Comforting stew of tender beef, root veggies, and savory herbs, perfect for chilly evenings.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 3 medium carrots, peeled and sliced
03 - 2 large potatoes, peeled and diced
04 - 2 celery stalks, chopped
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas
→ Liquids
08 - 4 cups beef broth
09 - 1 cup dry red wine (optional; substitute additional broth if omitted)
→ Seasonings & Herbs
10 - 2 tbsp tomato paste
11 - 2 tsp salt
12 - 1 tsp black pepper
13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
→ Other
16 - 3 tbsp olive oil
17 - 2 tbsp all-purpose flour (use gluten-free flour for gluten-free option)
18 - 1 tbsp Worcestershire sauce
# How to Make It:
01 - Pat beef cubes dry using paper towels and season evenly with salt and pepper.
02 - Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown beef in batches, about 5 minutes per batch, until well-seared on all sides. Transfer browned beef to a plate.
03 - Add remaining tablespoon olive oil to pot. Sauté onion, carrots, and celery until softened, approximately 5 minutes. Stir in minced garlic and cook for 1 additional minute.
04 - Sprinkle flour over vegetables and stir continuously for 2 minutes to eliminate raw flavor.
05 - Return beef to pot. Add tomato paste, Worcestershire sauce, bay leaves, thyme, rosemary, and red wine if using. Stir to integrate, scraping up browned bits from bottom.
06 - Pour in beef broth and add diced potatoes. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours until beef is fork-tender and vegetables are cooked through.
07 - Remove lid, stir in frozen peas, and simmer uncovered for 10 minutes to slightly thicken.
08 - Discard bay leaves. Taste stew and adjust seasoning as needed. Serve warm, optionally with crusty bread.
