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When winter’s biting and you need a hug in a bowl, there’s nothing better than a bubbling pot packed with slow-cooked beef and veggies. The air fills up with cozy scent, making me think of cold nights with everyone squeezed around the table just soaking it all in together.
The first time I made this, I couldn’t believe how fast everything came together. We skipped plates and just scooped it straight from the pot because nobody could wait another second.
Hearty Ingredient List
- Fresh parsley: Chop up a handful at the end for a burst of fresh color
- Bay leaves: Toss a couple in while simmering, just don’t forget to fish them out
- Dried thyme and dried rosemary: You’ll get big herby aroma and taste from these
- Frozen peas: Drop them in right at the end for just a pop of sweetness and green
- Celery stalks: Slice and add for gentle savory flavor
- Potatoes: Use Yukon Gold or russets, cut chunky so they hold up
- Carrots: Look for firm, bright ones for a sweet bite and color
- Worcestershire sauce: A splash boosts the savory vibe
- Tomato paste: Adds rich depth and deep color
- Dry red wine: If you’re into it, pour some in for extra layer of taste. Skip or switch for more broth or balsamic if you prefer
- Beef broth: Use low-sodium so you can salt things up your way
- Garlic cloves: Fresh is best for big flavor
- Large onion: Yellow ones bring natural sweetness and roundness
- Salt and black pepper: Don’t skimp on these for full-on taste
- All-purpose flour: Gives the sauce body and thickens everything up
- Olive oil: Go for extra virgin if you can for added smoothness
- Beef chuck or stewing beef: Well-marbled is the way to get melt-in-your-mouth bites
Mouthwatering Step Guide
- Dive into Serving
- Spoon everything into warm bowls, pile on the chopped parsley, and grab a crusty slice of bread or heap it over mashed potatoes if you want the coziest dinner
- Pop in the Veggies
- Throw in potatoes, celery, and carrots. Give it a good mix, cover, and let everything cook another 30 minutes or until the veggies are fork-tender
- Get Ready to Finish Up
- Toss in the frozen peas for the last few minutes so they stay poppy and green. Fished out the bay leaves? Great. Taste for salt and pepper one last time
- Start with Beef Prep
- Pat your beef totally dry—this is key for browning. Toss it together with flour, plenty of salt, and pepper until every chunk’s got a coat. This step locks in juicy flavor and makes the broth silky
- Move to Browning
- Pour some olive oil into a big heavy pot, crank it to medium-high. Brown beef in batches so it can really crisp up—don’t stuff the pot. Pull out each batch as it’s done
- Aromatics Time
- Turn it down to medium. Add onion and garlic, cooking right in all those browned tasty bits. Stir for a few minutes until onions go soft and smell amazing
- Deglazing Magic
- Stir in a squeeze of tomato paste and cook another minute. Pour in the wine (or extra broth) and scrape up anything stuck to the bottom. Let it cook for a few more minutes till everything mingles
- Chunk Everything Together
- Put the beef and all the tasty juices back in. Add broth, Worcestershire, herbs, and bay leaves. Bring up to a gently bubbly boil, then cover and drop heat low. Let it quietly simmer at least 90 minutes for ultra-tender beef and deep flavors
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I can’t get over how the red wine makes everything taste so savory and big. No wine on hand? Bump up the broth with a drizzle of balsamic for that same cozy depth. I'll always think of my dad sneaking extra spoonfuls while it simmered along—the happiest kitchen memory.
Leftover Storage Tips
Let the extra stew cool down on its own, then stash in airtight containers. Keep in the fridge up to three days. For long hauls, freeze it in portions for three months and reheat slowly on the stove with a splash of broth if it gets too thick
Swap-Out Ideas
Switch out beef for lamb or even mushrooms to make it vegetarian. No fresh herbs? Reach for Italian seasoning to keep things simple. Pearl onions are a sweet swap for chopped onions. If red wine’s not happening, just add extra broth or even a little balsamic
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Tasty Ways to Serve
Ladle it up steaming hot with crusty bread or a thick slice of sourdough on the side. Want max comfort? Pour it right over a pile of mash or buttery noodles. It’s also awesome with simple sautéed greens like kale or chard
Backstory & Tradition
Old-school beef stew shows up in both Irish and American kitchens. Budget-friendly cuts go low and slow until they’re tender. This dinner rose to comfort legend status because so many cooks made something hearty and filling from the basics they had
Recipe FAQs
- → What's the best beef cut for this dish?
Go for beef chuck or any thick, marbled stew cut. Long simmering breaks it down, so it gets nice and tender.
- → Do I have to use red wine?
Nope, just swap it for some extra beef broth or even a splash of balsamic if you want that tang and depth.
- → How can I make the broth thicker?
Toss in a mashed potato or whisk up some cornstarch with cold water and pour it in near the finish.
- → What veggies could I swap in or add?
Feel free to toss in parsnips, mushrooms, or turnips. Just add with the rest of your vegetables and suit your taste.
- → What's the best way to keep leftovers?
Keep them in the fridge for three days or pop in the freezer (airtight is best!) for three months. Gently warm it up to serve.