Description
A hearty, slow-simmered beef stew with tender chunks of beef, vegetables, and a rich, savory broth—perfect for a comforting meal.
Ingredients
Units
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 3 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- 1/4 cup all-purpose flour
- 1 cup frozen peas (added at the end)
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Coat beef cubes in flour, shaking off excess. Brown beef in batches, then set aside.
- In the same pot, sauté onion and garlic until fragrant.
- Stir in tomato paste, then add carrots, potatoes, and celery.
- Pour in beef broth and red wine (if using). Stir in Worcestershire sauce, salt, pepper, thyme, rosemary, and bay leaf.
- Return beef to the pot, bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until beef is tender.
- Add frozen peas in the last 10 minutes of cooking. Adjust seasoning to taste.
- Remove bay leaf and serve hot with crusty bread.
Notes
- For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir it in during the last 15 minutes.
- Swap red wine with extra beef broth for an alcohol-free version.
- Serve with warm biscuits or mashed potatoes for extra comfort.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop, Slow Simmer
- Cuisine: American
