Beef Stew with Potatoes and Peas

Beef Stew with Potatoes and Peas

Ingredients

3 lbs beef chuck, cut into 1½-inch cubes

1 tsp salt

½ tsp freshly ground black pepper

3 tbsp vegetable oil, divided

2 large onions, chopped (about 2 cups)

3 cloves garlic, minced

3 tbsp all-purpose flour

1 cup dry red wine (or beef broth for non-alcoholic option)

1 (14.5 oz) can beef broth

2 bay leaves

1 tsp dried thyme

4 russet potatoes, peeled and cut into bite-size cubes

1 cup frozen peas

¼ cup chopped fresh parsley (optional, for garnish)

Instructions

Step 1 – Sear the Beef

Preheat your oven to 300°F (150°C).

Pat beef cubes dry with paper towels, then season generously with salt and pepper.

Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.

Add half of the beef and sear until browned on all sides (about 5 minutes). Transfer to a plate and repeat with the remaining beef, adding more oil if needed.

Step 2 – Build the Flavor Base

In the same pot, reduce heat to medium and add the chopped onions.

Cook for 4–5 minutes, stirring often, until the onions soften and start to turn golden.

Add the minced garlic and cook for another 30 seconds, just until fragrant.

Stir in the flour and cook for 1–2 minutes, letting it absorb the fat and turn lightly brown — this will help thicken the stew later.

Step 3 – Deglaze and Simmer

Pour in the red wine, scraping up any browned bits from the bottom of the pot (these are full of flavor).

Add the beef broth, bay leaves, and thyme, and return the browned beef along with its juices.

Bring to a simmer, then cover the pot and transfer it to the preheated oven.

Cook for 2 to 2½ hours, until the beef is fork-tender.

Step 4 – Add the Potatoes and Finish

Remove from the oven and stir in the potatoes.

Return to the oven and cook uncovered for another 30–40 minutes, or until the potatoes are tender and the broth thickens into a rich, brown gravy.

Step 5 – Add Peas and Serve

Stir in the frozen peas, cooking for an additional 5 minutes on the stovetop over low heat until heated through.

Taste and adjust seasoning with salt and pepper as needed.

Remove bay leaves before serving.

Step 6 – Garnish and Enjoy

Serve hot, sprinkled with fresh parsley for brightness.

This stew pairs beautifully with crusty bread, a simple green salad, or buttered rice.