Description
This rich and rustic beef stew features tender chunks of beef, hearty vegetables, and a savory broth. Slow-cooked to perfection, it’s the ultimate comfort dish for chilly nights.
Ingredients
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2 lbs beef stew meat (chuck preferred), cut into cubes
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2 tbsp flour
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Salt and pepper to taste
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2 tbsp olive oil
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1 onion, chopped
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3 cloves garlic, minced
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2 carrots, sliced
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2 celery stalks, chopped
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2 tbsp tomato paste
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4 cups beef broth
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1 cup red wine (optional, or use more broth)
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2 bay leaves
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1 tsp dried thyme
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2 potatoes, peeled and cubed
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1 cup peas (optional)
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Fresh parsley for garnish
Instructions
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Season beef with salt, pepper, and toss with flour.
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Heat oil in a Dutch oven over medium-high. Brown beef in batches; remove and set aside.
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Add onion, garlic, carrots, and celery to the pot. Cook for 5 minutes.
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Stir in tomato paste, cook for 1 minute.
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Add beef back in, then pour in broth and wine. Add herbs and bring to a boil.
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Reduce heat to low, cover, and simmer for 2 hours.
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Add potatoes and cook for another 30–40 minutes until tender. Stir in peas before serving.
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Garnish with parsley and serve hot.
- Prep Time: 20 minutes
- Cook Time: 2.5 to 3 hours