Delicious Beef Stew Recipe
Food Preparation and Cooking · Video
About this work
A close-up, overhead shot showcases a hearty beef stew in a black bowl, garnished with fresh parsley. The stew is rich with tender chunks of beef, potatoes, carrots, and celery in a thick, dark gravy. A serving spoon lifts a portion of the stew, highlighting the succulent texture of the beef. Another shot displays a crusty bread roll with butter and two glasses of red wine, completing the comforting meal setting. The recipe preparation is demonstrated by browning seasoned beef in a hot pot, then adding chopped onions, carrots, celery, and garlic. Tomato paste, red wine, beef stock, Worcestersh
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This has been my go-to beef stew recipe for years. And I'm finally sharing it with you. Look how shredded that beef is. You want to start off with a really hot oil pan and add your beef chunks. I've coated mine in a bit of flour, salt and pepper. Once you've got a nice crust on the beef, you want to add your one onion, three carrots, and three stalks of celery. Make sure you're seasoning as you go. Once the veggies soften, I added in my garlic. And give that a mix. And then I added in four small potatoes. Give it a mix. And I should have added this after the beef was browned, but I'm adding in some tomato paste, about two tablespoons. And then it's up to you. I used about half a bottle of wine, but you could also use beer, or just beef stock. And then I used about 400ml of beef stock. Next, I added in a couple dashes of Worcestershire sauce. And then a sprig of rosemary and some thyme leaves. You can use dried if you want. After that simmered for two hours on low, I'm taking out the herbs and adding in two tablespoons of beef gravy granules. Give it one last mix and simmer for 30 minutes. And there you have it, my best ever beef stew. I always have this with a crusty bread roll and a nice glass of red wine. This is perfect to warm you up in the cold months.
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