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Beef Stew

Beef stew with deeply browned chuck, thick mahogany broth, and hearty potato-carrot chunks simmered until fork-tender. Finished with peas for a fresh pop and thyme-scented flavor, ready to serve with crusty bread.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck
  • 2.5 lb beef chuck
Yukon gold potatoes
  • 1 lb Yukon gold potatoes
Carrots
  • 3 carrots
Celery
  • 3 celery
Onion
  • 1 onion
Garlic
  • 4 garlic
Frozen peas
  • 1 cup frozen peas
Beef broth
  • 3 cup beef broth
Red wine
  • 1 cup red wine
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Tomato paste
  • 2 tbsp tomato paste
Worcestershire
  • 2 tbsp Worcestershire
All-purpose flour
  • 0.25 cup all-purpose flour
Olive oil
  • 2 tbsp olive oil
Bay leaves
  • 2 bay leaves
Dried thyme
  • 1 tsp dried thyme
Salt and pepper
  • 1 salt and pepper

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Toss the beef chuck with the all-purpose flour to coat evenly.
  2. Heat the olive oil in a Dutch oven over high heat and sear the beef in batches until deeply browned; remove to a plate.
Build the stew base
  1. Sauté the onion, carrots, and celery in the same Dutch oven for 5 minutes, stirring as needed to soften.
  2. Add the garlic and tomato paste and cook for 2 minutes.
  3. Pour in the red wine and deglaze the pot, scraping up browned bits.
Simmer until tender
  1. Add the beef broth, diced tomatoes, Worcestershire, dried thyme, bay leaves, and browned beef, then bring to a boil.
  2. Reduce heat to a simmer, cover, and cook for 60-75 minutes until the beef is very tender.
Finish and season
  1. Stir in the cubed Yukon gold potatoes and cook for 20 minutes, until tender.
  2. Add the frozen peas and cook for 3 minutes.
  3. Remove the bay leaves, then season with salt and pepper to taste.

Notes

Pro tip: Sear the beef in batches so the pot stays hot and you get deep browning; if the fond looks stubborn, deglaze thoroughly with the wine. Refrigerate leftovers in a covered container for up to 4 days (reheat gently). Freeze for up to 3 months; thaw overnight in the fridge and reheat on the stove. For a lower-carb option, swap the Yukon gold potatoes for turnips or parsnips (dice small for similar tenderness).