3. **Add tomato paste and deglaze:**
Stir in the tomato paste and cook for 1 minute. Add red wine (if using) and scrape up any browned bits from the bottom of the pot.
4. **Simmer the stew:**
Return the beef to the pot. Add beef broth, potatoes, herbs, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is fork-tender.
5. **Thicken (optional):**
For a thicker stew, mix flour or cornstarch with a little cold water and stir it into the stew during the last 15 minutes of cooking.
6. **Finish and serve:**
Remove bay leaves. Taste and adjust seasoning. Garnish with chopped parsley and serve hot with crusty bread or over rice.
—
### **Tips for the Best Beef Stew**
* **Use chuck roast** — it’s well-marbled and becomes tender after simmering.
* **Don’t rush the simmer** — low and slow gives the best texture and flavor.
* **Make it ahead** — stew tastes even better the next day as flavors develop.
* **Add peas or green beans** in the last 10 minutes for extra color and nutrition.
—
### **Final Thoughts**
This **classic beef stew** is more than a meal — it’s a warm hug in a bowl. With tender meat, nourishing veggies, and a rich broth, it’s the kind of recipe that feels like home. Ideal for cold nights, cozy weekends, or whenever you need a little extra comfort, this stew will never let you down.
So grab your favorite pot, gather your ingredients, and let the aroma of homemade goodness fill your kitchen. Your family (and your taste buds) will thank you.
—
Would you like an Instant Pot or slow cooker version of this beef stew? I’d be happy to provide that too!
ADVERTISEMENT
