Description
This hearty and comforting Beef Stew combines tender chunks of beef chuck with a medley of vegetables simmered slowly in a flavorful broth enriched with herbs and optional red wine. Perfect for warming up on a cool day, this classic American stew is easy to prepare on the stovetop and delivers rich, satisfying flavors in every bite.
Ingredients
Scale
Meat and Coating
- 2 pounds beef chuck (cut into 1-inch cubes)
- 3 tablespoons all-purpose flour
Vegetables
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 3 large carrots (peeled and sliced)
- 3 large potatoes (peeled and diced)
- 2 stalks celery (sliced)
- 1 cup frozen peas (optional)
Liquids and Broth
- 4 cups beef broth
- 1 cup red wine (optional)
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Coat the Beef: Toss the beef cubes with the all-purpose flour until they are evenly coated. This helps create a nice sear and thickens the stew as it cooks.
- Brown the Beef: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, making sure not to overcrowd the pot, until all sides are seared and golden brown. Remove the beef and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for about 3 to 4 minutes or until they are softened and fragrant, scraping up any browned bits from the beef on the bottom of the pot.
- Add Ingredients to Pot: Return the browned beef to the pot along with the beef broth, red wine if using, sliced carrots, diced potatoes, sliced celery, dried thyme, dried rosemary, bay leaves, salt, and black pepper.
- Simmer the Stew: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for 1½ to 2 hours, or until the beef is tender and the flavors have melded together.
- Add Peas and Finish Cooking: During the last 5 minutes of cooking, stir in the frozen peas. This keeps them bright and fresh in texture.
- Prepare to Serve: Remove the bay leaves from the stew. Garnish with chopped fresh parsley before serving to add a pop of color and freshness.
Notes
- For a thicker stew, mix 1-2 tablespoons of cornstarch with cold water and stir it into the stew during the last 10 minutes of cooking.
- You can substitute other root vegetables such as parsnips or turnips to vary the flavor and texture.
- Leftovers taste even better the next day, as the flavors continue to develop.
- To make this recipe gluten-free, use gluten-free flour or cornstarch as a coating alternative.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
