Description
A hearty and flavorful classic beef stew made by slow simmering tender beef cubes with vegetables like carrots, potatoes, and celery in a rich broth infused with red wine, tomato paste, and herbs. Perfect for cozy dinners and family gatherings.
Ingredients
Scale
Main Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional for depth of flavor)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 4 large carrots, sliced
- 4 medium potatoes, diced
- 2 stalks celery, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- Fresh parsley, chopped, for garnish
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Season the beef cubes with salt and pepper, then brown in batches until seared on all sides. Remove the browned beef and set aside to keep warm.
- Sauté Aromatics: In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for an additional minute to release its fragrance.
- Add Broth and Flavors: Return the browned beef to the pot. Pour in the beef broth and optional red wine. Stir in the tomato paste and Worcestershire sauce, mixing well to combine all flavors.
- Add Vegetables and Herbs: Add sliced carrots, diced potatoes, chopped celery, dried thyme, dried rosemary, and bay leaf to the pot. Bring the mixture to a boil over medium-high heat.
- Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer gently for 1 1/2 to 2 hours. Stir occasionally to prevent sticking and ensure even cooking, until the beef is tender and flavors meld beautifully.
- Add Frozen Peas: Stir in the frozen peas during the last 10 minutes of cooking to heat through without overcooking the peas. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Remove the bay leaf, ladle the hot beef stew into bowls, and garnish with freshly chopped parsley. Serve immediately for a warm and comforting meal.
Notes
- For a thicker stew, you can mash some of the potatoes or add a slurry of flour or cornstarch mixed with water during the last 10 minutes of cooking.
- Red wine is optional but adds depth to the flavor; substitute with additional beef broth if preferred.
- Leftovers keep well in the refrigerator for up to 3 days and often taste better the next day as flavors develop.
- This stew can be made in a slow cooker by browning the beef and sautéing onions separately, then combining all ingredients and cooking on low for 7-8 hours.
