Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beef Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria B. Evans

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