Description
A hearty and flavorful beef stew made with tender chunks of beef, fresh vegetables, and aromatic herbs, slow-simmered to perfection for a comforting and warm meal. This classic recipe combines robust ingredients like red wine, tomato paste, and Worcestershire sauce to create a rich and savory broth, perfect for family dinners or cozy gatherings.
Ingredients
Scale
Beef and Seasonings
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Aromatics and Broth
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional for depth of flavor)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
Vegetables and Herbs
- 4 large carrots, sliced
- 4 medium potatoes, diced
- 2 stalks celery, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Season beef cubes with salt and black pepper then brown them in batches until seared on all sides. Remove the browned beef from the pot and set aside.
- Sauté the Aromatics: In the same pot, sauté the chopped onion for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Simmer the Stew: Return the browned beef to the pot. Add beef broth, red wine (if using), tomato paste, and Worcestershire sauce. Stir well to combine all ingredients.
- Add Vegetables: Stir in the carrots, potatoes, celery, dried thyme, dried rosemary, and bay leaf. Bring the mixture to a boil.
- Slow Simmer: Reduce the heat to low, cover the pot, and let it simmer gently for 1½ to 2 hours. Stir occasionally and cook until the beef is tender and the flavors are well blended.
- Finish the Stew: Add the frozen peas during the last 10 minutes of cooking. Taste and adjust seasoning with additional salt and black pepper as needed.
- Serve: Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot for a comforting meal.
Notes
- For a thicker stew, you can mash some of the potatoes and carrots into the broth or add a slurry of cornstarch and water in the final 10 minutes.
- Red wine is optional but adds depth and richness to the stew.
- Freeze leftovers in airtight containers for up to 3 months.
- For a quicker option, use a pressure cooker to reduce cooking time to about 45 minutes.
- Adjust seasoning gradually, especially after adding the peas, to avoid over-salting.
