How to make classic beef stew with potatoes, carrots, fresh rosemary, thyme & beef broth. It’s perfectly comforting for those cool winter days. Simple but delicious.
Check out the full printable recipe below. Let us know if you made it by tagging @MintPersonalChef
Chef Julie & The MINT Team 👩🏻🍳🌱
Classic Beef Stew
- 2 pounds Beef chuck, round or your preferred cut
- 3 each Carrots
- 1 each Onion
- 4-5 each Celery stalks
- 2 cups Baby carrots
- 5-6 each Garlic cloves minced
- 1 handful Fresh or dried rosemary, thyme, oregano
- 3-4 cups Beef broth
- 1/2 cup Red wine
- 1/2 cup Flour (AP or gluten-free)
- 3-4 T Olive oil
- Salt & pepper to taste
- Prepare the mise en place (aka chop the ingredients)
- Cut the beef into 1-2” cubes
- Chop the onion, celery and garlic
- Heat a large pan on medium high, add the oil
- Season the beef cubes with salt and pepper, then toss in the flour.
- Lightly shake off the excess flour before adding to the hot pan.
- Brown the meat until it's medium/dark brown but not black. Be sure not to overcrowd the pan. You can sear in batches if needed. Once the meat is browned on both sides, remove and set aside.
- Add 1-2 more Tablespoons of oil to the pot if needed and saute the onions and celery until lightly brown.
- Add the garlic and cook for 2 more minutes. (be careful not to burn)
- Season with salt and pepper
- Add the red wine, stock, herbs, carrots and beef to the pot and bring up to a boil. Add additional water to cover if needed. Then turn down to a simmer (on medium-low)
- Cover with the lid and cook for approximately 3 hours total
- The last hour, Cut the potatoes and add to the pot. Cook for another hour
- Voila your stew is ready to be savoured!