Description
A hearty and comforting Beef Stew with tender chunks of beef, vegetables, and a savory broth. This classic dish is perfect for chilly days and is loaded with flavor from slow-cooked beef, carrots, potatoes, onions, and herbs. Serve it with crusty bread for a satisfying meal.
Ingredients
Units
Scale
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, peeled and sliced
- 4 medium potatoes, peeled and diced
- 1 cup celery, chopped
- 1 cup peas (optional)
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with extra beef broth)
- 1 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp flour (optional, for thickening)
Instructions
- Brown the Beef:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the beef stew meat in batches and brown on all sides. Remove the beef from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, add the diced onion and garlic. Sauté for 2-3 minutes until softened.
- Add the carrots, potatoes, and celery, and cook for another 5 minutes, stirring occasionally.
- Deglaze the Pot:
- Add the red wine (if using) to the pot to deglaze, scraping up any brown bits from the bottom of the pot. Let the wine simmer for 2 minutes to reduce slightly.
- Add the Broth and Seasonings:
- Stir in the beef broth, tomato paste, bay leaves, thyme, and rosemary. Add the browned beef back into the pot and bring to a simmer.
- Simmer the Stew:
- Cover the pot and simmer on low heat for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
- Thicken the Stew (Optional):
- If you prefer a thicker stew, mix the flour with a little bit of cold water to create a slurry and stir it into the stew. Continue to simmer for another 10 minutes.
- Final Touches:
- Add the peas (if using) and cook for an additional 5 minutes. Remove the bay leaves and adjust seasoning with salt and pepper.
- Serve:
- Serve the beef stew hot, garnished with fresh parsley if desired. Enjoy with crusty bread or over mashed potatoes.
Notes
- For an extra depth of flavor, you can add a few tablespoons of Worcestershire sauce or balsamic vinegar.
- This stew can be made in advance and stored in the refrigerator for up to 3 days. The flavors improve after a day or two!
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg