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Hearty Beef Stew

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Ingredients

Warning0 allergens identified

Hearty Beef Stew

2 cups carrots(chopped)

4 stalks celery

2 onions

2 cloves garlic(optional)

2 bay leaves

3 sprig fresh herbs

1 tbsp olive oil

1 ⅓ pounds beef chuck (diced)

salt and pepper(to taste)

3 tablespoons tomato paste

1 tbsp all-purpose flour

2 ⅓ cups vegetable or beef broth

1 piece Parmesan rind(about 2-4 inches long)

1 can white beans(drained and rinsed)

1 tsp balsamic vinegar

Thoroughly wash or peel the carrots and celery and cut them into slices about 0.5 centimeters thick. Peel and finely dice the onions and garlic. Tie the herbs and bay leaves into a bundle with some kitchen twine.

Heat olive oil in a large pot, add the meat and season generously with salt and pepper. Brown over medium-high heat for about 3 to 4 minutes on all sides, until the meat cubes are lightly browned on the outside but still completely raw inside.

Remove the meat from the pot, set it aside briefly, and sauté the vegetables in the remaining fat over medium heat with a generous pinch of salt for 5 to 10 minutes, until they have developed a light roasted aroma and the onions are translucent. Add the tomato paste and flour and sauté, stirring constantly, for about 1 to 2 minutes.

While stirring, slowly deglaze the pot with the vegetable stock. Add the stock only a little at a time, stirring constantly so that the flour thickens the sauce slightly. Then return the meat to the pot, add the herb bundle and Parmesan rind, cover, and simmer gently over low heat for at least 1 1/2 hours, but preferably 2 hours, stirring occasionally.

Optionally, 20 minutes before serving, drain the beans, rinse thoroughly and add them to the stew.

Remove the herb bundle and the Parmesan rind before serving and season the beef stew with balsamic vinegar, and if necessary, some salt and pepper.

Nutrition

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Tips & Tricks (5)

Sear for Depth 🔥
Pat the beef chuck dry before searing in hot olive oil to develop a rich, caramelized crust that adds deep, complex flavor to the entire stew.
Parmesan Rind Magic ✨
Save your Parmesan rind specifically for this stew—it melts into the broth during the long simmer, adding umami richness without any grittiness while infusing savory depth.
Flour Coating Technique 🌾
Dust beef cubes lightly with flour before searing to create a silky, thickened broth naturally as the flour dissolves—no need for a separate roux.
Balsamic Vinegar Finishing Touch 🍷
Add a splash of balsamic vinegar in the final 5 minutes of cooking to brighten the stew and add subtle sweetness that balances the earthiness of slow-cooked beef and tomato paste.
Bean Addition Timing ⏱️
If using white beans, add them during the last 30 minutes of cooking so they warm through and absorb flavor without becoming mushy or falling apart.