A rich, slow-simmered beef stew packed with tender meat, hearty vegetables, and a savory, thick broth. Perfect for cold weather or make-ahead meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2½ lbs beef chuck roast, cubed
2 tbsp all-purpose flour
Salt and black pepper, to taste
2 tbsp olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
2 tbsp tomato paste
1 cup dry red wine
4 cups low-sodium beef broth
3 carrots, thickly sliced
3 celery stalks, chopped
3 medium Yukon Gold potatoes, diced
2 bay leaves
1 tsp dried thyme or 1 tbsp fresh
1 cup frozen peas (optional)
Instructions
-
Toss beef with flour, salt, and pepper.
-
Heat oil in a Dutch oven and brown beef in batches. Set aside.
-
Sauté onion until soft. Add garlic and tomato paste, cook 2 minutes.
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Pour in wine, scraping up browned bits. Let reduce.
-
Return beef to pot. Add vegetables, broth, bay leaves, and thyme.
-
Bring to a boil, then simmer covered for 2 to 2½ hours.
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Stir in peas in the last 10 minutes. Adjust seasoning.
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Remove bay leaves. Let rest before serving.