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)
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