Description
This cozy homemade beef stew is made with tender chunks of beef, potatoes, carrots, herbs, and a rich savory broth. A hearty comfort food dinner perfect for cold nights, family meals, and make-ahead cooking.
Ingredients
2 pounds beef chuck roast, cut into 1 1/2-inch cubes
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/4 cup all-purpose flour
3 tablespoons olive oil
1 tablespoon unsalted butter
1 large yellow onion, diced
4 medium carrots, peeled and chopped
2 celery stalks, sliced
3 garlic cloves, minced
2 tablespoons tomato paste
1 cup dry red wine
3 cups beef broth
1 cup water
1 tablespoon Worcestershire sauce
2 bay leaves
4–5 fresh thyme sprigs
1 1/2 pounds potatoes, cut into chunks
1 cup frozen peas
Fresh parsley, chopped, for garnish
Instructions
Pat beef dry and season with salt and pepper.
Lightly dredge beef cubes in flour.
Heat olive oil in a large Dutch oven over medium-high heat.
Brown beef in batches until deeply seared.
Transfer browned beef to a plate.
Add butter, onion, carrots, and celery to the pot.
Cook until vegetables soften.
Add garlic and tomato paste, then cook briefly.
Pour in red wine and scrape browned bits from the bottom.
Add beef broth, water, Worcestershire sauce, bay leaves, thyme, and browned beef.
Bring to a gentle boil, then reduce to low simmer.
Cover and simmer for about 60 minutes.
Add potatoes and cook for 30–40 minutes more.
Stir in frozen peas and cook 3–5 minutes.
Remove bay leaves and thyme stems.
Adjust seasoning and garnish with fresh parsley before serving.
Notes
Use chuck roast for the best tender texture.
Brown the beef well for deeper flavor.
Keep the stew at a gentle simmer, not a hard boil.
Stew tastes even better the next day.
Serve with crusty bread, biscuits, or mashed potatoes.