Description
This classic beef stew recipe is a hearty and comforting dish perfect for a cozy dinner. Tender beef simmered with vegetables in a flavorful broth, this one-pot meal is sure to satisfy your cravings.
Ingredients
Scale
For the beef:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the stew:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine (optional; substitute with more broth if preferred)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 large carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 stalks celery, sliced
- 1 cup frozen peas
- 1 tablespoon chopped fresh parsley (optional for garnish)
Instructions
- Toss the beef cubes: Coat beef with flour, salt, and pepper.
- Brown the beef: Brown beef in batches in a Dutch oven. Remove from pot.
- Sauté onion and garlic: Cook onion and garlic until softened. Stir in tomato paste.
- Add broth and wine: Pour in broth and wine, scraping up browned bits. Return beef to pot, add thyme and bay leaves.
- Simmer: Cover and simmer for 1 hour. Add carrots, potatoes, and celery. Simmer for 45–60 minutes.
- Finish the stew: Stir in peas, cook for 5 minutes. Remove bay leaves, garnish with parsley, and serve hot.
Notes
- For deeper flavor, prepare the stew a day ahead and reheat before serving.
- This dish pairs well with crusty bread or over mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg
