🥘 THE ULTIMATE “SUNDAY COMFORT” SLOW-COOKED BEEF STEW
Melt-In-Your-Mouth Perfection That Will Make Your Whole House Smell Like Heaven!
Is there anything more nostalgic than a bubbling pot of rich, savory beef stew? 🤤 We’re talking about meat so tender it falls apart if you even look at it, a gravy so thick and glossy you’ll want to drink it, and vibrant veggies that have soaked up every ounce of flavor. This is the meal that brings everyone to the table. Let’s break the internet with this one! 🚀✨
🛒 THE ULTIMATE INGREDIENT HAUL
The Protein Power:
1.2 kg (2.6 lbs) Beef Chuck Roast, cut into large 1.5-inch cubes (Chuck is king for stew!)
3 tbsp All-Purpose Flour (for that perfect coating)
1 tsp Salt and 1 tsp Black Pepper
The Flavor Base:
3 tbsp Extra Virgin Olive Oil
2 tbsp Unsalted Butter
200g Pancetta or Thick-Cut Bacon, diced (the secret smoky weapon!)
1 large Yellow Onion, chunky diced
4 cloves Garlic, smashed and minced
2 tbsp Tomato Paste (for deep, umami richness)
The Liquid Gold:
500ml (2 cups) Dry Red Wine (Cabernet or Merlot work best)
750ml (3 cups) Beef Bone Broth (high quality makes a difference!)
2 tbsp Worcestershire Sauce
2 Bay Leaves
3 sprigs Fresh Thyme and 1 sprig Fresh Rosemary
The Garden Harvest:
500g Baby Potatoes, halved
4 large Carrots, cut into thick diagonal coins
2 stalks Celery, sliced
1 cup Frozen Peas (add these at the very end!)
👩🍳 THE MASTERCLASS PROCESS
1. The Golden Sear 🔥
First things first: Flavor is built in layers. Toss your beef cubes in a bowl with the flour, salt, and pepper until coated. Heat your large Dutch oven (like the red one in the photo!) over medium-high heat with the olive oil. Sear the beef in batches. Do not crowd the pan! You want a deep, dark brown crust on all sides. Remove the beef and set it aside.
2. The Aromatics & The “Fond” 🧅
In the same pot, drop in your diced pancetta. Let it crisp up and render its fat. Now, add the onions, carrots, and celery. Cook them down until the onions are translucent. Stir in the garlic and tomato paste, cooking for 2 minutes until the paste turns a deep brick red.
3. Deglazing the Magic 🍷
Pour in that red wine. Use a wooden spoon to scrape up all those brown bits (the “fond”) from the bottom of the pot. That is pure concentrated flavor! Let the wine reduce by half.
4. The Low & Slow Bath 🛁
Return the beef and any accumulated juices to the pot. Pour in the beef broth and Worcestershire sauce. Add the bay leaves, thyme, and rosemary. Bring it to a boil, then immediately turn the heat down to the lowest setting. Cover it with a tight lid.
5. The Waiting Game ⏳
Let it simmer gently for about 1.5 to 2 hours. Around the 1-hour mark, add in your potatoes. This timing ensures the potatoes are soft but don’t turn into mush.
6. The Final Flourish ✨
Once the meat is butter-tender, discard the herb sprigs and bay leaves. Stir in the frozen peas and let them cook for just 3 minutes to stay bright green. Taste your gravy—add a pinch more salt or pepper if needed.
🔥 WHY THIS RECIPE GOES VIRAL
The Visuals: That deep red pot and the glossy gravy are pure “food-porn” gold.
The Texture: No tough meat here. Just pure, melt-in-your-mouth bliss.
The Tradition: It’s a “Yes or No” classic that everyone has an opinion on!
