Description
This classic beef stew is the ultimate comfort food. Tender beef, hearty vegetables, and a rich, flavorful broth come together to create a cozy, satisfying dish. Perfect for chilly days or any time you’re craving a wholesome, home-cooked meal.
Ingredients
Units
Scale
- 2 lbs beef chuck or stewing beef, cut into 1 1/2-inch cubes
- 2 tbsp olive oil
- 2 tbsp all-purpose flour (for dredging)
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 cups beef broth (low-sodium recommended)
- 1 cup dry red wine (optional, or substitute with more broth)
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 3 large carrots, peeled and cut into chunks
- 2 large potatoes, peeled and cut into chunks
- 2 celery stalks, sliced
- 1 cup frozen peas (optional, added at the end)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prepare the beef:
- Pat the beef cubes dry with paper towels. Toss them in a bowl with flour, salt, and pepper to coat.
- Brown the beef:
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Brown the beef in batches, turning to sear all sides. Remove the beef from the pot and set aside.
- Sauté the aromatics:
- Lower the heat to medium. Add the onion and garlic to the pot, sautéing for 2–3 minutes until fragrant and softened.
- Deglaze the pot:
- Stir in the tomato paste and cook for 1 minute. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.
- Build the stew:
- Return the beef to the pot. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a boil, then reduce to a simmer. Cover and cook on low heat for 1½ hours, stirring occasionally.
- Add the vegetables:
- Stir in the carrots, potatoes, and celery. Continue simmering, covered, for another 30–40 minutes, or until the beef and vegetables are tender.
- Finish the stew:
- If using, stir in the peas during the last 5 minutes of cooking. Remove the bay leaves and adjust seasoning with salt and pepper as needed.
- Serve:
- Garnish with fresh parsley and serve hot with crusty bread or over mashed potatoes.
Notes
- For a thicker stew, mash a few potato chunks into the broth or whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- If you don’t have red wine, replace it with an equal amount of broth or a splash of balsamic vinegar for depth.