Description

A hearty and comforting beef stew recipe that is perfect for chilly days. Tender chunks of beef, aromatic herbs, and vegetables simmered in a flavorful broth until everything is perfectly cooked. This classic dish is a crowd-pleaser and ideal for family dinners.

Ingredients

For the stew:

2 lbs beef chuck (cut into 1-inch cubes)
3 tablespoons all-purpose flour
2 tablespoons olive oil
1 large onion (chopped)
3 cloves garlic (minced)
4 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves

For the vegetables:

4 carrots (peeled and sliced)
3 potatoes (peeled and cubed)
2 celery stalks (sliced)
1 cup frozen peas
Salt and black pepper to taste
Chopped fresh parsley for garnish (optional)

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Instructions

Toss the beef: Coat the beef cubes with flour, salt, and pepper.
Brown the beef: Sear the beef in batches in a large pot with olive oil. Transfer the seared beef to a plate.
Sauté onion and garlic: In the same pot, cook onion until soft, then add garlic.
Add remaining ingredients: Stir in tomato paste, beef broth, red wine, Worcestershire sauce, thyme, rosemary, and bay leaves. Return beef to the pot and simmer.
Add vegetables: After an hour, add carrots, potatoes, and celery. Simmer until tender.
Finish the stew: Stir in peas, adjust seasoning, and garnish with parsley before serving.

Notes

For extra richness, sear the beef in small batches to avoid steaming.
If not using wine, replace it with additional beef broth.
The stew tastes even better the next day.