Very few dishes can warm the soul like a hearty beef stew. This 6-hour beef stew recipe is a game-changer, offering deep flavors and tender meat that falls apart with a fork. Perfect for those chilly evenings or when you need a comforting meal.
Why This Recipe Works
- The slow cooking process breaks down the beef fibers, resulting in melt-in-your-mouth tenderness.
- Layering flavors with a mix of vegetables and herbs ensures a rich and complex taste profile.
- Using a combination of broth and red wine adds depth and richness to the stew.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Measuring cups and spoons
- Chef’s knife
- Cutting board
Instructions
Step 1: Brown the Beef
Heat the olive oil in your Dutch oven over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Brown each side for about 3 minutes, then remove and set aside. This step is crucial for developing flavor.
Step 2: Sauté the Vegetables
In the same pot, add the onion, carrots, and celery. Cook for about 5 minutes until they start to soften. Add the garlic and cook for another minute until fragrant. This builds the base flavor of your stew.
Step 3: Deglaze the Pot
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2 minutes to reduce slightly. This step adds a rich depth to the stew.
Step 4: Combine and Simmer
Return the beef to the pot. Add the beef broth, tomato paste, thyme, and rosemary. Stir well to combine. Bring to a boil, then reduce the heat to low. Cover and let it simmer for 6 hours, stirring occasionally.
Step 5: Season and Serve
After 6 hours, check the stew for seasoning. Add salt and pepper to taste. The beef should be incredibly tender, and the vegetables soft. Serve hot with crusty bread or over mashed potatoes.
Tips and Tricks
For an even richer flavor, you can marinate the beef overnight in the red wine with a bit of garlic and herbs. If you’re short on time, a pressure cooker can reduce the cooking time to about 1 hour, though the flavors won’t be as developed. Always taste and adjust the seasoning at the end of cooking, as flavors concentrate over time.
Recipe Variations
- Add mushrooms for an earthy flavor and extra umami.
- Swap half of the beef broth for dark beer for a different depth of flavor.
- Include potatoes in the stew for a more filling meal.
- Use lamb instead of beef for a twist on the classic.
- Add a splash of balsamic vinegar at the end for a touch of acidity.
Frequently Asked Questions
Can I make this stew in a slow cooker? Absolutely! Follow the steps until combining everything in the pot, then transfer to a slow cooker and cook on low for 8 hours.
What can I use instead of red wine? You can substitute with additional beef broth or a non-alcoholic red wine. The flavor will be slightly different but still delicious.
How can I thicken the stew? If you prefer a thicker stew, mix 1 tbsp of cornstarch with 2 tbsp of cold water and stir it into the stew during the last 30 minutes of cooking.
Summary
This 6-hour beef stew is the epitome of comfort food, with tender beef, rich flavors, and hearty vegetables. Perfect for a cozy dinner, it’s sure to become a family favorite.