Description
A comforting and hearty Summer Beef Stew featuring tender chunks of beef simmered with fresh summer vegetables and aromatic herbs, perfect for a satisfying meal during warmer months.
Ingredients
Scale
Beef and Broth
- 2 pounds of beef chuck, cut into 1-inch cubes
- 2 cups of beef broth
- 1 cup of red wine
- 1 tablespoon of tomato paste
Vegetables
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 4 carrots, sliced
- 3 stalks of celery, chopped
- 2 large tomatoes, diced
- 2 zucchinis, sliced
- 1 cup of fresh green beans, trimmed and cut into 1-inch pieces
- 1 red bell pepper, chopped
Herbs and Seasonings
- 3 tablespoons of olive oil
- 1 teaspoon of thyme
- 1 teaspoon of rosemary
- 2 bay leaves
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Browning the Beef: Begin by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Add the beef cubes in batches, browning them on all sides to develop flavor. Remove the beef and set aside.
- Sautéing Aromatics: In the same pot, add the remaining 2 tablespoons of olive oil. Sauté the chopped onion and minced garlic until they are soft and fragrant, about 3-5 minutes.
- Cooking Base Vegetables: Add the sliced carrots and chopped celery to the pot, and cook for an additional 5 minutes, stirring occasionally to combine flavors.
- Adding Liquids and Tomato Paste: Stir in the diced tomatoes, beef broth, red wine, and tomato paste, mixing well to integrate the ingredients.
- Simmering with Herbs: Return the browned beef cubes to the pot. Add the thyme, rosemary, bay leaves, salt, and pepper. Bring the stew to a simmer.
- Slow Cooking the Beef: Cover the pot and cook the stew on low heat for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
- Add Summer Vegetables: Add the sliced zucchinis, trimmed green beans, and chopped red bell pepper to the stew. Continue cooking for another 20 minutes until the vegetables are cooked through but still retain some texture.
- Finishing Touches: Remove the bay leaves before serving. Garnish the stew with freshly chopped parsley for a burst of color and freshness.
Notes
- For best flavor, brown the beef in batches to avoid crowding the pot.
- If you prefer a thicker stew, you can mash some of the cooked vegetables or add a cornstarch slurry during the last few minutes of cooking.
- Red wine can be omitted or replaced with an equal amount of extra beef broth for a milder taste or non-alcoholic version.
- This stew tastes even better the next day as the flavors continue to meld.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
