Description
Rich, aromatic beef stew brims with meltingly tender meat and velvety vegetables, all bathed in a savory, wine-kissed gravy that warms you from the first spoonful to the last.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 4 carrots, sliced
- 3 celery stalks, sliced
- 3 potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the beef cubes with salt and black pepper.
- Heat the vegetable oil in a large pot over medium-high heat.
- Brown the beef in batches, ensuring each piece has a golden crust, then remove and set aside.
- Add the chopped onion and minced garlic to the pot and sauté until softened.
- Sprinkle the flour over the vegetables, stir to coat, and cook for 1 minute.
- Gradually pour in the beef broth and red wine, stirring constantly to prevent lumps.
- Stir in the tomato paste and Worcestershire sauce until well combined.
- Return the beef to the pot, add thyme and the bay leaf, then bring to a simmer.
- Cover the pot, reduce the heat to low, and simmer for 1 hour.
- Add the carrots, celery, and potatoes, cover, and cook until the vegetables are tender, about 30 minutes.
- Stir in the frozen peas and chopped parsley, cooking for an additional 5 minutes.
- Remove the bay leaf, adjust seasoning with salt and pepper if needed, and serve hot.
Notes
- You can substitute red wine with extra beef broth for a non-alcoholic version.
- For deeper flavor, brown the beef well and deglaze the pot thoroughly.
- Leftovers taste even better after resting overnight in the fridge.
- Store any leftovers in an airtight container for up to 3 days.