Save A comforting, robust stew loaded with tender beef, root vegetables, and savory herbs—perfect for chilly evenings.
This stew has become a favorite during cold months in my family; it warms the soul and fills the home with wonderful aromas.
Ingredients
- Beef chuck: 2 lbs (900 g), cut into 1-inch cubes
- Carrots: 3 medium, peeled and sliced
- Potatoes: 2 large, peeled and diced
- Celery stalks: 2, chopped
- Onion: 1 large, chopped
- Garlic: 3 cloves, minced
- Frozen peas: 1 cup (150 g)
- Beef broth: 4 cups (950 ml)
- Dry red wine: 1 cup (240 ml), optional can substitute more broth
- Tomato paste: 2 tbsp
- Salt: 2 tsp
- Black pepper: 1 tsp
- Bay leaves: 2
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Olive oil: 3 tbsp
- All-purpose flour: 2 tbsp or gluten-free flour
- Worcestershire sauce: 1 tbsp
Instructions
- Step 1:
- Pat the beef cubes dry with paper towels and season with salt and pepper.
- Step 2:
- Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches until deeply golden on all sides about 5 minutes per batch. Transfer browned beef to a plate.
- Step 3:
- Add the remaining tablespoon of olive oil to the pot. Sauté onion carrots and celery until softened about 5 minutes. Stir in garlic and cook for 1 minute more.
- Step 4:
- Sprinkle the flour over the vegetables and stir for 2 minutes to cook off the raw taste.
- Step 5:
- Return the beef to the pot. Add tomato paste Worcestershire sauce bay leaves thyme rosemary and red wine if using. Stir to combine and scrape up any browned bits from the bottom.
- Step 6:
- Pour in the beef broth and add potatoes. Bring to a boil then reduce heat to low cover and simmer for 1.5–2 hours until beef is fork-tender and vegetables are cooked through.
- Step 7:
- Remove lid add frozen peas and simmer uncovered for 10 minutes to thicken slightly.
- Step 8:
- Discard bay leaves. Taste and adjust seasoning if necessary. Serve hot with crusty bread if desired.
Save My family gathers around this stew on cold nights sharing stories and enjoying the warmth.
Required Tools
Large Dutch oven or heavy-bottomed pot Chefs knife Cutting board Wooden spoon Ladle
Allergen Information
Contains Wheat if using regular flour Soy in Worcestershire sauce To make gluten-free use gluten-free flour and ensure all condiments are certified gluten-free Always check product labels for allergens.
Nutritional Information
Calories 410 Total Fat 15 g Carbohydrates 29 g Protein 39 g per serving.
Save Finishing with fresh herbs just before serving brightens the flavors beautifully.
Recipe FAQs
- → What cut of beef works best?
Beef chuck is ideal due to its marbling and tenderness after slow cooking.
- → Can this stew be made gluten-free?
Yes, use gluten-free flour and ensure all sauces and broths are certified gluten-free.
- → How can I thicken the stew naturally?
Sprinkling flour over the sautéed vegetables and cooking briefly creates a roux that thickens the stew during simmering.
- → What vegetables complement this dish?
Root vegetables like carrots, potatoes, celery, and onions provide hearty texture and flavor balance.
- → Is red wine necessary in the stew?
Red wine is optional but adds depth; it can be substituted with extra beef broth without major flavor loss.
- → How long should the stew simmer?
Simmer gently for 1.5 to 2 hours until beef is fork-tender and vegetables are cooked through.