Save to Pinterest A rich, comforting stew packed with tender beef, hearty vegetables, and savory herbs—perfect for chilly evenings.
This stew has become a family favorite, bringing warmth and comfort on cold days.
Ingredients
- Meats: 2 lbs (900 g) beef chuck, cut into 1-inch cubes
- Vegetables: 3 medium carrots, peeled and sliced, 3 medium potatoes, peeled and diced, 2 celery stalks, sliced, 1 large yellow onion, chopped, 2 cloves garlic, minced, 1 cup (150 g) frozen peas
- Liquids: 4 cups (1 L) beef broth (gluten-free if needed), 1 cup (240 ml) dry red wine (optional substitute with more broth), 2 tbsp tomato paste
- Spices & Herbs: 2 bay leaves, 1 tsp dried thyme, 1 tsp dried rosemary, ½ tsp black pepper, 1½ tsp salt (plus more to taste)
- Other: 3 tbsp olive oil, 2 tbsp cornstarch (mixed with 2 tbsp cold water if thicker stew desired)
Instructions
- Step 1:
- Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Step 2:
- Season beef cubes with salt and pepper. Working in batches, brown the beef on all sides. Remove and set aside.
- Step 3:
- Add remaining olive oil to the pot. Add onion and celery, sauté for 4 minutes until softened. Stir in garlic and cook for 1 minute.
- Step 4:
- Stir in tomato paste, then add carrots and potatoes. Return browned beef to the pot.
- Step 5:
- Pour in beef broth and red wine. Add bay leaves, thyme, and rosemary. Bring to a simmer, scraping up browned bits from the bottom.
- Step 6:
- Reduce heat to low, cover, and simmer for 1½ to 2 hours, or until beef is fork-tender. Stir occasionally.
- Step 7:
- Add peas in the last 10 minutes of cooking. If you prefer a thicker stew, stir in the cornstarch slurry and simmer until thickened.
- Step 8:
- Adjust seasoning with additional salt and pepper if needed. Remove bay leaves before serving.
Save to Pinterest Sharing this stew at the dinner table always creates warm family moments and fond memories.
Required Tools
Large Dutch oven or heavy-bottomed pot, chefs knife, cutting board, wooden spoon, ladle
Allergen Information
Contains none of the major allergens. If using store-bought broth, check for gluten or other allergens. Wine is optional and can be omitted or replaced.
Nutritional Information
Calories: 410, Total Fat: 17 g, Carbohydrates: 27 g, Protein: 35 g per serving.
Save to Pinterest This stew is even better the next day as the flavors develop. Serve with crusty bread for a complete meal.
Recipe FAQs
- → What cut of beef works best?
Beef chuck cut into 1-inch cubes is ideal for slow cooking; it becomes tender and flavorful during simmering.
- → Can I use other vegetables?
Yes, substituting sweet potatoes for regular potatoes adds a sweeter note, and additional root vegetables can enhance texture.
- → Is red wine necessary?
Red wine adds depth but can be omitted or replaced with extra broth for a milder taste.
- → How do I thicken the stew?
Mix cornstarch with cold water to create a slurry, then stir it in during the last cooking minutes until thickened.
- → Can this be made gluten-free?
Yes, use gluten-free beef broth, and ensure all other ingredients are free from gluten-containing additives.
- → What herbs complement this dish?
Bay leaves, thyme, and rosemary provide a traditional, savory aroma that enhances the beef and vegetables.