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Maya

Classic Beef Stew Recipe: Discover Comfort in Every Bite!

A hearty and comforting classic beef stew recipe that is perfect for cold days.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
  3. Stir in the carrots and potatoes, cooking for another 2-3 minutes.
  4. 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.
  5. Reduce the heat to low, cover, and let simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally.
  6. If using, add the frozen peas in the last 10 minutes of cooking.
  7. Remove the bay leaves before serving. Garnish with fresh parsley and serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 10gCholesterol: 80mgSodium: 600mgFiber: 4gSugar: 4g

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.

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