Description
A cozy, rich beef stew with tender meat and hearty vegetables that warms your soul.
Ingredients
- 2 pounds beef chuck, cut into 1.5 inch cubes
- Kosher salt and black pepper
- 2 tablespoons flour, optional for dredging
- 2 tablespoons olive oil or neutral oil
- 1 large onion, diced
- 3 carrots, cut into chunky pieces
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup dry red wine or dark beer, optional
- 4 cups low sodium beef broth
- 2 bay leaves
- 1 teaspoon dried thyme, or a few sprigs fresh
- 1 pound potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 1 to 2 teaspoons Worcestershire sauce, to taste
- Splash of red wine vinegar or lemon juice, to finish
Instructions
- Pat the beef dry and season with salt and pepper. Optionally toss with flour for thickness.
- Heat oil in a heavy pot until shimmering. Brown the beef in batches for 3-4 minutes per side. Set aside.
- Lower heat and add onion, carrots, and celery. Cook until the onion softens, then add garlic and tomato paste, cooking until fragrant.
- Deglaze with wine or beer, scraping up brown bits. Let bubble for a minute.
- Return beef to pot, add broth, bay leaves, and thyme. Bring to a simmer, cover, and cook on low for 1.5 to 2 hours.
- Add potatoes and simmer uncovered for 30 minutes until soft. Stir occasionally.
- Finish with peas, Worcestershire sauce, and a splash of vinegar or lemon juice. Taste and adjust seasoning.
- Let the stew rest for 10 minutes off heat, then serve.
Notes
Stew can be thickened by simmering uncovered or by using cornstarch slurry or mashing potatoes. For best flavor, ensure gentle simmering and season in layers.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American