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
ENJOY ❣️