Description
Hearty classic beef stew delivers comfort with tender meat and rich, velvety sauce simmered slowly to perfection. Warm spices and root vegetables promise a satisfying meal that connects home cooks with timeless culinary traditions.
Ingredients
Scale
Meat & Vegetables:
- 2 pounds (907 grams) beef chuck or stewing beef, cut into 1 ½-inch cubes
- 1 large onion, diced
- 3 large carrots, peeled and cut into chunks
- 2 large potatoes, peeled and cut into chunks
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 cup frozen peas
Liquid and Seasonings:
- 3 cups beef broth (low-sodium recommended)
- 1 cup dry red wine (optional, or substitute with more broth)
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (for dredging)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Meticulously pat beef cubes until completely dry, then generously coat with seasoned flour mixture, ensuring uniform coverage.
- Ignite a large Dutch oven with olive oil over robust heat, strategically searing beef chunks to develop rich caramelization, working in controlled batches to maintain optimal temperature.
- Reduce flame and introduce finely chopped onions and minced garlic, gently sweating until translucent and aromatic, releasing their inherent flavors.
- Incorporate tomato paste, stirring vigorously to caramelize and intensify depth. Deglaze the pot with robust red wine, expertly scraping accumulated fond from vessel’s bottom.
- Reunite seared beef with aromatic base, introducing beef broth, Worcestershire sauce, woodsy thyme, resinous rosemary, and traditional bay leaves. Allow liquid to reach vigorous simmer, then transition to gentle, covered low-temperature braising.
- After approximately 90 minutes of patient cooking, introduce chopped carrots, diced potatoes, and sliced celery. Continue simmering until proteins become luxuriously tender and vegetables reach perfect textural balance.
- During final cooking moments, fold in sweet green peas. Extract bay leaves and calibrate seasoning with precise salt and pepper adjustments.
- Elegantly plate stew, garnishing with freshly chopped parsley. Accompany with crusty artisan bread or creamy mashed potatoes for a comforting culinary experience.
Notes
- Always pat beef dry before coating to ensure a perfect, crispy exterior that seals in juicy flavors and prevents steaming.
- Brown meat in batches to maintain high heat, creating a rich caramelized crust that develops deep, complex flavor profiles.
- Choose tough, marbled cuts like chuck roast for maximum tenderness and rich beef taste after slow cooking.
- Consider gluten-free alternatives by swapping wheat flour with cornstarch or potato starch for coating beef, making the recipe suitable for gluten-sensitive individuals.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg