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Beef Stew with Rich Gravy


Beef Stew with Rich Gravy




– 2 pounds beef chuck, cut into 1-inch cubes
– 1 large onion, diced
– 3 cloves garlic, minced
– 4 cups beef broth
– 1 cup red wine (optional, can be replaced with more beef broth)
– 2 tablespoons tomato paste
– 1/4 cup flour
– 2 tablespoons olive oil
– 2 tablespoons butter
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)



1. **Prepare the Beef:**
– Season the beef cubes with salt and pepper.
– In a large pot or Dutch oven, heat the olive oil over medium-high heat.
– Add the beef cubes and brown them on all sides. This should take about 5-7 minutes.
– Remove the beef from the pot and set aside.

2. **Cook the Vegetables:**
– In the same pot, add the butter.
– Sauté the diced onion until it becomes translucent.
– Add the garlic and cook for another minute, until fragrant.

3. **Make the Gravy:**
– Sprinkle the flour over the onions and garlic, stirring to coat.
– Slowly pour in the beef broth and red wine (if using), stirring constantly to avoid lumps.
– Add the tomato paste, dried thyme, dried rosemary, bay leaf, salt, and pepper.
– Bring the mixture to a simmer.

4. **Simmer the Stew:**
– Return the browned beef cubes to the pot.
– Reduce the heat to low and let the stew simmer for about 2 hours, or until the beef is tender and the gravy has thickened. Stir occasionally.

5. **Serve:**
– Remove the bay leaf before serving.
– Garnish with freshly chopped parsley.
– Serve the beef stew hot, over mashed potatoes, rice, or with crusty bread.


Enjoy your hearty beef stew! If you have any specific preferences or dietary needs, feel free to let me know, and I can adjust the recipe accordingly.

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