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Herb Beef Stew: The Ultimate Comfort Food Recipe

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Hearty and flavorful herb beef stew with tender beef chuck, vegetables, and a rich broth. Perfect for a comforting meal on a cold day.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 oz cremini mushrooms, quartered
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups beef broth
  • 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 lb Yukon Gold potatoes, peeled and cubed
  • 1 cup frozen peas
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons all-purpose flour (optional, for thickening)

Instructions

  1. Prepare the Beef: Pat the beef chuck cubes dry with paper towels. Season generously with salt and freshly ground black pepper.
  2. Sear the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches, ensuring not to overcrowd the pot, until browned on all sides (2-3 minutes per side). Remove and set aside.
  3. Build the Flavor Base: Add chopped onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until softened and slightly caramelized (5-7 minutes).
  4. Add minced garlic and quartered mushrooms. Cook for another 2-3 minutes, until garlic is fragrant and mushrooms have released moisture and started to brown.
  5. Stir in dried thyme, dried rosemary, dried sage, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, until fragrant.
  6. Add tomato paste and cook for 1-2 minutes, stirring constantly.
  7. Bring it All Together: Pour in beef broth and red wine, scraping up any browned bits from the bottom of the pot.
  8. Return the seared beef to the pot. Add bay leaves. Bring to a simmer, then reduce heat to low, cover, and simmer gently for at least 2 hours, or until beef is very tender.
  9. Add cubed Yukon Gold potatoes. Continue to simmer, covered, for another 30 minutes, or until potatoes are tender.
  10. Thicken (Optional): If desired, create a slurry with all-purpose flour and cold water. Gradually whisk the slurry into the stew, stirring constantly, until thickened (5-10 minutes).
  11. Stir in frozen peas and cook for a few minutes, until heated through.
  12. Remove bay leaves.
  13. Taste and adjust seasoning with salt and pepper as needed.
  14. Serve: Ladle into bowls, garnish with chopped fresh parsley, and serve hot with crusty bread.

Notes

  • Beef chuck is the best cut for stew due to its marbling.
  • Searing the beef is essential for developing a rich flavor.
  • Use good quality beef broth.
  • Simmer low and slow for maximum flavor.
  • A splash of red wine vinegar or lemon juice at the end can brighten the flavors.
  • Stew is even better the next day.
  • Customize with other vegetables like parsnips, turnips, or sweet potatoes.
  • For a spicy kick, add cayenne pepper or chopped jalapeño.
  • Use a variety of mushrooms for a more intense mushroom flavor.
  • Substitute red wine with a dark beer for a richer flavor.
  • Adapt for slow cooker: Sear beef, then transfer to slow cooker with vegetables, herbs, broth, tomato paste, and bay leaves. Cook on low for 6-8 hours or high for 3-4 hours. Add potatoes and peas during the last hour.
  • Serve with crusty bread, mashed potatoes, polenta, or a side salad. Top with sour cream or Greek yogurt.

Find it online: https://anasrecipes.com/herb-beef-stew/