Description
A hearty and comforting beef stew featuring tender chunks of beef simmered with potatoes, carrots, and onions in a rich, savory broth. Perfect for a cozy meal on a chilly day.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 3 large carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 bay leaves
- 1 cup frozen peas (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef cubes and sear on all sides until browned. Remove and set aside.
- In the same pot, add onions and cook until translucent. Add garlic and cook for another minute.
- Sprinkle flour over the onions and stir well to coat. Cook for 1 minute to remove the raw flour taste.
- Add tomato paste and stir, then pour in beef broth and red wine, scraping up any browned bits from the bottom.
- Return the beef to the pot. Add salt, pepper, thyme, and bay leaves. Bring to a boil, then reduce heat to low and simmer for 1.5 hours, covered.
- Add carrots and potatoes to the pot and continue to simmer for 30–40 minutes, until vegetables and beef are tender.
- Remove bay leaves. Stir in peas if using and cook for 5 minutes more.
- Taste and adjust seasoning. Garnish with chopped parsley before serving.
Notes
- For richer flavor, sear beef in batches to avoid overcrowding the pan.
- Can be made ahead and tastes even better the next day.
- Serve with crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American