Angel's Old Fashioned Beef Stew
Hearty Homestyle Beef Stew with Potatoes, Carrots, and Herbs
Ingredients:
2 lbs beef chuck, cut into 1 ½-inch cubes
Salt and freshly ground black pepper, to taste
3 tablespoons all-purpose flour
3 tablespoons olive oil or vegetable oil
1 large yellow onion, chopped
3 garlic cloves, minced
3 tablespoons tomato paste
1 cup dry red wine (or additional beef broth)
4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
4 large carrots, peeled and cut into 1-inch pieces
3 large potatoes, peeled and cut into chunks
2 celery stalks, chopped
Fresh parsley, chopped (for garnish)
Directions:
Season beef with salt and pepper, then toss with flour to lightly coat.
Heat oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown beef on all sides. Transfer to a plate.
In the same pot, add onion and cook until softened, about 5 minutes. Stir in garlic and tomato paste, cook for 2 more minutes.
Pour in red wine and scrape up any browned bits. Let simmer 2–3 minutes.
Return beef to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce to low, cover, and simmer for 1½ hours.
Add carrots, potatoes, and celery. Cover and cook another 45 minutes or until vegetables and beef are tender.
Remove bay leaves. Adjust seasoning with salt and pepper.
Serve hot, garnished with chopped parsley.
Prep Time: 20 minutes | Cooking Time: 2 hours 15 minutes | Total Time: 2 hours 35 minutes
Kcal: Approximately 465 kcal per serving | Servings: 6 servings
#beefstew #homestylecooking #comfortfood #wintermeals #stewseason #oldfashionedrecipes #heartymeals #familydinner #slowcooking #classicbeefstew #dutchovenrecipes #rusticfood #soulfood #traditionalcooking #potatoandcarrot #slowcookbeef #stewedbeef #homecookedmeal #fallrecipes #cozyfood
Nothing says comfort like Angel's Old Fashioned Beef Stew — tender beef, rich broth, and hearty vegetables in every spoonful!
Angel's Old Fashioned Beef Stew
Hearty Homestyle Beef Stew with Potatoes, Carrots, and Herbs
Ingredients:
2 lbs beef chuck, cut into 1 ½-inch cubes
Salt and freshly ground black pepper, to taste
3 tablespoons all-purpose flour
3 tablespoons olive oil or vegetable oil
1 large yellow onion, chopped
3 garlic cloves, minced
3 tablespoons tomato paste
1 cup dry red wine (or additional beef broth)
4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
4 large carrots, peeled and cut into 1-inch pieces
3 large potatoes, peeled and cut into chunks
2 celery stalks, chopped
Fresh parsley, chopped (for garnish)
Directions:
Season beef with salt and pepper, then toss with flour to lightly coat.
Heat oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown beef on all sides. Transfer to a plate.
In the same pot, add onion and cook until softened, about 5 minutes. Stir in garlic and tomato paste, cook for 2 more minutes.
Pour in red wine and scrape up any browned bits. Let simmer 2–3 minutes.
Return beef to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce to low, cover, and simmer for 1½ hours.
Add carrots, potatoes, and celery. Cover and cook another 45 minutes or until vegetables and beef are tender.
Remove bay leaves. Adjust seasoning with salt and pepper.
Serve hot, garnished with chopped parsley.
Prep Time: 20 minutes | Cooking Time: 2 hours 15 minutes | Total Time: 2 hours 35 minutes
Kcal: Approximately 465 kcal per serving | Servings: 6 servings
#beefstew #homestylecooking #comfortfood #wintermeals #stewseason #oldfashionedrecipes #heartymeals #familydinner #slowcooking #classicbeefstew #dutchovenrecipes #rusticfood #soulfood #traditionalcooking #potatoandcarrot #slowcookbeef #stewedbeef #homecookedmeal #fallrecipes #cozyfood
Nothing says comfort like Angel's Old Fashioned Beef Stew — tender beef, rich broth, and hearty vegetables in every spoonful!
