Beef Stew
A hearty beef stew with tender chunks of beef, vegetables, and rich flavors perfect for any meal.
Equipment
- Dutch oven
- heavy pot
Ingredients
- 1 Tbsp. vegetable oil or more
- 2 lb. beef chuck stew meat cut into 1" cubes
- 1 medium yellow onion chopped
- 2 carrots peeled, cut into rounds
- 2 stalks celery chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
- 3 cloves garlic finely chopped
- ¼ cup tomato paste
- 6 cups low-sodium beef broth
- 1 cup red wine
- 1 Tbsp. Worcestershire sauce
- 2 fresh thyme sprigs
- 2 bay leaves
- 1 lb. baby potatoes halved
- 1 cup frozen peas
- ¼ cup chopped fresh parsley
Instructions
- In a large Dutch oven or heavy pot over medium heat, heat oil. Add beef and cook, turning occasionally, until seared on all sides, about 10 minutes. Transfer beef to a plate.
- Coat bottom of pot with oil if needed and heat over medium-high heat. Cook onion, carrots, and celery, stirring occasionally, until softened, about 7 minutes; season with salt and pepper. Add garlic and tomato paste and cook, stirring, until garlic is fragrant and tomato paste is darkened, about 2 minutes. Return beef and any accumulated juices to pot.
- Add broth, wine, Worcestershire, thyme, and bay leaves. Bring to a boil, then reduce heat to medium-low and bring to a simmer; season with salt and pepper. Cover and simmer, stirring occasionally, until beef is tender, 30 to 45 minutes.
- Add potatoes and simmer, covered, until potatoes are tender, about 15 minutes.
- Remove bay leaves and thyme. Stir in peas and cook, stirring, until warmed through, about 2 minutes; season with salt and pepper.
- Divide stew among bowls. Top with parsley.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 900mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 12mgCalcium: 50mgIron: 3mg
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