Description
Hearty Beef Stew
Ingredients
2 lbs beef chuck (cut into 1-inch cubes)
3 tbsp all-purpose flour
2 tbsp olive oil
1 large onion (diced)
3 garlic cloves (minced)
4 cups beef broth
1 cup red wine (optional, or substitute with more broth)
3 tbsp tomato paste
2 tsp Worcestershire sauce
2 cups potatoes (peeled and diced)
2 cups carrots (sliced)
1 cup celery (sliced)
1 cup frozen peas
1 tsp dried thyme
1 bay leaf
Salt and pepper (to taste)
Directions
Prep the beef: Toss the beef cubes with flour, salt, and pepper. Heat olive oil in a large pot over medium-high heat and sear the beef until browned on all sides. Remove and set aside.
Sauté the aromatics: In the same pot, sauté onions and garlic until softened and fragrant, about 2-3 minutes.
Build the base: Stir in tomato paste, Worcestershire sauce, thyme, and bay leaf. Deglaze the pot with red wine (if using), scraping the browned bits from the bottom.
Add the broth: Pour in beef broth and return the beef to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour.
Add the vegetables: Stir in potatoes, carrots, and celery. Simmer for another 30 minutes, or until the vegetables are tender.
Finish with peas: Add the frozen peas and simmer for an additional 5 minutes. Remove the bay leaf, adjust seasoning, and serve hot.
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Servings: 6
Calories: 350 kcal per serving
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