Beef Stew

Ingredients

1 tbsp. (or more) vegetable oil

2 lb. beef chuck stew meat, cut into 1″ cubes

1 medium yellow onion, chopped

2 carrots, peeled, cut into rounds

2 stalks celery, chopped

Kosher salt

Freshly ground black pepper

3 cloves garlic, finely chopped

1/4 c. tomato paste

6 c. low-sodium beef broth

1 c. red wine

1 tbsp. Worcestershire sauce

2 fresh thyme sprigs

2 bay leaves

1 lb. baby potatoes, halved

1 c. frozen peas

1/4 c. chopped fresh parsley

Instructions:

Step 1

In a large Dutch oven or heavy pot over medium heat, heat oil.

Add beef and cook, turning occasionally, until seared on all sides, about 10 minutes.

Transfer beef to a plate.

Step 2

Coat bottom of pot with oil, if needed, and heat over medium-high heat.

Cook onion, carrots, and celery, stirring, until softened, about 7 minutes; season with salt and pepper.

Add garlic and tomato paste and cook, stirring, until garlic is fragrant and tomato paste has darkened, about 2 minutes. Return beef to pot.

Add broth, wine, Worcestershire, thyme, and bay leaves.

Bring to a boil, then reduce heat to medium-low and bring to a simmer; season with salt and pepper.

Cover and simmer, stirring occasionally, until beef is tender, 30 to 45 minutes.

Step 3

Add potatoes and simmer, covered, until potatoes are tender, about 15 minutes.

Step 4

Remove bay leaves and thyme. Stir in peas and cook, stirring, until warmed through, about 2 minutes; season with salt and pepper.

Step 5

Divide stew among bowls.

Top with parsley.

Nutrition Information:

Calories: 500 kcal | Protein: 40g | Fat: 20g | Carbohydrates: 30g | Fiber: 5g

Frequently Asked Questions:

Can I use a different type of meat for this beef stew?

While the recipe calls for beef chuck stew meat, you can experiment with other cuts like beef stew meat or even lamb for a different flavor profile.

Can I substitute the red wine with something else?

If you prefer not to use red wine, you can replace it with additional beef broth or even a combination of beef broth and a splash of red wine vinegar for acidity.

Can I make this beef stew in advance?

Absolutely! In fact, stews often taste better the next day.

Make sure to cool it down before storing it in the refrigerator.

Reheat it gently on the stove, adding a bit of extra broth if needed.

Are there alternatives to using a Dutch oven?

Yes, if you don’t have a Dutch oven, you can use a large, heavy-bottomed pot or even a slow cooker.

Adjust cooking times accordingly.

Can I freeze this beef stew?

Yes, this stew freezes well. Allow it to cool completely before transferring to airtight containers.

It can be stored in the freezer for up to 3 months.

When reheating, add a bit of extra broth to maintain the consistency.