Here’s a rich and hearty beef stew that’s perfect for cozy dinners.
Ingredients (Serves 4–6)
- 2 lbs beef chuck, cut into 1-2 inch cubes
- Salt & black pepper
- 3 tbsp all-purpose flour
- 3 tbsp olive oil or vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can replace with more broth)
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme (or 2 tsp fresh)
- 2 bay leaves
- 4 carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 stalks celery, chopped
- 1 cup frozen peas (added at the end)
Instructions
1. Brown the Beef
- Pat beef dry and season with salt and pepper.
- Toss cubes in flour until lightly coated.
- Heat 2 tbsp oil in a large pot or Dutch oven over medium-high heat.
- Brown beef in batches (do not overcrowd), then remove and set aside.
2. Sauté Aromatics
- Add remaining 1 tbsp oil if needed.
- Cook onions and celery until softened (3–4 minutes).
- Add garlic and cook 30 seconds until fragrant.
3. Build the Stew
- Stir in tomato paste and cook 1–2 minutes.
- Deglaze with red wine (scraping up browned bits) or a bit of broth.
- Return beef to the pot.
- Add beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a simmer.
4. Simmer
- Cover and simmer gently for 1½–2 hours, until beef is tender.
5. Add Vegetables
- Add carrots, potatoes, and any other desired veggies.
- Simmer 30–40 minutes until vegetables are tender.
6. Finish
- Remove bay leaves.
- Stir in frozen peas and cook 5 minutes.
- Taste and adjust salt and pepper.
Serve hot with crusty bread or over mashed potatoes.
Optional Tips
- For extra richness, add a splash of soy sauce or red wine vinegar at the end.
- For thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir in during last 5 minutes.
- Herbs like rosemary or parsley can be added for extra depth.
If you want, I can also give a slow cooker version that makes it even easier and hands-off.
Do you want me to do that?
