Go Back
codinokodi_Ingredients_2_pounds_beef_chuck_cut_into_1-inch_cube_b836ee67-9a28-44c0-889f-f05f0b45a76c (1)

Hearty Beef Stew

A comforting and reliable beef stew recipe that proves the power of low, slow cooking with tender beef and flavorful vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck, cut into 1-inch cubes Use chuck roast for the best texture.
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced
  • 3 medium potatoes, diced
  • 2 cups beef broth
  • 1 cup red wine (optional) Can be replaced with extra beef broth.
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 leaves bay leaves
  • Salt and pepper, to taste
  • 1 cup frozen peas (optional) Add for color and sweetness.
  • Fresh parsley, chopped, for garnish
Optional Add-Ins
  • 1 cup mushrooms, sliced
  • 1 cup green beans, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika

Method
 

Searing the Beef
  1. Pat your beef cubes dry with paper towels. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef in small batches, searing for three to four minutes on each side until browned.
  2. Transfer the browned beef to a plate and set aside.
Building Flavor
  1. In the same pot, sauté the chopped onion and minced garlic for three to four minutes until soft and fragrant.
  2. Add sliced carrots and diced potatoes, stirring for another five minutes.
Combining Ingredients
  1. Return the seared beef to the pot along with any juices. Pour in beef broth, add red wine if using, and stir in tomato paste, thyme, rosemary, bay leaves, salt, and pepper.
  2. Bring the mixture to a boil over medium-high heat.
Simmering
  1. Reduce heat to low, cover, and let simmer for one and a half to two hours, stirring occasionally.
  2. Check every thirty minutes, adding broth if needed.
Final Touches
  1. During the last ten minutes of cooking, stir in frozen peas.
  2. Once the beef is tender, discard bay leaves and serve garnished with chopped parsley.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Freezing works well too, lasting up to three months.