Beef Stew Recipe
To create the tastiest beef stew, start with well-marbled chuck roast, cut into bite-sized cubes. Sear the beef in batches until browned, which locks in flavor.
Remove and set aside. In the same pot, sauté chopped onions, garlic, and carrots until softened. Add tomato paste for richness and a splash of red wine to deglaze the pan, scraping up the flavorful bits.
Return the beef to the pot and add beef broth, bay leaves, fresh thyme, and a dash of Worcestershire sauce. Simmer low and slow for 2 hours until the meat is fork-tender. Add cubed potatoes and simmer another 30 minutes.
For a thicker stew, mash a few potatoes or add a cornstarch slurry. Finish with chopped parsley and a squeeze of lemon juice for brightness. Serve hot with crusty bread. The key is patience—slow cooking brings deep, comforting flavor to this classic dish.
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