Description
The ultimate one-pot comfort food that’s worth every minute of simmering – this beef stew recipe turns an affordable cut of meat into the most satisfying meal you’ll make all season.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons vegetable oil, divided
- 2 tablespoons all-purpose flour
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (or additional beef broth)
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 large carrots, cut into chunks
- 2 stalks celery, sliced
- 1 pound baby potatoes, halved
- 1 cup frozen peas
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Pat beef dry with paper towels. Season with salt and pepper, then toss with flour until lightly coated.
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Working in batches, sear beef for 2-3 minutes per side until browned. Transfer to a plate.
- Add remaining oil to pot. Sauté onions for 4-5 minutes until softened. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1-2 minutes.
- Pour in wine, scraping up browned bits from bottom of pot. Simmer 2-3 minutes.
- Return beef to pot. Add beef broth, bay leaves, and thyme. Bring to gentle boil, then reduce heat to low. Cover and simmer for 1.5 hours.
- Add carrots, celery, and potatoes. Continue simmering covered for 30-45 minutes until vegetables and beef are tender.
- Stir in frozen peas 5 minutes before serving. Taste and adjust seasoning.
- Remove bay leaves, ladle into bowls, and garnish with parsley.