Description
This hearty slow-simmered savory beef stew features tender cubes of beef chuck cooked to perfection with a medley of fresh vegetables and aromatic herbs. Rich and flavorful with a touch of red wine and tomato paste, this classic comfort food is perfect for a cozy meal.
Ingredients
Scale
Beef and Seasoning
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons all-purpose flour, divided
Cooking Base
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
Liquids and Flavorings
- 2 cups beef broth
- 1 cup red wine (optional, but recommended for depth of flavor)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
Vegetables
- 4 carrots, peeled and sliced into rounds
- 4 medium potatoes, peeled and cut into chunks
- 2 stalks of celery, sliced
- 1 cup frozen peas
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Season and Flour the Beef: Season the beef cubes with salt and freshly ground black pepper, then lightly coat them with 2 tablespoons of the all-purpose flour to prepare for browning.
- Brown the Beef: Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the beef in batches, browning on all sides for a rich flavor development. Remove browned beef and set aside.
- Sauté Aromatics: In the same pot, add the chopped onions and minced garlic. Sauté for 3-4 minutes until the onions become translucent and aromatic, deglazing the pot with their natural juices.
- Add Remaining Flour: Stir in the remaining 1 tablespoon of flour to the onion and garlic mixture, cooking for another minute to lightly toast the flour and thicken the stew afterwards.
- Deglaze with Broth: Gradually pour in the beef broth, scraping the bottom of the pot to lift browned bits, enhancing the stew’s flavor complexity.
- Add Wine and Seasonings: Pour in the optional red wine, then add tomato paste, Worcestershire sauce, dried thyme, and bay leaf, stirring to combine all flavors evenly.
- Return Beef to Pot: Add the browned beef back to the pot, ensuring it is well coated with the flavorful liquid and seasonings.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 1.5 hours, stirring occasionally to prevent sticking and to allow flavors to meld.
- Add Vegetables: Add the sliced carrots, potatoes, and celery to the pot. Cover again and simmer for an additional 30-40 minutes, or until the vegetables and beef are tender and cooked through.
- Finish with Peas: Stir in the frozen peas and cook for an additional 5-10 minutes to soften and incorporate their sweetness.
- Final Adjustments: Remove the bay leaf, taste the stew, and adjust salt and pepper seasoning as needed for balanced flavor.
- Garnish and Serve: Sprinkle freshly chopped parsley over the stew before serving to add a fresh, vibrant touch.
Notes
- If red wine is not available or preferred, substitute with additional beef broth or grape juice for a similar depth.
- For thicker stew, dissolve a slurry of flour or cornstarch in cold water and stir in near the end of cooking.
- Vegetables can be varied based on preference, such as adding parsnips or turnips.
- Leftovers taste even better the next day as flavors continue to develop.
- Ensure to brown the beef in batches to avoid overcrowding the pan, which prevents proper caramelization.
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
