Description
A hearty and flavorful classic beef stew made by slow simmering tender beef chunks with vegetables, aromatic herbs, and a rich broth. Perfect for a comforting family meal, this stew features browned beef, sautéed onions and garlic, and a blend of carrots, potatoes, celery, and peas, enhanced with tomato paste, Worcestershire sauce, and optional red wine for depth.
Ingredients
Scale
Beef and Seasonings
- 2 pounds beef stew meat, cut into 1-inch cubes
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Aromatics
- 1 large onion, chopped
- 3 cloves garlic, minced
Liquids and Flavorings
- 4 cups beef broth
- 1 cup red wine (optional for depth of flavor)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
Vegetables and Herbs
- 4 large carrots, sliced
- 4 medium potatoes, diced
- 2 stalks celery, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Season beef cubes with salt and black pepper, then brown the beef in batches until seared on all sides. Remove the browned beef and set aside.
- Sauté the Aromatics: In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Simmer the Stew: Return the browned beef to the pot. Pour in the beef broth, red wine (if using), tomato paste, and Worcestershire sauce. Stir everything well to combine.
- Add Vegetables: Stir in the sliced carrots, diced potatoes, chopped celery, dried thyme, dried rosemary, and bay leaf. Bring the mixture to a boil on medium-high heat.
- Slow Simmer: Reduce the heat to low, cover the pot, and let the stew simmer gently for 1 1/2 to 2 hours. Stir occasionally until the beef is tender and the flavors are well blended.
- Finish the Stew: Add the frozen peas in the last 10 minutes of cooking. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the hot stew into bowls and garnish with freshly chopped parsley before serving.
Notes
- For deeper flavor, use red wine but it can be omitted if preferred.
- Brown the beef in batches to avoid overcrowding the pot and ensure proper searing.
- If thicker stew is desired, remove the lid in the last 15 minutes of simmering to reduce the liquid.
- Use fresh herbs if available, adjusting quantity to taste.
- Leftovers can be stored refrigerated for up to 3 days or frozen for up to 3 months.
