Hearty Home Style Beef Stew

Ingredients:

• 2.5 lbs (1.1 kg) beef chuck, cut into 1½-inch cubes
• Salt and freshly ground black pepper, to taste
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 4 large carrots, peeled and cut into 1–2 inch chunks
• 4 medium potatoes, peeled and cut into cubes
• 3 stalks celery, chopped
• 2 cups beef broth, preferably low-sodium
• 1 cup red wine (optional, can substitute with extra beef broth)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika (optional, for depth of flavor)
• 2 tablespoons flour or cornstarch, for optional thickening
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the beef: Begin by patting the beef cubes dry with paper towels to remove excess moisture. Season generously on all sides with salt and freshly ground black pepper. Preheat a large, heavy-bottomed pot or Dutch oven over medium-high heat and add 2 tablespoons of olive oil. Once hot, sear the beef in batches, ensuring each piece develops a rich brown crust. Avoid overcrowding the pan to ensure proper browning. Remove the browned beef and set aside.
2. Sauté the aromatics: In the same pot, add the remaining tablespoon of olive oil if needed. Add the chopped onions and sauté for 4–5 minutes until they become soft and translucent, stirring occasionally to prevent burning. Add the minced garlic and cook for an additional 1–2 minutes, until fragrant.
3. Deglaze the pot: Pour in the red wine or extra beef broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Stir in the tomato paste thoroughly, ensuring it blends with the liquid and coats the onions and garlic.
4. Combine the stew ingredients: Return the seared beef to the pot. Add the carrots, potatoes, and celery, distributing them evenly around the beef. Pour in the beef broth and Worcestershire sauce. Sprinkle in thyme, rosemary, smoked paprika, and add bay leaves. Stir gently to combine all ingredients, making sure the beef is mostly submerged in liquid.
5. Simmer slowly: Bring the stew to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2–3 hours. Stir occasionally to prevent sticking and allow flavors to meld. The beef should become fork-tender, and the vegetables should be soft but not mushy.
6. Optional thickening: For a thicker, richer stew, mix 2 tablespoons of flour or cornstarch with 2 tablespoons of cold water to create a slurry. Stir this mixture into the simmering stew about 15 minutes before finishing. Continue to cook uncovered, stirring occasionally, until the stew reaches your desired consistency.
7. Final seasoning and serving: Remove bay leaves. Taste the stew and adjust seasoning with additional salt and pepper if needed. Garnish generously with freshly chopped parsley. Serve hot in deep bowls, ideally with crusty bread or over creamy mashed potatoes for a classic, comforting meal.
8. Storage tips: Allow leftover stew to cool slightly before transferring to an airtight container. Refrigerate for up to 4 days. Reheat gently on the stovetop over low heat or in a microwave, stirring occasionally to ensure even heating. The flavors often deepen after a day, making leftovers exceptionally delicious.

This beef stew is rich, hearty, and deeply comforting, with tender meat, flavorful vegetables, and a savory broth that embodies a classic home-cooked meal.