Serve Hot: Pair with warm crusty bread, buttered rice, or mashed potatoes for a full comfort meal.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Freezing: Freeze cooled stew for up to 2 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
Variations
Extra Rich Flavor: Add a splash of red wine to the broth during simmering.
Herb Twist: Swap thyme for rosemary or a mix of Italian herbs for a different aroma.
Vegetable Boost: Add parsnips, turnips, or celery for extra depth and nutrition.
FAQ
Q: Can I use a slow cooker instead of stovetop?
Yes! Brown the beef and onions first, then transfer everything to a slow cooker. Cook on LOW for 6–8 hours.
Q: Can I make this stew ahead of time?
Absolutely. Stews often taste even better the next day as flavors deepen. Reheat on the stove over low heat.
Q: Can I use other cuts of beef?
Chuck is ideal for tenderness, but brisket or short ribs can also be used with slightly longer cooking times.
