Description
A hearty and comforting classic beef stew recipe that is perfect for cold days.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 1 cup frozen peas (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
- Stir in the carrots and potatoes, cooking for another 2-3 minutes.
- Return the browned beef to the pot. Add the beef broth, red wine (if using), tomato paste, thyme, rosemary, bay leaves, salt, and pepper. Bring to a boil.
- Reduce the heat to low, cover, and let simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally.
- If using, add the frozen peas in the last 10 minutes of cooking.
- Remove the bay leaves before serving. Garnish with fresh parsley and serve hot.
Notes
- For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 10 minutes of cooking.
- Substitute the red wine with additional beef broth for a non-alcoholic version, or add a splash of balsamic vinegar for extra depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg