Description
A rich, hearty stovetop beef stew made with tender beef, vegetables, and a savory broth. The perfect comfort meal for fall and winter.
Ingredients
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2 tbsp olive oil
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2 lbs beef chuck, cut into 1-inch cubes
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Salt and black pepper to taste
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2 tbsp all-purpose flour
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1 small onion, diced
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3 garlic cloves, minced
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3 carrots, peeled and chopped
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2 celery stalks, chopped
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3 cups beef broth
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1 cup red wine (optional, or use more broth)
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1 tbsp tomato paste
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1 tsp dried thyme
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2 bay leaves
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2 cups potatoes, cubed
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1 cup mushrooms, sliced
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1 tsp Worcestershire sauce
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2 tbsp chopped parsley
Instructions
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Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, toss with flour, and brown for 5–6 minutes. Remove and set aside.
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Sauté onion, carrots, and celery for 5 minutes. Add garlic and cook 30 seconds.
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Stir in tomato paste, then pour in wine, broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil.
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Add beef, potatoes, and mushrooms. Reduce heat to low, cover, and simmer 1 ½ to 2 hours until beef is tender.
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Remove bay leaves, adjust seasoning, and garnish with parsley before serving.
Notes
For tender beef, simmer slowly and do not boil.
Use balsamic vinegar instead of wine for acidity.
Add peas or green beans for extra color and nutrition.
Store up to 4 days in the fridge or 3 months frozen.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 450 kcal per serving