Description
This hearty slow-simmered savory beef stew is a classic comfort dish featuring tender chunks of beef chuck cooked with aromatic vegetables in a rich, flavorful broth enhanced by red wine, tomato paste, and herbs. Perfect for a cozy meal, this stew delivers deep, satisfying flavors and a melt-in-your-mouth texture.
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
Base 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
- Seasoning and Coating the Beef: Season the beef cubes with salt and freshly ground black pepper to your preference, then lightly coat them with 2 tablespoons of the all-purpose flour to help them brown beautifully and thicken the stew later.
- Browning the Beef: Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the beef cubes in batches, browning them on all sides to develop rich flavor. Remove the browned beef and set aside.
- Sautéing Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for 3 to 4 minutes until the onion turns translucent and fragrant, which forms the flavor base.
- Thickening the Base: Sprinkle the remaining tablespoon of flour over the sautéed onions and garlic, stirring to incorporate and cook for about a minute to eliminate the raw flour taste.
- Deglazing and Building the Broth: Gradually pour in the beef broth, scraping the bottom of the pot to release the delicious browned bits. Then add the red wine, if using, along with tomato paste, Worcestershire sauce, dried thyme, and bay leaf.
- Returning Beef to the Pot: Place the browned beef back into the pot and stir everything together, ensuring the meat is coated with the flavorful liquid.
- Simmering 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 and ensure even cooking.
- Adding Vegetables: Add the sliced carrots, potato chunks, and celery to the pot. Cover and continue simmering for an additional 30 to 40 minutes until both the vegetables and beef are tender.
- Final Touches with Peas: Stir in the frozen peas and cook for another 5 to 10 minutes to heat through and meld the flavors.
- Seasoning and Garnishing: Remove the bay leaf, then taste the stew and adjust salt and pepper as needed. Finally, garnish generously with freshly chopped parsley before serving.
Notes
- For a richer flavor, use red wine, but it can be omitted if desired or replaced with extra beef broth.
- Ensure the beef is browned well; this step adds significant depth to the stew’s flavor.
- The stew can be made a day ahead; flavors deepen overnight, making leftovers even better.
- Serve with crusty bread or over creamy mashed potatoes for a complete comforting meal.
- Vegetarian option can be made by substituting beef with hearty mushrooms and vegetable broth (not covered in this recipe).
