Beef stew is a classic comfort dish—slow-cooked beef, tender vegetables, and a rich, savory broth that gets better the longer it simmers. It’s simple but deeply flavorful when done right.
🥘 Classic Beef Stew
🛒 Ingredients
- 700g–1kg beef chuck (cut into cubes)
- 2–3 tbsp oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 3–4 carrots (chunked)
- 3–4 potatoes (chunked)
- 2 tbsp tomato paste
- 4 cups beef broth (or stock)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp paprika (optional)
- 1 tsp dried thyme (or mixed herbs)
- 2 bay leaves
- 1–2 tbsp flour (optional, for thickening)
👩🍳 Instructions
1. Brown the beef
Heat oil in a large pot. Add beef cubes in batches and sear until browned on all sides. Remove and set aside.
2. Cook aromatics
In the same pot, sauté onion until soft. Add garlic and cook for 1 minute.
3. Build flavor base
Stir in tomato paste, paprika, thyme, salt, and pepper. Cook for 1–2 minutes to deepen flavor.
4. Add liquid
Return beef to the pot. Pour in beef broth and add bay leaves. Bring to a gentle boil.
5. Slow simmer
Reduce heat, cover, and simmer for 1.5–2 hours until beef becomes tender.
6. Add vegetables
Add carrots and potatoes. Simmer another 30–40 minutes until vegetables are soft.
7. Thicken (optional)
If you want a thicker stew, mix flour with a little water and stir it in, then simmer until thickened.
🍽️ Serving Ideas
- Serve with crusty bread or rice
- Top with fresh parsley for brightness
- Add a splash of lemon or vinegar to lift flavor
🔥 Tips for best stew
- Use beef chuck or brisket—these get tender with slow cooking
- Don’t rush it; low and slow gives the best texture
- Let it rest 10–15 minutes before serving for richer flavor
🌿 Variations
- Add peas or green beans for color
- Use red wine instead of part of the broth for deeper flavor
- Make it spicy with chili flakes or black pepper boost
If you want, I can give you a pressure cooker/Instant Pot version or a Pakistani-style beef stew (yakhni-style).
