A classic and hearty beef stew featuring tender beef, potatoes, carrots, and herbs in a rich, savory broth — perfect for cold nights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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2.5 lbs beef chuck roast, cut into 1½-inch cubes
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3 tbsp all-purpose flour
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2 tbsp olive oil
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1 large yellow onion, chopped
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3 garlic cloves, minced
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3 carrots, peeled and sliced
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2 celery stalks, chopped
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1½ lbs Yukon Gold potatoes, cubed
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1 tbsp tomato paste
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1 cup red wine (optional)
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4 cups beef broth (low sodium)
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2 bay leaves
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1 tsp dried thyme
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1 tsp dried rosemary
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1 cup frozen peas
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Salt and black pepper to taste
Instructions
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Pat beef dry, season with salt and pepper, and coat in flour.
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In a Dutch oven, brown beef in oil in batches. Set aside.
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Sauté onion, garlic, and celery until softened.
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Stir in tomato paste, cook 1–2 minutes. Deglaze with wine.
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Return beef to pot. Add broth, herbs, and bring to boil.
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Simmer covered for 1½ hours on low.
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Add carrots and potatoes. Cook uncovered 45–60 minutes.
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Stir in peas. Adjust seasoning. Let rest 10 minutes before serving.