Serve with crusty bread or mashed potatoes for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze in portions for up to 3 months; thaw in the fridge before reheating.
Variations
Herb-Infused: Add rosemary, thyme, or bay leaves while simmering.
Wine-Enhanced: Replace some broth with red wine for a deeper flavor.
Slow Cooker Version: Brown the meat, then transfer everything to a slow cooker. Cook on low for 6–8 hours.
FAQ
Q: Can I use stew beef from the freezer?
A: Yes, just thaw it completely before coating with flour and browning.
Q: How can I thicken the stew?
A: Mix 1–2 tablespoons of flour or cornstarch with cold water and stir it in during the last 10 minutes of cooking.
Q: Can I make this stew spicy?
A: Absolutely! Add a pinch of cayenne pepper or paprika to the seasoning mix for a subtle heat.
If you want, I can also expand this recipe with full vegetables, herbs, and step-by-step photos descriptions to make it a rich, “restaurant-style” beef stew article that feels even more indulgent.
