Ingredients:

For the Beef Stew:

• 2 lbs (900 g) beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1/4 cup all-purpose flour
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 3 large carrots, peeled and sliced
• 3 celery stalks, chopped
• 1 cup red wine (optional, or use additional beef broth)
• 4 cups beef broth (preferably homemade or low-sodium)
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 1 cup frozen peas
• 1 cup potatoes, peeled and diced (optional)
• 1 tbsp balsamic vinegar (optional, for added depth of flavor)
• 1 tbsp cornstarch (optional, for thickening)

 

 

preparation:

 

1. Prepare the Beef:

1. Season and Flour Beef: Season the beef cubes generously with salt and black pepper. Lightly dredge the beef in flour, shaking off the excess. This helps to thicken the stew later and gives a nice sear to the meat.
2. Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Working in batches, add the beef cubes and brown them on all sides, about 5-7 minutes per batch. Avoid overcrowding the pot. Remove the browned beef and set aside.

2. Saute Vegetables:

1. Cook Onions and Garlic: In the same pot, add a little more oil if needed. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Add Carrots and Celery: Stir in the carrots and celery and cook for another 5 minutes until they start to soften.

3. Deg laze and Build the Stew:

1. Deg laze the Pot: If using red wine, pour it into the pot and scrape up any browned bits from the bottom. Let it simmer for about 2 minutes to reduce slightly. If not using wine, skip this step and proceed with the next.
2. Add Tomato Paste and Liquids: Stir in the tomato paste and cook for 1-2 minutes. Add the beef broth, Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaves. Bring to a simmer.

4. Simmer the Stew:

1. Return Beef to Pot: Return the browned beef cubes to the pot along with any accumulated juices. Bring the mixture to a boil, then reduce the heat to low.
2. Simmer: Cover and let the stew simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally.

5. Add Final Touches:

1. Add Potatoes and Peas (Optional): If using potatoes, add them about 30 minutes before the stew is done cooking. Add the frozen peas about 5 minutes before serving.
2. Adjust Thickness: If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir it into the stew and cook for an additional 5 minutes until thickened.
3. Add Balsamic Vinegar (Optional): For added depth of flavor, stir in 1 tablespoon of balsamic vinegar just before serving.

6. Serve:

1. Garnish: Remove the bay leaves and discard. Garnish the stew with chopped fresh parsley.
2. Serve: Serve the beef stew hot, with crusty bread or over a bed of rice or noodles if desired.

Tips for the Best Beef Stew:

• Use Quality Beef: Choose well-marbled beef chuck for the best flavor and tenderness.
• Sear Meat Well: Browning the beef in batches ensures a good sear and prevents steaming.
• Simmer Slowly: A slow simmer allows the flavors to develop and the beef to become tender. Avoid rushing the cooking process.
• Adjust Seasoning: Taste the stew before serving and adjust the seasoning as needed.

This recipe for restaurant-style beef stew combines rich flavors, tender beef, and hearty vegetables for a comforting and satisfying dish. By following these steps, you’ll create a stew that’s both flavorful and reminiscent of your favorite restaurant’s version. Enjoy this classic comfort food at home!

 

 enjoy!