Description
This hearty beef stew is a comforting one-pot meal filled with tender beef, vibrant vegetables, and rich flavors, perfect for chilly days. It’s easy to prepare and tastes even better the next day!
Ingredients
Scale
- 3 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 large carrots, sliced
- 4 large potatoes, diced
- 2 cups celery, chopped
- 1 cup red wine (optional, but recommended)
- 6 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons Worcestershire sauce
- 1 cup frozen peas (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Start by patting the beef cubes dry with paper towels.
- Season the beef generously with salt and pepper.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
- Working in batches, add the beef cubes to the pot and sear the beef on all sides until its nicely browned, about 4-5 minutes per batch. Remove the browned beef and set it aside on a plate.
- In the same pot, add the diced onion and cook for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and cook for an additional minute, just until fragrant.
- Toss in the sliced carrots, diced potatoes, and chopped celery. Stir everything together and let it cook for about 5 minutes.
- If youre using red wine, pour it into the pot now and scrape up any browned bits stuck to the bottom of the pot.
- Allow the wine to simmer for about 2-3 minutes.
- Return the browned beef to the pot along with any juices that have accumulated on the plate.
- Stir in the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Mix everything well to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 1.5 to 2 hours.
- After the stew has simmered, check the beef for tenderness. If its not quite there yet, let it simmer for an additional 30 minutes.
- If youre adding frozen peas, stir them in during the last 10 minutes of cooking.
- Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
- Ladle the beef stew into bowls and garnish with freshly chopped parsley.
- This stew pairs wonderfully with crusty bread or over a bed of rice or mashed potatoes.
Notes
- If you have leftovers, let the stew cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- To reheat, simply warm it on the stovetop over low heat, adding a splash of broth or water if its too thick. Stir occasionally until heated through.
- Prep Time: 20 minutes
- Cook Time: 120 minutes