Description
A comforting and flavorful hearty beef stew simmered slowly with tender chunks of beef, fresh vegetables, and a rich, savory broth enhanced with red wine and herbs. Perfect for a cozy meal that warms you from the inside out.
Ingredients
Scale
Beef and Seasoning
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons all-purpose flour, divided
Vegetables and Aromatics
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and sliced into rounds
- 4 medium potatoes, peeled and cut into chunks
- 2 stalks of celery, sliced
- 1 cup frozen peas
Liquids and Flavorings
- 2 tablespoons vegetable oil
- 2 cups beef broth
- 1 cup red wine (optional, but recommended for depth of flavor)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Season and dredge beef: Season the beef cubes generously with salt and freshly ground black pepper. Lightly coat the beef pieces with 2 tablespoons of the all-purpose flour, shaking off any excess to help develop a nice crust and thicken the stew later.
- Brown the beef: Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the beef in batches to avoid overcrowding and brown on all sides until nicely caramelized. Remove browned beef and set aside.
- Sauté aromatics: In the same pot, add chopped onions and minced garlic. Sauté for 3-4 minutes until the onions become translucent and fragrant, building flavor for the stew base.
- Add remaining flour: Stir in the remaining tablespoon of flour and cook for another minute to remove the raw flour taste and help thicken the stew.
- Deglaze and add liquids: Gradually pour in the beef broth while scraping up any browned bits stuck to the bottom of the pot, which adds rich flavor. Then add the red wine, if using, for deeper complexity, along with tomato paste, Worcestershire sauce, dried thyme, and bay leaf.
- Return beef and simmer: Return the browned beef to the pot, stirring everything together. Bring the stew to a boil, then reduce heat to low. Cover and let it simmer gently for 1.5 hours, stirring occasionally to ensure even cooking and flavor melding.
- Add root vegetables: Add sliced carrots, potato chunks, and celery to the pot. Cover again and simmer for another 30-40 minutes, or until both the vegetables and beef are tender and flavorful.
- Stir in peas: Add the frozen peas and cook for an additional 5-10 minutes to heat through, adding a pop of color and sweetness to the stew.
- Final seasoning and garnish: Remove the bay leaf and taste the stew, adjusting salt and pepper as needed. Finish by garnishing with freshly chopped parsley for brightness and freshness before serving.
Notes
- For best flavor, use a good quality beef chuck and brown the meat properly.
- Red wine adds depth but can be omitted if you prefer a non-alcoholic version; increase beef broth accordingly.
- Simmering low and slow develops tender meat and rich broth—avoid rushing this step.
- Feel free to add other root vegetables like parsnips or turnips for extra variety.
- Leftovers taste even better the next day as flavors continue to meld.
