Description
This Old-Fashioned Beef Stew is a hearty and comforting dish featuring tender beef chuck simmered slowly with aromatic herbs, vegetables, and a rich broth. Perfect for a cozy meal, it combines savory flavors from browned beef, garlic, and thyme with the sweetness of carrots and peas, all cooked to perfection on the stovetop.
Ingredients
Scale
Beef and Seasoning
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp all-purpose flour
- Salt and black pepper, to taste
Cooking Essentials
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
Vegetables
- 3 large carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 cup frozen peas (optional)
Garnish
- 2 tbsp fresh parsley, chopped
Instructions
- Coat the Beef: Toss the beef cubes with all-purpose flour, salt, and black pepper until they are evenly coated. This will help thicken the stew later and add a nice crust to the beef when browning.
- Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef cubes in batches to avoid overcrowding the pot, browning them on all sides. Once browned, transfer the beef to a plate and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and cook for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Build the Base: Stir in the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves, cooking for another minute to release their flavors.
- Add the Liquid: Pour in the beef broth and red wine (if using), scraping up any browned bits stuck to the bottom of the pot. This adds deep flavor to the stew mixture.
- Simmer the Stew: Return the browned beef to the pot. Bring the stew to a gentle simmer, then cover with a lid and reduce heat to low. Let it cook slowly for 1.5 to 2 hours until the beef is tender.
- Add Vegetables: Stir in the sliced carrots, diced potatoes, and chopped celery. Cover again and continue cooking for another 45 minutes, or until the vegetables and beef are fork-tender.
- Finish & Serve: Stir in the frozen peas and cook for an additional 5 minutes to heat through. Remove the bay leaves, adjust seasoning with salt and pepper to taste, and garnish with fresh chopped parsley before serving.
Notes
- For a thicker stew, you can mash a few of the potatoes in the pot to release their starch.
- Red wine is optional but adds depth of flavor; substitute with extra beef broth if preferred.
- The stew can be made a day ahead and tastes even better after resting overnight.
- Freeze leftovers in meal-sized portions for up to 3 months.
- To make this recipe gluten-free, use gluten-free flour or cornstarch to coat the beef.
