Description

This hearty beef stew is a rich and comforting dish, slow-simmered to perfection. Tender beef, carrots, potatoes, and a flavorful broth make this a perfect meal for chilly days. Serve with crusty bread for the ultimate cozy dinner!

Ingredients

Units Scale

For the Stew:
2 lbs (900g) beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour (for coating the beef)
1 onion, chopped
3 cloves garlic, minced
3 carrots, peeled and chopped
3 medium potatoes, peeled and cubed
2 tablespoons tomato paste
4 cups beef broth
1 cup red wine (optional, for depth of flavor)
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme (or 3 sprigs fresh thyme)
1 teaspoon dried rosemary (or 1 sprig fresh rosemary)
2 bay leaves
1 cup frozen peas (added at the end)
For Thickening (Optional):
1 tablespoon cornstarch + 2 tablespoons water (for slurry)

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Instructions

1. Brown the Beef
Pat the beef cubes dry with a paper towel.
In a bowl, toss the beef with flour, salt, and pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef in batches, searing until browned on all sides (about 3-4 minutes per side). Remove and set aside.
2. Sauté the Vegetables
In the same pot, add chopped onion and cook for 3 minutes until soft.
Add garlic and tomato paste, cooking for another minute until fragrant.
3. Build the Stew
Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let simmer for 2 minutes.
Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
Return the beef to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally.
4. Add Carrots & Potatoes
Add chopped carrots and potatoes. Simmer for another 30-40 minutes, until vegetables are tender.
5. Thicken the Stew (Optional)
If you prefer a thicker stew, mix cornstarch and water in a small bowl, then stir it into the stew. Simmer for another 5 minutes.
6. Final Touches & Serve
Stir in frozen peas and cook for 5 more minutes.
Remove bay leaves and herb sprigs. Adjust seasoning if needed.
Serve hot with crusty bread or over mashed potatoes!

Notes

Slow Cooker Option: Sear the beef first, then add all ingredients (except peas) to a slow cooker. Cook on low for 8 hours or high for 4-5 hours. Stir in peas at the end.
Make it Gluten-Free: Use gluten-free flour or skip the flour coating.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. It tastes even better the next day!
Nutrition (Per Serving)
Calories: ~450
Protein: ~35g
Carbs: ~40g
Fat: ~18g
Sodium: ~900mg

Nutrition

Calories: ~450
Sodium: ~900mg
Fat: ~18g
Protein: ~35g