A hearty and comforting beef stew perfect for cold days, packed with tender beef, vegetables, and rich flavors.
Author:Adriana Rose
Prep Time:20 minutes
Cook Time:2 hours
Total Time:2 hours 20 minutes
Yield:6 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, diced
3 cloves garlic, minced
4 carrots, sliced
3 stalks celery, sliced
2 pounds potatoes, peeled and diced
4 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper to taste
1 tablespoon Worcestershire sauce
1 cup frozen peas
Instructions
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.
Stir in the carrots, celery, and potatoes. Cook for about 5 minutes, stirring occasionally.
Return the browned beef to the pot. Add the beef broth, red wine (if using), tomato paste, thyme, rosemary, bay leaves, Worcestershire sauce, salt, and pepper. Bring to a boil.
Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
In the last 10 minutes of cooking, stir in the frozen peas. Adjust seasoning if necessary.
Remove the bay leaves before serving. Serve hot with crusty bread.
Notes
For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 10 minutes of cooking.
You can substitute the red wine with additional beef broth or a splash of balsamic vinegar for a different flavor profile.