This classic Beef Stew is the ultimate comfort food—filled with tender chunks of beef, hearty potatoes, sweet carrots, and a rich, savory broth. Simmered to perfection with herbs and aromatics, it’s a wholesome one-pot meal perfect for chilly days or cozy family dinners.
Ingredients:
2 lbs beef chuck, cut into 1 1/2-inch cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
1 medium onion, diced
3 cloves garlic, minced
3 tablespoons tomato paste
1/2 cup red wine (optional)
4 cups beef broth
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
4 large carrots, cut into chunks
1 1/2 lbs baby potatoes, halved
1 cup frozen peas
Fresh parsley or thyme, for garnish (optional)
Continue the instructions on the next page.
Instructions:
Step 1: In a large Dutch oven or pot, heat olive oil over medium-high heat. Season beef with salt and pepper, then toss with flour to coat.
Step 2: Brown the beef in batches, searing on all sides. Remove and set aside.
Step 3: Add onion to the pot and sauté until soft, about 5 minutes. Stir in garlic and tomato paste; cook for 1–2 minutes.
Step 4: Deglaze with red wine (if using), scraping up browned bits. Simmer for 2–3 minutes.
Step 5: Return beef to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
Step 6: Add carrots and potatoes. Cover and simmer another 45 minutes, or until vegetables and beef are tender.
Step 7: Stir in peas and cook for 5 more minutes.
Step 8: Remove bay leaves. Adjust seasoning if needed and garnish with fresh herbs before serving.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Beef stew tastes even better the next day. For longer storage, freeze for up to 3 months. Thaw in the fridge and reheat gently on the stove.