Description
A comforting and nostalgic beef stew made with tender chunks of beef, colorful vegetables, and a rich broth, perfect for chilly nights.
Ingredients
Scale
- 3 pounds whole boneless beef chuck roast, cut into 1.5-inch chunks
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon ground black pepper
- Olive oil (for searing)
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
- 3 large carrots, peeled and chopped
- 1 teaspoon fresh thyme, roughly chopped (or 1/2 teaspoon dried thyme)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1/2 cup red wine or beef broth
- 1/4 cup all-purpose flour, plus more as needed
- 4 cups beef broth, plus more as needed
- 3 medium Yukon gold potatoes, peeled and diced
- 2 dried bay leaves
- Chopped parsley, for garnish
- Frozen or fresh green peas (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- Season the beef chunks with salt and pepper. In a Dutch oven, heat 2 tablespoons of olive oil over high heat and sear the beef until browned on all sides, about 4-5 minutes per side. Transfer the beef to a plate.
- Add the diced onion, minced garlic, and chopped carrots to the pot. Cook for about 5 minutes until the onions are translucent.
- Stir in the fresh thyme, tomato paste, and Worcestershire sauce; cook for 2-3 minutes until fragrant.
- Pour in the red wine (or beef broth) and deglaze the bottom of the pot, reducing for 3 minutes.
- Sprinkle the flour over the mixture, stirring to coat, then gradually add the beef broth until thickened.
- Return the beef to the pot, add the diced potatoes and bay leaves, bring to a boil, and then reduce to a simmer for 5-7 minutes.
- Cover and transfer the pot to the oven for about 1 hour and 45 minutes, until the beef is tender.
- Stir in green peas about 10 minutes before taking it out of the oven.
- Remove bay leaves before serving and garnish with parsley.
Notes
For a thicker stew, mix a tablespoon of flour with cold water and stir it in during the last 10 minutes of cooking. Store leftovers in an airtight container for up to four days.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: beef stew, comfort food, dutch oven, hearty meals, winter recipes
