Before you start cooking, chop all your vegetables into even pieces for consistent cooking. Trim and cube your beef into bite-sized chunks.
Heat olive oil in a heavy-bottomed pot or Dutch oven. Toss the beef in the flour mixture, then sear it on high heat until it develops a golden-brown crust. This step enhances the flavor of the broth.
Remove the seared beef and sauté the onions, carrots, and celery in the same pot. Add tomato paste and cook for 1-2 minutes until fragrant. This helps caramelize the paste, deepening its flavor.
Return the beef to the pot, then pour in beef broth and red wine. Scrape the bottom of the pot to deglaze and capture all those delicious browned bits. Add potatoes, rosemary, and bay leaves. Cover the pot and let it simmer on low heat for 1.5 to 2 hours.
Mix equal parts cornstarch and water to create a slurry. Slowly stir it into the bubbling stew, adjusting the consistency to your liking.
Add the peas in the last 10 minutes of cooking to prevent overcooking. Taste the stew and adjust seasoning with salt and pepper as needed.
Beef stew is a complete meal on its own, but you can elevate the experience with sides:
Beef stew tastes even better the next day! Here’s how to store and reheat it:
Beef stew is more than just a recipe; it’s a culinary tradition that brings people together. By following this guide, you’ll be able to create a hearty, flavorful stew that rivals even the best restaurants. Take your time, enjoy the process, and make this dish your own.
Ready to cook? Gather your ingredients, follow the steps, and experience the joy of a perfectly cooked beef stew!
