How To Make Beef Stew

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Ingredients

• Beef (1 kg, stew cut)
• Onion (1 large, chopped)
• Garlic (3 cloves, minced)
• Carrots (3 medium, sliced)
• Potatoes (3 medium, cut into large chunks)
• Celery (2 stalks, sliced)
• Tomato (2 medium, chopped)
• Beef broth (4 cups)
• Red wine (1 cup, optional)
• Flour or cornstarch (2 tablespoons)
• Olive oil or butter (2 tablespoons)
• Bay leaves (2 leaves)
• Fresh or dried thyme (1 teaspoon dried or a few fresh sprigs)
• Salt and pepper
• Fresh parsley (optional)

Instructions

1. Cut the beef into medium-sized pieces, ensuring they are uniform for even cooking.
2. Chop the onion into small pieces.
3. Peel and finely chop the garlic cloves.
4. Wash and cut the carrots into thick slices.
5. Peel and cut the potatoes into large chunks to maintain their shape during cooking.
6. Wash the celery and slice it thinly.
7. Chop the tomatoes or use puree if you prefer a thicker sauce.
8. In a large pot, heat olive oil or butter (2 tablespoons) over medium-high heat. Add the beef and brown it on all sides. This process helps seal in the juices and adds a deeper flavor to the stew. Once browned, remove the meat and set it aside.
9. In the same pot, add a bit more oil if necessary and sauté the onion and garlic until golden and fragrant. If using it, add the chopped tomato or tomato puree and cook for a few minutes until it blends well with the sofrito.
10. Add the carrots, celery, and potatoes to the pot. Stir well so they mix with the sofrito and absorb its flavors.
11. Return the browned beef to the pot along with the vegetables. Pour in the beef broth (4 cups) over all ingredients to cover them completely. For deeper flavor, you can also add red wine (1 cup, optional).
12. Add bay leaves (2 leaves) and fresh or dried thyme (1 teaspoon dried or a few fresh sprigs) to infuse aroma into the stew.
13. Season with salt and pepper to taste.
14. Bring everything to a boil over high heat. Once it starts boiling, reduce heat to low, cover, and let it simmer slowly for about 2 hours. The slow cooking will allow all flavors to blend well, and the meat will become tender.
15. If you prefer a thicker sauce, dissolve 2 tablespoons of flour or cornstarch in a little cold water and add it to the stew during the last 15 minutes of cooking. Stir well to avoid lumps.
16. Taste the stew before serving to adjust seasoning if necessary. If desired, garnish with some chopped fresh parsley for a fresh final touch.

Recipe Notes

The article discusses the best cuts of meat for stew (Osso Buco, Chuck, Shoulder, Brisket, Shank), the importance of making a sofrito, tips for tenderizing the beef (searing, slow cooking, pressure cooking, cornstarch marinade, adding vegetables at the right time, letting it rest), and how to thicken the sauce. It also provides ideas for using leftover stew.

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