Description
Traditional Beef Stew is a warm and comforting dish, perfect for cold nights or cozy gatherings. It features fork-tender beef and a medley of classic vegetables.
Ingredients
Scale
- 2 1/2 lbs beef chuck, cut into 1.5-inch cubes
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil, divided
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup red wine (optional)
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 4 medium carrots, peeled and chopped
- 3 medium potatoes, peeled and cubed
- 1 cup frozen peas
- Fresh thyme (optional, for garnish)
Instructions
- Pat beef dry with paper towels, season with salt and pepper, and dredge in flour.
- Heat 1 1/2 tablespoons oil in a Dutch oven. Brown half the beef, remove, and repeat with the rest.
- Add remaining oil and sauté onions until soft. Add garlic and tomato paste, cook for 1-2 minutes.
- Deglaze with wine, scraping brown bits. Add beef back with broth, Worcestershire, herbs, bay leaves, salt, and pepper.
- Bring to a boil, reduce heat, and simmer partially covered for 1 1/2 hours.
- Add carrots and potatoes. Simmer uncovered for another 30-40 minutes.
- Stir in peas and cook 5-10 minutes more. Discard bay leaves and adjust seasoning.
- Serve hot with crusty bread or mashed potatoes. Garnish with fresh thyme if desired.
Notes
- This stew is ideal for make-ahead meals.
- Store leftovers in the fridge for up to 3 days.
- Can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg