Description
A rich and comforting slow-simmered beef stew packed with tender beef chunks, hearty vegetables, and a savory blend of herbs and tomato paste. Perfect for a cozy meal, this stew is simmered on the stovetop to develop deep, robust flavors.
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
Base and Aromatics
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
Liquid and Flavoring
- 2 cups beef broth
- 1 cup red wine (optional, but recommended for depth of flavor)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
Vegetables
- 4 carrots, peeled and sliced into rounds
- 4 medium potatoes, peeled and cut into chunks
- 2 stalks of celery, sliced
- 1 cup frozen peas
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Season and Flour the Beef: Season the beef cubes with salt and freshly ground black pepper, then lightly coat them with 2 tablespoons of all-purpose flour to help brown and tenderize the meat.
- Brown the Beef: Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the beef in batches and brown on all sides to develop flavor. Remove the browned beef and set aside.
- Sauté Onions and Garlic: In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onions become translucent and fragrant.
- Add Flour: Stir in the remaining tablespoon of flour and cook for another minute to help thicken the stew later.
- Deglaze with Broth: Gradually add the beef broth while scraping the bottom of the pot to loosen any browned bits for extra flavor.
- Add Wine and Seasonings: Pour in the red wine if using, then add tomato paste, Worcestershire sauce, dried thyme, and the bay leaf to enrich the taste.
- Return Beef to Pot: Put the browned beef back into the pot and stir everything together.
- Simmer the Stew: Bring the stew 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.
- Add Vegetables: Add the carrots, potatoes, and celery to the pot. Cover and continue to simmer for another 30-40 minutes until both the vegetables and beef are tender.
- Include Frozen Peas: Stir in the frozen peas and cook for an additional 5-10 minutes until the peas are heated through and tender.
- Final Seasoning: Remove the bay leaf, taste the stew, and adjust salt and pepper as needed.
- Garnish and Serve: Garnish the stew with freshly chopped parsley before serving to add a fresh, vibrant note.
Notes
- For a thicker stew, you can mash some of the potatoes during cooking to naturally thicken the broth.
- Opt for a robust red wine like a Cabernet Sauvignon or Merlot for best flavor.
- This stew can be made a day ahead; the flavors deepen beautifully after resting.
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution during simmering.
- Adjust vegetables according to season or preference—parsnips or turnips work well.
