A deeply flavorful beef stew made with tender chuck roast, hearty vegetables, and a rich, slow-simmered broth. A cozy classic perfect for cold nights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2½ lbs beef chuck, cut into 1½-inch pieces
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 low-sodium beef broth
3 carrots, sliced thick
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
-
Toss beef with flour, salt, and pepper.
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Heat oil in a Dutch oven. Sear beef in batches until browned; set aside.
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Sauté onion for 5 minutes, then add garlic and tomato paste; cook 1–2 minutes.
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Pour in wine and scrape up browned bits. Let reduce for 2 minutes.
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Return beef to pot. Add vegetables, broth, bay leaves, and thyme.
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Bring to a boil, then reduce to low and simmer covered for 2 to 2½ hours.
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Stir in peas during the last 10 minutes. Adjust seasoning.
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Remove bay leaves and let rest 10 minutes before serving.