Description
This hearty Beef Stew recipe is a comforting and satisfying dish perfect for chilly days. Tender beef, savory broth, and a variety of vegetables come together to create a flavorful and filling meal.
Ingredients
Scale
For the Beef:
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
For the Stew:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute more broth)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 large carrots, sliced
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
- 1 bay leaf
- 1 cup frozen peas (added at the end)
Instructions
- Prepare the Beef: Toss beef cubes with flour, salt, and pepper. Brown in a pot, then set aside.
- Cook the Aromatics: Saute onion and garlic until softened. Stir in tomato paste.
- Add Liquids and Seasonings: Pour in broth and wine, add Worcestershire sauce, thyme, rosemary, and bay leaf.
- Simmer the Stew: Return beef to the pot, add carrots, potatoes, and celery. Simmer covered for 2 hours.
- Finish the Stew: Remove bay leaf, add frozen peas, and cook for an additional 5 minutes. Adjust seasoning and serve.
Notes
- For a thicker stew, remove the lid during the last 20 minutes of cooking to allow it to reduce.
- You can also use a slow cooker—cook on low for 8 hours or high for 4 hours after browning the beef.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 5g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg
