Classic Comforting Beef Stew

This slow-simmered beef stew is a timeless family favorite. Rich, hearty, and packed with tender vegetables, it’s the perfect comfort food for cold days or cozy Sunday dinners. Simple ingredients, deep flavor, and satisfying every time.

Ingredients

• 3 lb (1.5 kg) stewing beef, cut into 1½-inch cubes

• Salt and pepper, to taste

• Vegetable oil

• 1 large onion, peeled and halved

• 4 garlic cloves, peeled and crushed

• 3 tbsp tomato paste

• ¼ cup all-purpose flour

• ½ cup red wine

• 2 cups beef or chicken broth

• 2 cups water

• 2 fresh thyme sprigs

• 2 bay leaves

• 4 large carrots, peeled and cut into 1-inch pieces

• 1½ lb yellow baby potatoes

• 1 lb cipollini or pearl onions, peeled

• Chopped parsley, to taste

Directions

1. Season the beef generously with salt and pepper.

2. In a large pot over medium heat, brown the beef in oil on all sides, working in batches. Set aside.

3. In the same pot, add the onion and garlic. Cover and cook on low heat for 4–5 minutes, until softened.

4. Stir in the tomato paste and cook for 2 minutes.

5. Return the beef to the pot, sprinkle with flour, and stir well.

6. Add the wine, broth, water, thyme, and bay leaves. Bring to a boil, then cover.

7. Simmer gently for 90 minutes on the stovetop or in the oven at 325°F (165°C). Remove the onion halves.

8. Add the carrots, potatoes, and pearl onions. Cook for another 60 minutes, until the meat is tender.

9. Serve hot, garnished with chopped parsley.