Rich and Hearty Beef Dinner

Nothing beats a cozy bowl of beef stew loaded with juicy beef, chunky veggies, and a deep, tasty broth. It's the kind of hearty meal that's just right after a long day or when you want to fill the house with mouthwatering smells. Giving it plenty of time on the stove makes the beef so soft it practically falls apart. The veggies soak in all that goodness too. Take a look at what goes in to make this a hit with everyone!

INGREDIENTS

• 8 ounces baby Bella mushrooms (stems off, halved): These bring an earthy flavor and a bit of heft to every bite.
• 1 pound mini red potatoes (peeled, halved): They soak up all that broth and make things extra filling.
• 1 cup celery (diced): Adds a touch of crunch and a savory hint in the background.
• 4 medium carrots (sliced into 1/4-inch rounds): You get pops of sweetness with these little rounds.
• 1 bunch fresh thyme: Tosses in an herbal, fresh aroma you just can't miss.
• 3 bay leaves: These sneaky leaves bump up the stew's flavor.
• 4 cups low-salt beef broth (add more if you want it soupier): Brings everything together and keeps the stew juicy.
• 2 tablespoons tomato paste: Packs big tomato taste in a small scoop.
• 2 tablespoons Worcestershire sauce: Hits your tongue with that savory punch.
• 4 cloves garlic (whole): Gives a mellow garlic background as it cooks.
• 5 cloves garlic (minced): Adds a bolder garlic hit that bounces out in the finished dish.
• 1 medium onion (quartered): Big chunks of extra flavor that melt into the stew.
• 1 medium onion (diced small): This is for that sweet, savory starting note in your pot.
• 2 tablespoons unsalted butter: Makes things rich, especially when softening the onions and garlic.
• 1 cup red wine: Makes the stew deep and a little fancy, plus helps loosen up anything stuck in the pot.
• 4 tablespoons vegetable oil: For searing beef and softening your veggies without sticking.
• 1/4 teaspoon fresh black pepper: Adds a warm kick of spice you’ll notice.
• 2 teaspoons salt: Pulls out all the best flavors.
• 1/4 cup all-purpose flour: Thickens things up and helps brown your beef.
• 2 pounds beef stew meat (cut in 2–3 inch chunks): The star of the dish, super tasty after slow cooking.
• Fresh parsley (garnish): Toss on just before serving for a burst of green and freshness!

INSTRUCTIONS

Step 8:

Ladle the stew into bowls, sprinkle on chopped parsley, and grab some crusty bread if you want to dip. Dig in while it’s warm!

Step 7:

Now’s the time to taste and fix the salt or pepper if you want. If you want a thicker stew, stir in some cornstarch mixed with water. Let it bubble on the stove for a couple minutes to thicken up.

Step 6:

Set your oven to 300°F. Pull out those thyme sprigs and bay leaves. Toss in your carrots, celery, potatoes, and mushrooms. Stir, pop the lid back on, then move the pot into the oven. Let everything cook until the veggies are nice and tender, about an hour.

Step 5:

Pour in four cups of beef broth. Give it a good mix. Slide the browned beef back in with quarters of onion, whole garlic cloves, thyme, and bay leaves. Put the lid on and gently simmer for about one and a half hours, skimming off any foam you spot.

Step 4:

Drop your butter into the pot and let it melt. Toss in the chopped onion and minced garlic, stir for about a minute until you can really smell them. Add your Worcestershire and tomato paste, and stir again till it’s blended.

Step 3:

Turn the heat down a bit and add the red wine. Use a wooden spoon to get all those tasty bits off the bottom of your pot.

Step 2:

Heat up two tablespoons of oil in a big oven-friendly pot over pretty high heat. Add the beef a handful at a time so things don’t crowd. Brown them all over (about five minutes a batch). Move cooked beef to a plate under foil. Add more oil if you need it and repeat until all your beef is done.

Step 1:

Throw the beef chunks in a big bowl. Dust them with flour, sprinkle with salt and pepper, and toss until they’re all coated.

Serving and Storage Tips

• Serve this beef stew steaming hot in bowls with a handful of parsley on top. Goes great with a hunk of bread or a light salad on the side.
• Let the flavors hang out overnight in the fridge. The next day it tastes even better, so it’s awesome for leftovers.
• Pop extra stew into an airtight container and chill in the fridge for up to three days. When you're ready for more, warm it gently on the stove or zap it in the microwave. If it's gotten thick, stir in a splash of broth.
• To save some for later, let it cool off first. Then move it to freezer-friendly containers and freeze up to three months. Thaw in the fridge overnight before you reheat and eat.

Tips from Well-Known Chefs

• Julia Child likes to toss in a little splash of brandy or cognac at the end to take the flavors up a notch.
• Ina Garten’s advice: make your beef stew a day ahead so flavors get even deeper and tastier overnight.

VARIATIONS

• If you need gluten-free, just swap out the regular flour for a gluten-free one.
• Kicking things up? Add a pinch of red pepper flakes or hot sauce to the broth for a little heat.
• For fewer carbs, you can use cauliflower or turnip chunks instead of potatoes.