Classic Beef Stew Recipe
In this article, we'll explore the rich history of beef stew and provide you with a step-by-step guide to preparing this delectable meal in your oven.
Equipment
- Dutch oven or a heavy oven-safe pot with a lid
- Wooden spoon
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 2 pounds of beef (cubed)
- 3 tablespoons of vegetable oil
- 2 onions (chopped)
- 3 cloves of garlic (minced)
- 4 carrots (sliced)
- 4 potatoes (cubed)
- 2 cups of beef broth
- 1 cup of red wine (optional)
- 1 can of diced tomatoes
- 1 teaspoon of thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Start by marinating the cubed beef in a mixture of red wine (if using), garlic, thyme, salt, and pepper. Let it marinate for at least 30 minutes to enhance the flavors.
- In your Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Add the marinated beef and brown it on all sides. This step enhances the flavor of the stew.
- Add the chopped onions and cook until they become translucent.
- Stir in the carrots, potatoes, and diced tomatoes. Mix well.
- Pour in the beef broth, add the bay leaves, and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for 2.5 to 3 hours, or until the meat becomes tender and the flavors meld together.
- Season with additional salt and pepper to taste.