Description
This hearty Beef Stew is a comforting classic, featuring tender chunks of beef chuck slow-simmered with aromatic vegetables, red wine, and herbs. Enhanced with baby potatoes and sweet peas, it’s a perfect warming meal for any day.
Ingredients
Scale
Beef and Broth
- 1 tbsp. vegetable oil (or more as needed)
- 2 lb. beef chuck stew meat, cut into 1” cubes
- 6 c. low-sodium beef broth
- 1 c. red wine
- 1 tbsp. Worcestershire sauce
- 2 fresh thyme sprigs
- 2 bay leaves
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 2 carrots, peeled, cut into rounds
- 2 stalks celery, chopped
- 3 cloves garlic, finely chopped
- 1/4 c. tomato paste
- 1 lb. baby potatoes, halved
- 1 c. frozen peas
- Kosher salt
- Freshly ground black pepper
Garnish
- 1/4 c. chopped fresh parsley
Instructions
- Sear the beef: In a large Dutch oven or heavy pot over medium heat, heat the vegetable oil. Add the beef cubes and cook, turning occasionally, until seared on all sides, about 10 minutes. Transfer the beef to a plate and set aside.
- Sauté vegetables and build flavor: If needed, add more oil to the pot and heat over medium-high heat. Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 7 minutes. Season with salt and pepper. Add finely chopped garlic and tomato paste, cooking while stirring until the garlic is fragrant and the tomato paste darkens, about 2 minutes.
- Simmer the stew: Return the seared beef and any juices to the pot. Pour in the beef broth, red wine, and Worcestershire sauce. Add thyme sprigs and bay leaves. Bring the liquid to a boil, then reduce heat to medium-low and bring to a gentle simmer. Season with salt and pepper to taste. Cover and simmer, stirring occasionally, until the beef is tender, about 30 to 45 minutes.
- Add potatoes and continue cooking: Add the halved baby potatoes to the pot. Cover and simmer until the potatoes are tender when pierced with a fork, approximately 15 minutes.
- Finish with peas and herbs: Remove the bay leaves and thyme sprigs from the stew. Stir in the frozen peas and cook, stirring, until warmed through, about 2 minutes. Adjust seasoning with salt and pepper as needed.
- Serve and garnish: Divide the stew into bowls and sprinkle chopped fresh parsley on top for a bright, fresh finish.
Notes
- For a thicker stew, you can mash a few potato pieces against the side of the pot and stir them back in.
- Red wine can be substituted with extra beef broth if preferred.
- Use baby potatoes or any waxy potatoes to maintain shape during cooking.
- If you don’t have fresh thyme, 1 tsp dried thyme can be substituted.
- Leftovers taste even better the next day; store in an airtight container in the fridge up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: beef stew, hearty stew, slow-simmered beef, comfort food, beef chuck, winter recipe, classic stew
