Description
This hearty beef stew is a comforting classic, featuring tender beef cubes simmered with fresh vegetables and aromatic herbs in a rich, flavorful broth. Perfect for a cozy family dinner, it combines savory notes of garlic, tomato paste, and optional red wine for depth, making it a satisfying one-pot meal.
Ingredients
Scale
Beef and Seasoning
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Vegetables and Aromatics
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, sliced
- 4 medium potatoes, diced
- 2 stalks celery, chopped
- 1 cup frozen peas
Liquids and Flavorings
- 4 cups beef broth
- 1 cup red wine (optional for depth of flavor)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
Herbs and Garnish
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 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 pepper, then brown in batches until seared on all sides. Remove the beef and set aside to retain juices and develop flavor.
- Sauté Aromatics: In the same pot, sauté the chopped onion for 3-4 minutes until softened and translucent. Add minced garlic and cook for an additional minute to release its fragrance.
- Add Liquids and Seasonings: Return the browned beef to the pot. Pour in beef broth, add red wine if using, tomato paste, and Worcestershire sauce. Stir the mixture well to combine all flavors.
- Add Vegetables and Herbs: Incorporate carrots, potatoes, celery, dried thyme, dried rosemary, and the bay leaf. Bring the stew to a boil, preparing it for slow simmering.
- Simmer the Stew: Reduce heat to low, cover the pot, and let the stew simmer gently for 1 1/2 to 2 hours. Stir occasionally until the beef is tender and the flavors meld beautifully.
- Finish with Peas and Seasoning: Add frozen peas during the last 10 minutes of cooking to retain their texture and color. Taste and adjust seasoning with salt and black pepper as needed.
- Serve: Remove the bay leaf, then ladle the hot stew into bowls. Garnish with freshly chopped parsley and serve warm for a comforting meal.
Notes
- For a richer flavor, sear the beef in batches to avoid overcrowding the pan.
- Red wine is optional but adds depth; you can substitute with additional beef broth if preferred.
- Frozen peas are added at the end to preserve their bright color and sweetness.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day.
- To make it gluten-free, ensure Worcestershire sauce and broth are labeled gluten-free.
