Description
A rich, slow-simmered beef stew with tender chuck roast, carrots, and potatoes in a savory red wine sauce. This one-pot classic is pure comfort food—perfect for cold nights and cozy dinners.
Ingredients
2 pounds cubed beef chuck or stewing beef (see Note)
Flour for dredging
2 tbsp olive oil (divided, plus more as needed)
1 medium onion, chopped
3 celery stalks, chopped
6 garlic cloves, minced
1 (6 oz) can tomato paste (see Note)
1 cup dry red wine
3 cups beef broth
1 tbsp Worcestershire sauce
¼ tsp Italian seasoning
3 bay leaves
1 lb Yukon Gold potatoes, peeled and diced
4 medium carrots, peeled and sliced thick
1 cup frozen peas (optional)
Salt and pepper, to taste
Instructions
Prepare ingredients. Peel and chop potatoes and carrots just before adding them later in the recipe.
Dredge beef cubes lightly in flour, shaking off excess.
Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Sear the beef in two batches until browned on all sides, adding more oil as needed. Transfer seared beef to a plate.
If the pot is dry, add another teaspoon of olive oil. Add onions and celery; sauté for about 5 minutes.
Stir in garlic and tomato paste; cook for 1–2 minutes until fragrant.
Pour in wine, beef broth, and Worcestershire sauce. Stir to scrape up browned bits from the bottom of the pot.
Return the beef (and any juices) to the pot. Add Italian seasoning and bay leaves. Bring to a gentle boil, then reduce heat, cover, and simmer for 1 hour, stirring occasionally.
Add potatoes and carrots. Cover again and simmer for another hour, stirring occasionally, until beef and vegetables are tender.
Remove bay leaves and stir in peas. Cook for 2–3 minutes until warmed through.
Season to taste with salt and pepper. Serve hot and enjoy!
Notes
For the best flavor, use well-marbled beef chuck cut into 1½-inch cubes. Avoid lean cuts, which can be tough.
If using double-concentrated tomato paste, reduce the amount by half.
You can cook steps 7–8 in the oven at 325°F for a similar result.
Skim excess fat off the top before serving or reheating (normal for stew).
For a thicker stew, simmer uncovered for the last 10–15 minutes.
- Prep Time: 15 minutes
- Cook Time: 2 hours 25 minutes
- Category: Main Dish, Stew
- Method: Stovetop (or Oven-Braised)
- Cuisine: American / European
