Description
A classic and comforting hearty beef stew, perfect for a cold day. This recipe features tender chunks of beef, robust vegetables, and a rich, savory broth that’s simmered to perfection.
Ingredients
- 2 lbs beef chuck roast, cut into 1 1/2-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 cup dry red wine (optional, or use more beef broth)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tsp dried thyme
- Salt and freshly ground black pepper to taste
- 3 large carrots, peeled and cut into 1-inch pieces
- 3 celery stalks, cut into 1-inch pieces
- 1 1/2 lbs Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
- 1/2 cup frozen peas (optional)
- 2 tbsp cornstarch (optional, for thickening)
- 2 tbsp cold water (optional)
Instructions
- Pat beef cubes dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear beef in batches until browned on all sides. Remove beef and set aside.
- Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes.
- Return beef to the pot. Stir in beef broth, diced tomatoes (undrained), tomato paste, Worcestershire sauce, bay leaves, and dried thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until beef is tender.
- Add carrots, celery, and potatoes to the pot. Stir well. Bring back to a simmer, cover, and cook for another 30-45 minutes, or until vegetables are tender.
- If desired, remove 1/2 cup of the hot broth from the stew and whisk in 2 tablespoons of cornstarch until smooth. Stir the slurry back into the stew and cook, stirring, until the stew thickens to your desired consistency. (This step is optional, the stew will naturally thicken somewhat on its own).
- Stir in frozen peas (if using) and cook for another 5 minutes.
- Taste and adjust seasonings as needed. Remove bay leaves before serving.
- Serve hot, perhaps with a crusty bread.
Notes
- For a richer flavor, ensure the beef is well-seared.
- If you don’t have red wine, you can substitute with an equal amount of extra beef broth.
- The cornstarch slurry is optional; the stew will thicken naturally as it cooks.
- This stew can be made ahead of time and reheats beautifully.