Next, I toss in the chopped onions, celery, and carrots, stirring them around until they soften up—about 5 minutes or so. The sweetness of the onions combined with the earthiness of the celery makes my mouth water already! I then add the minced garlic, cooking for another minute since I love that garlicky fragrance. After it’s all deliciously combined, I return the browned beef to the pot and mix everything together.
At this point, it’s time to pour in that glorious red wine, which deglazes the pot beautifully. I scrape up any tasty brown bits that have stuck to the bottom (trust me, this is where the real flavor lies), then I add the beef broth, tomato paste, thyme, and bay leaves. I season with salt and pepper, bringing everything to a gentle simmer.
Finally, I cover the pot and turn the heat down to low, letting it simmer for about two hours. The anticipation builds as I smell the amazing combo of flavors melding together. After the two hours, I add my diced potatoes, cooking for another 30-45 minutes until they’re perfectly tender. A rich, hearty beef stew is now waiting to be enjoyed!
Pro Tips for Best Results
I tested this recipe three ways: stovetop, slow cooker, and even in my Instant Pot. While all methods yield delicious results, I found that the stovetop version creates a more intense flavor thanks to the browning step.
Don’t skip the deglazing with red wine! It adds depth to your broth that you’ll miss if you simply use broth alone. I remember once forgetting this step and was disappointed in how flat the flavor felt.
Lastly, let your stew rest for a bit before serving. If you can, make it a day ahead and let it cool in the refrigerator overnight. The flavors really have a chance to deepen and mingle—trust me, it gets even better!
Common Mistakes to Avoid
One mistake I made early on was to rush the browning process. If you don’t brown the beef properly, you’ll miss out on the rich, caramelized flavors that really make the stew sing. Take your time with this—it’s worth it. (See the next page below to continue…)