A rich, hearty beef stew with tender chunks of beef, carrots, and potatoes simmered low and slow in a savory broth.
Ingredients
- 2 pounds beef chuck roast, cut into 1.5-inch cubes
- 1.5 teaspoons salt
- 0.8 teaspoons black pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 0.5 cups dry red wine (optional)
- 4 carrots, cut into 1-inch chunks
- 3 russet or Yukon gold potatoes, cut into 1-inch chunks
- 2 celery stalks, sliced
- 2 bay leaves
- 3 fresh thyme sprigs
- 1 cups frozen peas
- 2 tablespoons fresh parsley, chopped, for garnish
Steps
- Season and coat the beef: Pat the beef cubes dry and season with 1.5 teaspoons salt and 0.8 teaspoons black pepper. Toss with 3 tablespoons all-purpose flour until lightly coated.
- Sear the beef: Heat 3 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 3-4 minutes per batch. Remove and set aside.
- Sauté the aromatics: In the same pot, add 1 yellow onion, diced and cook until softened, about 5 minutes 05:00. Add 3 garlic cloves, minced and cook for 1 minute until fragrant. Stir in 2 tablespoons tomato paste and cook for 1 minute more.
- Deglaze and build the broth: Pour in 0.5 cups dry red wine (optional) if using, scraping up any browned bits from the bottom of the pot. Add 4 cups beef broth, then return the seared beef to the pot along with 2 bay leaves and 3 fresh thyme sprigs.
- Simmer the stew: Bring to a boil, then reduce heat to low, cover, and simmer gently until the beef is starting to become tender.
- Add the vegetables: Stir in 4 carrots, cut into 1-inch chunks, 3 russet or Yukon gold potatoes, cut into 1-inch chunks, and 2 celery stalks, sliced. Cover and continue simmering until the beef and vegetables are fork-tender.
- Finish the stew: Stir in 1 cups frozen peas and cook for 5 more minutes until heated through. Remove the bay leaves and thyme sprigs.
- Serve: Ladle into bowls and garnish with 2 tablespoons fresh parsley, chopped, for garnish. Serve hot with crusty bread on the side.
For deeper flavor, sear the beef in batches and don’t overcrowd the pot — this ensures a proper brown crust instead of steaming. The stew also tastes even better the next day, once the flavors have had time to meld. Leftovers keep well in the fridge for up to 4 days or in the freezer for up to 3 months.