Classic Beef Stew
A rich, hearty beef stew with tender vegetables — the ultimate comfort food for cold evenings.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 1 cup dry red wine
- 4 cups beef broth
- 4 medium potatoes, cubed
- 3 carrots, sliced into rounds
- 2 stalks celery, chopped
- 1 cup frozen peas
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Pat beef dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches, about 3 minutes per side. Set aside.
- Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Stir in tomato paste and flour, cooking for 2 minutes until the paste darkens slightly.
- Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 3 minutes.
- Add beef broth, browned beef, bay leaves, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
- Add potatoes, carrots, and celery. Continue simmering covered for 45 minutes until vegetables are tender.
- Stir in frozen peas and cook 5 minutes more. Remove bay leaves, adjust seasoning, and serve.
Notes
- Make ahead: This stew tastes even better the next day. Cool completely and refrigerate up to 3 days.
- Slow cooker: Brown the beef and sauté aromatics on the stove, then transfer everything to a slow cooker on low for 7-8 hours.
- Wine substitute: Use extra beef broth with a splash of red wine vinegar if you prefer not to cook with wine.
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