Beef stew is a classic comfort dish that is perfect for chilly nights. It’s hearty, comforting, and rich in flavor. Although it’s a simple dish, it can be challenging to achieve the perfect blend of flavors and texture. In this article, we will teach you how to make the best beef stew on the stovetop – simple, easy, and delicious.

Ingredients:

– 2 pounds of beef chuck, cut into 1-2 inch cubes
– 2 tablespoons of olive oil
– 1 large onion, diced
– 4 garlic cloves, minced
– 4 cups of beef broth
– 1 cup of red wine
– 4 carrots, peeled and cut into ½ inch coins
– 4 stalks of celery, cut into ½ inch pieces
– 3 potatoes, peeled and cut into 1-inch pieces
– 2 bay leaves
– 1 teaspoon of dried thyme
– Salt and pepper to taste

Instructions:

1. Heat a large pot over medium-high heat. Add the olive oil and let it heat for a few seconds.
2. Add the beef and season with salt and pepper. Sear the beef until browned on all sides, about 5-7 minutes in total.
3. Remove the beef from the pot and set aside.
4. Add the onion to the pot and sauté for 2-3 minutes until it is translucent.
5. Add the garlic and sauté for one minute more.
6. Add the beef broth, red wine, bay leaves, thyme, and browned beef to the pot.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour.
8. After an hour, add the carrots, celery, and potatoes to the pot.
9. Let the stew simmer for 40-45 minutes until the vegetables are tender and the beef is cooked through.
10. Remove the bay leaves and season with salt and pepper to taste.
11. Serve hot, garnished with fresh parsley if desired.

Summary:

– Heat a large pot and add olive oil, then sear the beef until browned on all sides.
– Sauté the onion and garlic, add beef broth, red wine, bay leaves, thyme, and beef to the pot.
– Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour.
– After an hour, add the carrots, celery, and potatoes to the pot and let it simmer for 40-45 minutes.
– Remove the bay leaves and season with salt and pepper to taste. Serve hot with fresh parsley.