Description
This hearty beef stew is a classic comfort food featuring tender chunks of beef simmered with fresh vegetables and aromatic herbs in a rich broth. Perfect for a cozy family dinner, it combines the deep flavors of seared beef, slow cooking, and fresh garnishes to create a satisfying and warming meal.
Ingredients
Scale
Meat and Oil
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
Seasonings and Aromatics
- Salt and black pepper, to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon Worcestershire sauce
Liquids
- 4 cups beef broth
- 1 cup red wine (optional for depth of flavor)
- 2 tablespoons tomato paste
Vegetables
- 4 large carrots, sliced
- 4 medium potatoes, diced
- 2 stalks celery, chopped
- 1 cup frozen peas
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Sear the Beef: Heat olive oil in a large pot over medium-high heat. Season the beef cubes with salt and black pepper, then brown them in batches to ensure even searing on all sides. Once browned, remove the beef from the pot and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for an additional minute to release its fragrance.
- Add Liquids and Return Beef: Return the seared beef to the pot. Pour in the beef broth and optional red wine. Stir in the tomato paste and Worcestershire sauce, mixing well to combine all ingredients.
- Add Vegetables and Herbs: Add sliced carrots, diced potatoes, chopped celery, dried thyme, dried rosemary, and the bay leaf to the pot. Stir to distribute everything evenly and bring the mixture to a boil.
- Simmer Stew: Reduce the heat to low, cover the pot, and let the stew simmer gently for 1½ to 2 hours. Stir occasionally during this time to prevent sticking and to blend the flavors. The beef should become tender and the stew thickened.
- Finish with Peas and Seasoning: About 10 minutes before the end of cooking, stir in the frozen peas. Adjust the seasoning with salt and pepper to taste.
- Serve and Garnish: Remove the bay leaf, ladle the hot stew into bowls, and garnish with freshly chopped parsley. Serve immediately while warm.
Notes
- For a richer flavor, use the optional red wine, but it can be omitted for a non-alcoholic version.
- Be sure to brown the beef in batches to avoid overcrowding the pot and steaming the meat.
- If you prefer a thicker stew, mash some of the potatoes or add a cornstarch slurry near the end of cooking.
- Leftovers reheat well and often taste better the next day as flavors meld.
- This stew can be made in a slow cooker by browning the beef and sautéing onions and garlic first, then transferring all ingredients to the slow cooker and cooking on low for 7-8 hours.
