A hearty and comforting beef stew perfect for freezing and enjoying later. Tender beef chunks simmered with vegetables in a rich, savory broth make this stew an ideal make-ahead meal.
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
1 cup red wine
3 large carrots, peeled and sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
2 stalks celery, sliced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt, to taste
Black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons cold water
Fresh parsley, chopped (for garnish)
Pat the beef cubes dry with paper towels and season with salt and black pepper.
Heat vegetable oil in a large heavy-bottomed pot over medium-high heat.
Add the beef cubes in batches, browning them on all sides, about 5 minutes per batch. Remove browned beef and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 2 minutes.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
Return the browned beef to the pot and add the beef broth, dried thyme, dried rosemary, and bay leaves.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes.
After 1 hour and 30 minutes, add the sliced carrots, potatoes, and celery to the pot.
Continue to simmer, covered, for another 1 hour or until the beef and vegetables are tender.
In a small bowl, whisk together the all-purpose flour and cold water until smooth.
Stir the flour mixture into the stew and cook uncovered for 10 minutes to thicken the broth.
Remove the bay leaves and adjust seasoning with salt and black pepper as needed.
Garnish with chopped fresh parsley before serving.