Description
A hearty and comforting classic beef stew made with tender beef, vegetables, and rich broth.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 potatoes, peeled and cubed
- 1 cup frozen peas
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Brown the beef cubes on all sides, then remove and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened.
- Stir in garlic and cook for 1 minute.
- Return beef to the pot. Add beef broth, red wine, tomato paste, bay leaves, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 1.5 hours.
- Add potatoes and simmer for another 30 minutes.
- Stir in peas and cook for 5 more minutes.
- Remove bay leaves before serving.
Notes
- For thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir into the stew during the last 10 minutes of cooking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg