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–+ servings
Adriana Rose

Hearty Beef Stew: Uncover the Ultimate Comfort Recipe!

A hearty and comforting beef stew perfect for cold days, packed with tender beef, vegetables, and rich flavors.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
  3. Stir in the carrots, celery, and potatoes. Cook for about 5 minutes, stirring occasionally.
  4. 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.
  5. Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
  6. In the last 10 minutes of cooking, stir in the frozen peas. Adjust seasoning if necessary.
  7. Remove the bay leaves before serving. Serve hot with crusty bread.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 10gCholesterol: 80mgSodium: 800mgFiber: 5gSugar: 5g

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.

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