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Beef Stew

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stewing
  • Cuisine: American
  • Diet: Gluten Free

Description

This classic beef stew features tender chunks of beef simmered with potatoes, carrots, and peas in a rich, flavorful broth. It’s an ideal meal to warm you up and satisfy your hunger.

Ingredients

Units Scale
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup dry red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 4 large carrots, peeled and cut into 1-inch pieces
  • 4 medium potatoes, peeled and cut into chunks
  • 1 cup frozen peas
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Prepare the Beef:
    • Season the beef cubes with salt and pepper.
    • Dredge the beef in flour, shaking off any excess.
  2. Sear the Beef:
    • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
    • Add the beef in batches, browning on all sides. Remove and set aside.
  3. Sauté Aromatics:
    • In the same pot, add the diced onion and sauté until translucent.
    • Add the minced garlic and cook for an additional 1-2 minutes.
  4. Deglaze the Pot:
    • Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.
    • Let it simmer for a few minutes until slightly reduced.
  5. Add Broth and Seasonings:
    • Stir in the tomato paste, beef broth, dried thyme, and bay leaves.
    • Return the browned beef to the pot.
  6. Simmer the Stew:
    • Bring the mixture to a boil, then reduce the heat to low.
    • Cover and let it simmer for about 1 hour, or until the beef is tender.
  7. Add Vegetables:
    • Add the carrots and potatoes to the stew.
    • Continue to simmer for another 30 minutes, or until the vegetables are tender.
  8. Finish the Stew:
    • Stir in the frozen peas and cook for an additional 5 minutes.
    • Remove the bay leaves.
    • Adjust seasoning with salt and pepper to taste.
  9. Serve:
    • Ladle the stew into bowls and garnish with chopped fresh parsley if desired.

Notes

  • For a thicker stew, you can mash a few of the potatoes against the side of the pot and stir them in.
  • This stew pairs wonderfully with crusty bread or over a bed of rice.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://newsvks.com/beef-stew/