This classic beef stew is a comforting dish filled with tender chunks of beef, potatoes, carrots, and onions, simmered in a rich, flavorful broth. It’s the perfect meal for colder weather and can be made in one pot for easy cleanup. The slow cooking process allows the flavors to meld together, creating a hearty and filling dish that’s both nutritious and satisfying.

Ingredients:

  • 2 lbs beef stew meat (chuck roast or round, cut into 1-inch cubes)
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 medium potatoes, peeled and cut into chunks
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 cup frozen peas
  • 4 cups beef broth
  • 1 cup red wine (optional, can substitute with more broth)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tbsp flour (optional, for thickening)
  • Salt and pepper to taste
  • Fresh parsley (optional, for garnish)

Instructions:

  1. Brown the beef: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, searing them until browned on all sides (about 5-7 minutes per batch). Remove the beef and set it aside.
  2. Sauté the vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
  3. Add the liquids and seasonings: Stir in the tomato paste, Worcestershire sauce, and red wine (if using). Cook for 1-2 minutes to deglaze the pot, scraping up any browned bits from the bottom. Add the beef broth, thyme, bay leaves, salt, and pepper. Stir to combine.
  4. Add the beef and vegetables: Return the browned beef to the pot, along with the potatoes, carrots, and celery. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
  5. Thicken the stew (optional): If you prefer a thicker stew, whisk 1 tablespoon of flour with a small amount of water to create a slurry, then stir it into the stew. Let it simmer for an additional 10-15 minutes to thicken.
  6. Add peas and finish cooking: About 10 minutes before serving, add the frozen peas to the stew and cook until heated through.
  7. Serve: Remove the bay leaves and adjust seasoning if necessary. Serve the beef stew hot, garnished with fresh parsley if desired.

Nutritional Information (per serving, based on 6 servings):

  • Calories: 400 kcal
  • Protein: 35g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Sugars: 6g
  • Fat: 15g
  • Saturated Fat: 5g
  • Cholesterol: 70mg
  • Sodium: 800mg
  • Potassium: 900mg
  • Vitamin A: 90% DV
  • Vitamin C: 20% DV
  • Calcium: 4% DV
  • Iron: 25% DV

Note: Nutritional values are estimates and may vary based on specific ingredients used.

This Beef Stew is the epitome of comfort food: warm, filling, and full of rich flavors.