigs fresh thyme, or 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1–1 1/4 pounds Yukon Gold potatoes, cut into bite-sized pieces
  • 12 ounces baby carrots
  • 3 celery stalks, cut into bite-sized pieces
  • 8 ounces whole cremini mushrooms, cleaned
  • 1 cup frozen green peas
  • 1 tablespoon cornstarch, plus more if needed
  • 1 tablespoon cold water, plus more if needed

Instructions

  1. Prepare the beef. Pat the beef dry with paper towels. Combine the flour, salt, and black pepper in a large bowl. Add the beef and toss until lightly and evenly coated.
  2. Sear the beef. Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of olive oil or rendered bacon fat. Working in batches to avoid overcrowding, sear the beef until a deep brown crust develops on several sides, approximately 5–7 minutes per batch. Add additional oil as needed. Transfer the browned beef to a plate or bowl, retain any juices, and set aside.
  3. Cook the aromatics. Reduce the heat to medium. Add the minced garlic and cook for 30–60 seconds, until fragrant.
  4. Cook the tomato paste. Add the tomato paste and stir to coat the garlic. Cook for 2–3 minutes, stirring frequently, until the paste darkens to a deep brick-red color.
  5. Deglaze the Dutch oven. Pour in the red wine, scraping the bottom of the Dutch oven with a wooden spoon to release the browned bits. Simmer for 2–3 minutes, allowing the wine to reduce slightly.
  6. Begin the braise. Return the browned beef and any accumulated juices to the Dutch oven. Add the beef stock, thyme, and bay leaves. Stir to combine, bring to a gentle simmer, then reduce the heat to low. Cover and simmer for approximately 1½ hours, stirring occasionally, until the beef begins to soften.
  7. Add the vegetables. Stir in the potatoes, carrots, celery, and onion.  Return to a gentle simmer and cook for about 45–60 minutes.  After the vegetables have simmered for about 15–30 minutes, add the whole mushrooms and peas.  Continue cooking until the beef is fork-tender and the potatoes can be easily pierced with a fork. Add a little additional beef stock if the gravy becomes too thick before the beef is tender.
  8. Thicken the gravy. During the final 30–45 minutes, leave the lid slightly ajar to allow excess moisture to evaporate. Stir occasionally, taking care not to break apart the softened potatoes. If the gravy needs additional thickening, mix 1 tablespoon cornstarch with 1 tablespoon cold water until smooth. Stir the slurry into the gently simmering stew and cook for 1–2 minutes, allowing the gravy to thicken. Repeat if necessary. The finished gravy should coat the beef and vegetables generously, briefly leaving a trail when a spoon is drawn through it.
  9. Finish and serve. Remove the thyme stems and bay leaves. Taste and adjust the salt and pepper as needed. Ladle the stew into bowls and serve hot, preferably with crusty bread.

Find it online: https://foodienoise.com/hearty-beef-stew/