Description
This classic beef stew recipe features tender beef chuck simmered with hearty vegetables in a rich, flavorful broth. Perfect for a comforting meal on chilly days, this dish combines beef, carrots, potatoes, celery, and peas in a savory tomato and red wine-infused broth, garnished with fresh parsley.
Ingredients
Scale
Beef and Seasonings
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 3 tablespoons all-purpose flour
- Salt and black pepper to taste
- 2 tablespoons olive oil
Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 celery stalks, sliced
- 1 cup frozen peas (added at the end)
Broth and Flavorings
- 4 cups beef broth
- 1 cup red wine (optional; can substitute with more broth)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- Chopped fresh parsley (for garnish, optional)
Instructions
- Prepare the Beef: In a large bowl, toss the beef cubes with flour, salt, and black pepper until evenly coated to help develop a flavorful crust and thicken the stew.
- Brown the Beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, brown the beef on all sides, about 5–6 minutes per batch, ensuring a deep, rich flavor. Transfer browned beef to a plate and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 minute more to release their fragrances.
- Add Liquids and Seasonings: Return beef to the pot and add beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Bring the mixture to a boil.
- Simmer the Stew: Reduce heat to low, cover, and simmer for 1 hour to allow the beef to become tender and flavors to meld.
- Add Vegetables: Add carrots, potatoes, and celery to the pot. Continue simmering covered for another 45 minutes or until both vegetables and beef are fork-tender.
- Finish and Garnish: Stir in frozen peas and simmer for 5 additional minutes to warm through. Discard bay leaves, garnish with fresh parsley if desired, and serve warm.
Notes
- This stew can be made ahead and tastes even better the next day as flavors develop.
- Serve with crusty bread or over mashed potatoes for a heartier meal.
- You can prepare the stew in a slow cooker by browning the beef first, then cooking on low for 7–8 hours.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
