Ingredients (Serves 6–8)
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2 pounds beef chuck, cut into 1–2 inch cubes (stew meat)
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Salt and black pepper, to taste
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3 tbsp all-purpose flour
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3 tbsp vegetable oil
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1 large onion, chopped
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3 cloves garlic, minced
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4 cups beef broth
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1 cup red wine (optional, can substitute more beef broth)
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2 tbsp tomato paste
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1 tsp Worcestershire sauce
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2 tsp dried thyme
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2 tsp dried rosemary
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2 bay leaves
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4 medium carrots, peeled and sliced
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3 medium potatoes, peeled and cubed
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2 stalks celery, chopped
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1 cup frozen peas (added at the end)
Instructions
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Prepare the beef:
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Season beef cubes with salt and pepper, then toss with flour until lightly coated.
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Brown the meat:
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Heat oil in a large pot or Dutch oven over medium-high heat.
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Brown beef on all sides (do this in batches to avoid overcrowding). Remove and set aside.
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Cook aromatics:
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In the same pot, sauté onion for 3–4 minutes until softened.
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Add garlic and cook 1 minute more.
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Deglaze and build the stew:
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Stir in tomato paste, cook 1–2 minutes.
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Add red wine (if using) to deglaze, scraping up browned bits from the bottom.
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Add beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, and browned beef.
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Simmer:
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Bring to a boil, then reduce heat to low. Cover and simmer 1.5–2 hours until beef is fork-tender.
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Add vegetables:
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Stir in carrots, potatoes, and celery. Simmer another 30–40 minutes until vegetables are tender.
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Finish:
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Add frozen peas, cook 5 minutes more.
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Remove bay leaves, taste, and adjust seasoning with salt and pepper.
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Serve:
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Serve hot with crusty bread or over mashed potatoes.
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💡 Tips for the Best Beef Stew:
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Use chuck roast: it’s tough but becomes melt-in-your-mouth tender with slow cooking.
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Brown the meat well: creates deeper flavor.
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Cook low and slow: allows connective tissue to break down, giving a rich texture.
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Optional thickener: Mix 2 tbsp flour or cornstarch with water and stir in if you want a thicker stew.
I can also give a slow cooker version of this stew that’s just as rich but even easier—perfect for set-it-and-forget-it meals. Do you want that version?
