A rich, hearty beef stew loaded with tender beef, vegetables, and a thick, flavorful broth. A perfect one-pot comfort meal for cool evenings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2½ lbs beef chuck, cut into 1½-inch pieces
2 tbsp all-purpose flour
Salt and 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, thick-sliced
3 celery stalks, chopped
3 medium Yukon Gold potatoes, diced
2 bay leaves
1 tsp dried thyme or 1 tbsp fresh thyme
1 cup frozen peas (optional)
Instructions
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Toss beef with flour, salt, and pepper.
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In a Dutch oven, heat oil and brown beef in batches; set aside.
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Sauté onion for 5 minutes. Add garlic and tomato paste; cook 2 minutes more.
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Deglaze pot with wine, scraping up browned bits. Let reduce slightly.
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Return beef to pot. Add vegetables, broth, bay leaves, and thyme.
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Bring to a gentle boil, reduce heat, cover, and simmer for 2 to 2½ hours.
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Add peas during the last 10 minutes. Season to taste.
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Discard bay leaves. Let stew rest 10 minutes before serving.