Description
A hearty and comforting beef stew perfect for cold days, packed with tender beef, vegetables, and rich flavors.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 bay leaves
- 1 cup frozen peas (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.
- In the same pot, add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.
- Return the browned beef to the pot. Stir in the carrots, potatoes, beef broth, red wine (if using), tomato paste, thyme, rosemary, salt, and pepper. Add the bay leaves.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, stirring occasionally, until the beef is tender.
- If using, add the frozen peas during the last 10 minutes of cooking. Remove the bay leaves before serving.
- Garnish with fresh parsley and serve hot with crusty bread or over rice.
Notes
- For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 15 minutes of cooking.
- Try adding other vegetables like green beans or mushrooms for added flavor and nutrition.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg