A hearty beef stew simmered to perfection with tender meat, root vegetables, and a rich, flavorful broth. Ideal for cozy dinners and meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
2½ lbs beef chuck, cubed
2 tbsp all-purpose flour
Salt and black pepper, to taste
2 tbsp olive oil
1 large yellow onion, diced
3 garlic cloves, minced
2 tbsp tomato paste
1 cup dry red wine
4 cups beef broth (low sodium)
3 carrots, thickly sliced
3 celery stalks, chopped
3 medium Yukon Gold potatoes, diced
2 bay leaves
1 tsp dried thyme or 1 tbsp fresh
1 cup frozen peas (optional)
Instructions
-
Coat beef with flour, salt, and pepper.
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In a large pot, heat oil and sear beef in batches until browned. Set aside.
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Sauté onion until soft. Add garlic and tomato paste; cook 2 minutes.
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Deglaze with wine, scraping up bits. Simmer briefly.
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Return beef to pot. Add carrots, celery, potatoes, broth, bay leaves, and thyme.
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Bring to a boil, reduce heat, cover, and simmer for 2 to 2½ hours.
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Stir in peas in final 10 minutes. Season to taste.
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Discard bay leaves. Let stew rest before serving.