Everything you need to know to achieve a phenomenally tasting beef stew, one of the most beloved comfort dishes of all time!
Prep 15 min
Total Time 2 hr 30 min
1 kg chuck steak, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/3 cup all-purpose flour
3 tablespoons oil
1 large yellow onion, cut into 1-inch chunks
2 cloves garlic, minced
1 cup dry red wine
4 cups beef flavored broth
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 bay leaves
3 large carrots, cut into 1-inch pieces
2 large stalks celery, cut into 1-inch pieces
3 medium potatoes, cut into 1-inch pieces
250g button mushrooms, quartered
1Begin by gathering your ingredients.
2Pat the beef cubes dry with paper towels and sprinkle with salt and pepper.
3Sprinkle with the flour and toss to coat the beef.
4Heat the oil in a heavy stockpot over medium-high heat until good and hot. Add the beef cubes, spacing them about an inch apart to ensure proper browning.
5Generously brown on all sides, working in batches until all the beef is browned. Transfer to a plate and set aside.
6Add the onions to the pot, adding a little more oil if necessary. Cook until soft and translucent, 5-6 minutes. Add the garlic and cook for another minute.
7Add the wine and bring to a rapid boil, scraping up the browned bits from the bottom of the pan.
8Return the beef to the pot along with the beef broth, spices and Worcestershire sauce. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
9Add the vegetables, return to a boil, cover and simmer over low heat for another hour. Add salt and pepper to taste.
10Serve with crusty bread.