Description
A hearty and savory slow-simmered beef stew featuring tender chunks of beef chuck, aromatic vegetables, and a rich broth enhanced with red wine and herbs. Perfect for a comforting meal during cooler months.
Ingredients
Scale
Beef and Seasoning
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons all-purpose flour, divided
- 2 tablespoons vegetable oil
Aromatics and Liquids
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, but recommended for depth of flavor)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Herbs and Vegetables
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 carrots, peeled and sliced into rounds
- 4 medium potatoes, peeled and cut into chunks
- 2 stalks of celery, sliced
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the Beef: Season the beef cubes with salt and pepper, then lightly coat them with 2 tablespoons of flour to aid in browning and thickening the stew later.
- Brown the Beef: Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the beef in batches to avoid overcrowding, browning on all sides. Remove the browned beef and set aside.
- Sauté Aromatics: In the same pot, add chopped onions and minced garlic. Sauté for 3-4 minutes until the onions are translucent and fragrant.
- Add Flour: Stir in the remaining tablespoon of flour and cook for an additional minute, which helps thicken the stew.
- Add Liquids: Gradually pour in the beef broth while scraping up any browned bits from the bottom of the pot to add depth of flavor.
- Add Wine and Seasonings: Pour in the red wine, if using. Then add tomato paste, Worcestershire sauce, dried thyme, and bay leaf. Stir to combine all ingredients.
- Return Beef: Return the browned beef cubes to the pot, stirring to incorporate them into the liquid and seasonings.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1.5 hours, stirring occasionally to prevent sticking and to allow flavors to meld.
- Add Vegetables: Add the carrots, potatoes, and celery to the pot. Cover and continue to simmer for another 30-40 minutes, or until both the vegetables and beef are tender.
- Finish with Peas: Stir in the frozen peas and cook for an additional 5-10 minutes until warmed through.
- Season to Taste: Remove the bay leaf, then taste the stew and adjust salt and pepper as needed.
- Garnish and Serve: Sprinkle freshly chopped parsley on top before serving to add a fresh herbaceous finish.
Notes
- For a richer flavor, red wine is recommended but optional; you can substitute with additional beef broth if preferred.
- To make the stew thicker, let it simmer uncovered for the last 10-15 minutes.
- Leftovers taste even better the next day as flavors intensify.
- Feel free to substitute or add other root vegetables like parsnips or turnips for variation.
- This stew freezes well; cool completely before storing in airtight containers.
