roast beef recipes

How to Make Classic Beef Stew: A Step-by-Step Guide

Beef stew, or *ragù alla bolognese* in its Italian roots, is a hearty dish perfect for cold days. Here’s a simplified guide to crafting a flavorful pot.

Ingredients: 500g beef chuck (cut into 2-inch cubes), 2 tbsp olive oil, 1 large onion (diced), 2 carrots (sliced), 2 celery stalks (chopped), 3 garlic cloves (minced), 400g canned tomatoes, 250ml red wine, 1L beef broth, 2 bay leaves, 1 tsp dried thyme, salt, and pepper. Optional: potatoes, mushrooms, or peas for extra texture.

Steps:

1. Sear the Beef: Heat olive oil in a large pot over medium-high heat. Brown the beef cubes in batches (2-3 minutes per batch) until golden. Set aside.

2. Sauté Aromatics: In the same pot, add onion, carrot, and celery. Cook until soft (5-7 minutes). Add garlic and cook for 1 minute until fragrant.

3. Deglaze and Simmer: Pour in red wine to deglaze the pot, scraping up browned bits. Add tomatoes, broth, bay leaves, thyme, salt, and pepper. Return beef to the pot.

4. Slow Cook: Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, or until beef is tender. Stir occasionally.

5. Add Veggies (Optional): If using potatoes or mushrooms, add them in the last 30 minutes. Adjust seasoning with salt and pepper.

Serve: Hot with crusty bread, mashed potatoes, or polenta. The stew tastes even better the next day as flavors meld! Enjoy this comforting, soul-warming meal.