This Slow-Cooked Beef Stew Is So Tender, You Won't Even Need a Knife

It is often considered that comfort food is something that won’t take much of your time but will still be extremely delicious, prompting you to repeat the dish again and again. However, some of the best meals that surprise us with their tenderness actually require some effort, though it’s very unlikely you’ll regret wasting that time.

This might also be the case for the iconic beef stew that has been a family classic in the US and across the world. Once you try the juicy and tender meat, there won’t be a way back.

Ingredients: 1 kg of beef for stewing, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 2 tablespoons of vegetable oil, 300 g (2 cups) of diced onion, 450 g (2 cups) of diced celery, 240 g (2 cups) of diced carrots, 2 minced garlic cloves, 2 tablespoons of tomato paste, 1 cup (240 ml) of dry red wine, 2 cups (480 ml) of beef broth, 1 can (425 g) of diced tomatoes in their own juice, 1 teaspoon of dried rosemary, 1 teaspoon of dried thyme, 1 bay leaf.

Cut the beef into 3x3 cm cubes, and season generously with salt and pepper.

Heat vegetable oil in a deep skillet over medium heat. Brown the meat in several batches until it is golden brown on all sides. Move the meat to a plate.

Add the onion, celery, carrot, and garlic to the skillet and fry for 5 minutes, until the vegetables are softened. Add the tomato paste in the center of the skillet and cook for 1 minute. Stir the tomato paste into the vegetables and cook for another 5 minutes.

Pour in the wine and deglaze the pan, scraping up all the burnt bits from the bottom of the pan with a wooden spatula. Then pour in the beef broth, add the tomatoes, and stir. Add the rosemary, thyme, salt, pepper, and bay leaf. Put the meat back into the pan and make sure it’s completely covered with the braising sauce.

Bring to a boil, then cover, reduce the heat to low, and cook for 3 hours until the meat is very tender. Serve with mashed potatoes, pasta, or rice.