Description
This comforting beef stew is perfect for feeding a crowd, featuring tender beef chuck simmered with hearty vegetables in a rich, flavorful broth. Slow-cooked on the stovetop until fork-tender, this classic American dish delivers warmth and satisfaction, ideal for cold-weather meals or make-ahead dinners.
Ingredients
Scale
Beef and Seasoning
- 3 pounds beef chuck, cut into 1 1/2-inch cubes
- Salt and black pepper to taste
Cooking Base
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 1/4 cup all-purpose flour
Liquids and Broth
- 6 cups beef broth
- 1 cup dry red wine (optional – use more broth if omitting)
- 1 tablespoon Worcestershire sauce
Vegetables
- 4 large carrots, peeled and sliced
- 4 celery stalks, chopped
- 3 large potatoes, peeled and cubed
- 1 cup frozen peas
Herbs and Garnish
- 2 teaspoons dried thyme
- 2 bay leaves
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Season and Brown the Beef: Season the beef cubes generously with salt and black pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, turning to sear all sides evenly. Once browned, transfer the beef to a plate and set aside.
- Sauté Aromatics: Reduce the heat to medium in the same pot. Add the chopped onion and sauté for 4–5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
- Add Tomato Paste and Flour: Stir in the tomato paste and cook for another 2 minutes. Then sprinkle the flour over the mixture and stir until well combined, creating a roux to thicken the stew.
- Deglaze and Combine Liquids: Gradually pour in the beef broth and red wine (if using), stirring constantly to scrape up any browned bits from the bottom of the pot. This adds depth to the stew’s flavor.
- Add Beef and Vegetables: Return the browned beef to the pot. Add the sliced carrots, chopped celery, cubed potatoes, Worcestershire sauce, dried thyme, bay leaves, and additional salt and pepper to taste. Stir to combine all ingredients.
- Simmer the Stew: Bring the mixture to a simmer over medium heat, then cover and reduce the heat to low. Let it simmer gently for 2 to 2.5 hours, stirring occasionally, until the beef is fork-tender and the vegetables have softened.
- Finish with Peas and Adjust Seasonings: In the last 10 minutes of cooking, stir in the frozen peas. Remove the bay leaves, taste and adjust seasoning as needed, and garnish the stew with chopped fresh parsley before serving.
Notes
- The stew tastes even better the next day, making it an excellent make-ahead meal.
- Serve with crusty bread or over creamy mashed potatoes for a complete comfort meal.
- To thicken the stew, remove the lid and simmer uncovered for the last 20 minutes of cooking.
- Use gluten-free flour instead of all-purpose flour for a gluten-friendly version.
