A cozy, slow-simmered beef stew with tender meat, hearty vegetables, and a deeply flavorful broth. Great for make-ahead meals and cold weather comfort.
- Prep Time: 15 minutes
- Cook Time: 15 minutes6 servings
- Total Time: 0 hours
Ingredients
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2½ lbs chuck roast, cubed
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3 tbsp all-purpose flour
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2 tbsp olive or vegetable oil
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1 large onion, chopped
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3 garlic cloves, minced
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3 carrots, thickly sliced
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2 celery stalks, chopped
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1½ lbs Yukon Gold potatoes, cubed
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1 tbsp tomato paste
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1 cup dry red wine (optional)
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4 cups low-sodium beef broth
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2 bay leaves
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1 tsp thyme
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1 tsp rosemary
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1 cup frozen peas
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Salt and black pepper to taste
Instructions
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Season beef with salt and pepper, then coat with flour.
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Brown beef in batches in hot oil; set aside.
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Sauté onion, garlic, and celery until soft.
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Add tomato paste, then deglaze with wine.
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Return beef to the pot. Add broth and herbs. Simmer covered for 90 minutes.
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Add carrots and potatoes. Simmer uncovered for 45–60 minutes.
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Stir in peas. Adjust seasoning. Let rest before serving.