Description
This hearty and flavorful Beef Stew recipe features tender beef chuck slow-simmered with aromatic vegetables, red wine, and herbs for a comforting classic dish perfect for any season. Enhanced with baby potatoes and fresh peas, it offers a balanced and satisfying meal that serves eight people.
Ingredients
Meat and Oil
- 1 tbsp. vegetable oil (or more if needed)
- 2 lb. beef chuck stew meat, cut into 1" cubes
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 2 carrots, peeled and cut into rounds
- 2 stalks celery, chopped
- 3 cloves garlic, finely chopped
- 1 lb. baby potatoes, halved
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley
Liquids and Seasonings
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup tomato paste
- 6 cups low-sodium beef broth
- 1 cup red wine
- 1 tbsp. Worcestershire sauce
- 2 fresh thyme sprigs
- 2 bay leaves
Instructions
- Sear the Beef: In a large Dutch oven or heavy pot over medium heat, heat the vegetable oil. Add the beef chunks and cook, turning occasionally, until they are browned on all sides, about 10 minutes. Transfer the seared beef to a plate and set aside.
- Sauté Vegetables and Build Flavor: If needed, add more oil to the pot and heat over medium-high heat. Add the chopped onion, carrots, and celery, stirring occasionally until they soften, about 7 minutes. Season with kosher salt and freshly ground black pepper. Stir in the garlic and tomato paste and cook, stirring, until the garlic is fragrant and the tomato paste darkens, about 2 minutes.
- Simmer the Stew: Return the seared beef and any juices that have accumulated on the plate back into the pot. Pour in the beef broth, red wine, Worcestershire sauce, and add the thyme sprigs and bay leaves. Bring the mixture to a boil, then reduce the heat to medium-low to maintain a gentle simmer. Season with additional salt and pepper to taste. Cover the pot and let the stew simmer, stirring occasionally, until the beef is tender, about 30 to 45 minutes.
- Add Potatoes and Continue Cooking: Add the halved baby potatoes to the pot. Cover and continue simmering until the potatoes are tender, about 15 minutes more.
- Finish with Peas and Herbs: Remove the bay leaves and thyme sprigs from the stew. Stir in the frozen peas and cook, stirring, until they are warmed through, about 2 minutes. Adjust seasoning with salt and pepper if necessary.
- Serve: Divide the stew among bowls and garnish each serving with chopped fresh parsley for a bright, fresh finish. Enjoy your comforting and richly flavored beef stew!
Notes
- For a thicker stew, uncover the pot during the last 10 minutes of cooking to allow the liquid to reduce slightly.
- Use low-sodium beef broth to control the salt levels in the dish.
- Red wine adds depth of flavor, but you can substitute it with additional beef broth if desired.
- If preferred, the stew can be made a day ahead; flavors deepen with time and reheating gently on the stovetop is recommended.
- Serve with crusty bread or over mashed potatoes for a complete meal.
