Description
A comforting and hearty beef stew, perfect for family gatherings, filled with tender beef and fresh vegetables.
Ingredients
Scale
- 3 lbs beef chuck, cubed
- Kosher salt and pepper
- 3 tbsp olive oil
- 2 yellow onions, chopped
- 4 garlic cloves, minced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 2 tbsp tomato paste
- 1 cup dry red wine
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp Worcestershire sauce
- Optional: 1½ lbs potatoes
- Optional: 1 cup mushrooms
- Optional: 1 cup peas
- Optional roux: 2 tbsp butter + 2 tbsp flour
Instructions
- Preheat your oven to 325°F.
- Pat the cubed beef chuck dry and season with kosher salt and pepper.
- In a large Dutch oven, heat olive oil and sear the beef until browned on all sides. Set aside.
- Sauté onions until translucent, then add carrots and celery, cooking until softened. Add garlic and tomato paste, stirring until fragrant.
- Deglaze pot with red wine and simmer for 2 minutes.
- Add beef broth, diced tomatoes, thyme, bay leaves, and Worcestershire sauce. Bring to a gentle simmer.
- Return beef to the pot, cover, and transfer to the oven.
- Cook for 2½ to 3 hours, adding optional ingredients after 1.5 hours.
- If thickening, prepare roux and stir into stew. Add peas just before serving.
- Serve warm in bowls.
Notes
Make the stew a day in advance for deeper flavors. Can substitute beef with chicken or turkey for a lighter option.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg