Classic Beef Stew

This soul-warming stew develops deep, complex flavors through proper browning and slow cooking.

Ingredients

• 1kg beef chuck, cut into 5cm cubes
• 3 tbsp vegetable oil
• 2 onions, diced
• 4 carrots, cut into chunks
• 4 celery stalks, chopped
• 450g potatoes, cubed
• 3 tbsp tomato paste
• 60ml red wine
• 1L beef stock
• 2 bay leaves
• 2 tsp fresh thyme
• Salt and pepper to taste
• 3 tbsp flour for dusting

Method

Brown the meat

1. Pat beef dry and season with salt and pepper.
2. Dust with flour, shaking off excess.
3. Brown in batches in hot oil until deep golden on all sides.
4. Remove and set aside.

Build the base

1. Sauté onions in same pot until softened.
2. Add tomato paste, cook 2 minutes.
3. Deglaze with wine, scraping up browned bits.
4. Return beef to pot with stock and herbs.

Slow cook

1. Bring to simmer, cover, and cook 1.5 hours.
2. Add carrots and celery, cook 30 minutes.
3. Add potatoes, cook until tender, 20-30 minutes.
4. Adjust seasoning and remove bay leaves.

Flavor development

The key is browning the meat well - this creates the foundation for rich, deep flavor throughout the stew.

Make-ahead tip

Stew tastes even better the next day as flavors meld. Reheat gently, adding stock if needed.

Perfect comfort food for cold days, served with crusty bread.