Perfect choice! 🍲 Here’s a classic beef stew recipe inspired by the dish in your photo — rich, hearty, and full of flavor.
🥘 Classic Beef Stew with Potatoes, Carrots & Mushrooms
Ingredients (Serves 6)
- 2 lbs (900 g) beef chuck, cut into 1 ½ inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 1 lb baby potatoes, halved
- 8 oz mushrooms, sliced
- 3 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine (optional, for richer flavor – can sub with more broth)
- 2 tbsp flour (for thickening)
- 2 bay leaves
- 1 tsp dried thyme (or 2–3 sprigs fresh thyme)
- 1 tsp dried rosemary
- 2 tbsp fresh parsley, chopped (for garnish)
- Salt and black pepper to taste
Instructions
- Brown the Beef
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Season beef with salt and pepper, then brown in batches until golden on all sides (about 5–6 minutes). Remove and set aside.
- Sauté Vegetables
- In the same pot, add onion, carrots, and garlic. Cook for 3–4 minutes until softened.
- Stir in mushrooms and cook another 3 minutes.
- Build the Base
- Add tomato paste and stir for 1 minute. Sprinkle flour over vegetables and mix well.
- Slowly pour in red wine (if using), scraping the bottom of the pot to deglaze.
- Simmer the Stew
- Return beef to the pot. Add potatoes, beef broth, bay leaves, thyme, and rosemary.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 ½ to 2 hours, stirring occasionally, until beef is tender and broth has thickened.
- Finish & Serve
- Taste and adjust seasoning with salt and pepper.
- Remove bay leaves. Garnish with fresh parsley.
- Serve hot with crusty bread or over rice.
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: ~2 hrs 20 minutes