Name: Hearty Beef Stew
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6 servings
Ingredients: 2.5 lbs Beef chuck roast, cubed; 1/4 cup All-purpose flour; 3 tbsp Olive oil; 1 large Yellow onion, chopped; 4 cloves Garlic, minced; 3 large Carrots, sliced into rounds; 2 stalks Celery stalks, chopped; 1.5 lbs Gold potatoes, cubed; 4 cups Beef broth; 1 cup Dry red wine; 2 tbsp Tomato paste; 3 sprigs Fresh thyme; 1 sprig Fresh rosemary; 2 leaves Bay leaves; 1 cup Frozen peas

"Experience the ultimate comfort with our classic beef stew, where tender chunks of beef and garden-fresh vegetables are simmered to perfection in a rich, savory gravy. This soul-warming dish combines aromatic herbs and a splash of red wine for a deep, complex flavor profile that is perfect for any cozy evening."

1 Ingredients

Qty	Item
2.5 lbs 1.13 kg	Beef chuck roast, cubed
1/4 cup 30 g	All-purpose flour
3 tbsp 45 ml	Olive oil
1 large 1 large	Yellow onion, chopped
4 cloves 4 cloves	Garlic, minced
3 large 3 large	Carrots, sliced into rounds
2 stalks 2 stalks	Celery stalks, chopped
1.5 lbs 680 g	Gold potatoes, cubed
4 cups 950 ml	Beef broth
1 cup 240 ml	Dry red wine
2 tbsp 30 g	Tomato paste
3 sprigs 3 sprigs	Fresh thyme
1 sprig 1 sprig	Fresh rosemary
2 leaves 2 leaves	Bay leaves
1 cup 150 g	Frozen peas

2 Instructions

Step 1. Pat the beef dry with paper towels and toss with flour, salt, and pepper until evenly coated.

Step 2. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, then remove and set aside.

Step 3. Add the remaining oil to the pot. Sauté the onion, carrots, and celery for 5-7 minutes until softened. Stir in the garlic and tomato paste, cooking for another 2 minutes.

Step 4. Pour in the red wine, scraping the bottom of the pot to release the browned bits (fond). Let the wine reduce by half.

Step 5. Return the beef to the pot along with the beef broth, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.

Step 6. Add the cubed potatoes and continue to simmer, covered, for another 30-45 minutes or until the beef and potatoes are fork-tender.

Step 7. Stir in the frozen peas and cook for 5 minutes. Remove the herb sprigs and bay leaves before serving.

·
Use beef chuck roast rather than pre-cut 'stew meat' for better fat marbling and more tender results.
·
Don't crowd the pan when searing the beef; doing it in batches ensures a deep brown crust rather than steaming the meat.
·
For an even thicker stew, mash a few of the cooked potatoes directly into the broth at the end.
·
Allow the stew to sit for 10-15 minutes before serving to let the flavors meld and the sauce thicken slightly.

? Frequently Asked Questions

What is the best cut of beef for stew?

Beef chuck roast is the gold standard because it has plenty of connective tissue that breaks down during slow cooking, making the meat incredibly tender.

Can I make this in a slow cooker?

Yes! Brown the meat and sauté the aromatics first, then transfer everything to a slow cooker and cook on Low for 7-8 hours or High for 4-5 hours.

What can I use instead of red wine?

You can replace the red wine with an equal amount of additional beef broth and a tablespoon of Worcestershire sauce for depth.

How do I store leftovers?

Beef stew tastes even better the next day. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

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