Description
A classic, hearty dish filled with tender beef, rich vegetables, and a flavorful broth—perfect for cozy dinners or meal prepping!
Ingredients
Scale
For the Beef:
- 2 lbs beef chuck, cut into 1-inch pieces
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
For the Stew:
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 cup dry red wine (optional, can replace with broth)
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 4 large carrots, sliced
- 3 medium potatoes, cubed
- 2 celery stalks, chopped
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen peas (optional)
Instructions
Instructions
- Prepare the Beef:
- Toss beef cubes with flour, salt, and pepper in a bowl.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear beef in batches until browned. Set aside.
- Cook the Aromatics:
- In the same pot, sauté onion and garlic until fragrant, about 3–4 minutes.
- Create the Base:
- Stir in tomato paste, followed by red wine to deglaze the pot. Scrape up the browned bits. Add beef broth, Worcestershire sauce, thyme, and bay leaf.
- Add Vegetables:
- Return seared beef to the pot. Add carrots, potatoes, and celery. Bring to a boil, then lower the heat and simmer covered for 1.5–2 hours.
- Finish the Dish:
- Stir in peas during the last 10 minutes of cooking. Remove the bay leaf, taste, and adjust seasoning. Serve warm.
Notes
- Browning the beef is essential for a deeper flavor.
- If a thicker consistency is preferred, mash some potatoes into the broth or add a cornstarch slurry.
- Great for leftovers, as flavors deepen overnight.
- Prep Time: 15 minutes
- Cook Time: 2 hours
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg