Proven way to grow beef stew.
A hearty and classic beef stew recipe, perfect for a comforting meal. This dish features tender beef, root vegetables, and a rich savory broth, ideal for a satisfying family dinner.
Equipment
- Large Dutch oven or heavy-bottomed pot
Ingredients
Main Ingredients
- 2 lbs beef chuck cut into 1-inch pieces
- 2 tbsp olive oil
- 1 large onion chopped
- 3 carrots peeled and chopped
- 3 celery stalks chopped
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 1 cup red wine optional
- 4 cups beef broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 lbs potatoes peeled and cut into 1-inch pieces
- 1 cup frozen peas optional
- Fresh parsley chopped, for garnish
Instructions
Preparation
- Pat the beef dry, season with salt and pepper, then brown it in olive oil in a Dutch oven until all sides are seared, removing it from the pot afterward.
- Sauté the chopped onion, carrots, and celery in the same pot until softened, then add minced garlic and tomato paste, cooking until fragrant.
- If using, deglaze the pot with red wine, scraping up any browned bits from the bottom, and simmer until the wine is reduced by half.
Cooking
- Return the beef to the pot, add beef broth, bay leaf, and thyme, then bring to a simmer, cover, and cook on low heat for 1.5-2 hours until the beef is tender.
- Stir in the potatoes and continue to simmer, covered, for another 20-30 minutes until the potatoes are tender.
- Add frozen peas, if desired, and cook until heated through; taste and adjust seasonings before serving, garnishing with fresh parsley and removing the bay leaf.
Notes
For a thicker stew, mix 2 tablespoons of flour with 1/4 cup of cold water and stir it into the stew during the last 15 minutes of cooking. This stew tastes even better the next day!