Description
This hearty beef stew features tender beef, vibrant vegetables, and rich flavors, making it the perfect comfort food for chilly evenings. It’s a family favorite that warms the soul and is best enjoyed with crusty bread or fluffy mashed potatoes.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 2 cups beef broth
- 1 cup red wine (optional, but recommended)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon 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 Dutch oven or heavy pot, heat the olive oil over medium-high heat.
- Working in batches, add the beef cubes to the pot, making sure not to overcrowd them. Sear the beef on all sides until its nicely browned, about 4-5 minutes per side.
- Once browned, transfer the beef to a plate and set it aside. Repeat with the remaining beef cubes.
- In the same pot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Next, toss in the sliced carrots and diced potatoes. Stir everything together and let it cook for about 5 minutes.
- Return the browned beef to the pot, along with any juices that have accumulated on the plate.
- Stir in the tomato paste, making sure to coat the beef and vegetables evenly.
- Pour in the beef broth and red wine (if using).
- Add the Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Stir everything together 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 fluffy mashed potatoes.
Notes
- If you have any leftovers (which is rare because its so delicious!), let the stew cool completely before transferring it to an airtight container. 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.
- Prep Time: 20 minutes
- Cook Time: 120 minutes