A hearty and flavorful stew perfect for a cozy winter meal.
Ingredients:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10.75 ounce) can condensed beef broth
- 1 cup red wine (optional)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- Salt to taste
- 1 pound baby potatoes, halved
- 1 cup frozen peas (optional)
Instructions:
- Brown the beef: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add beef and cook in batches, turning occasionally, until browned on all sides. Remove beef from pot and set aside.
- Sauté vegetables: Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Combine ingredients: Return beef to the pot. Add diced tomatoes, beef broth, red wine (if using), thyme, rosemary, pepper, and salt. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until beef is very tender.
- Add potatoes: Add potatoes to the pot and cook for an additional 30 minutes, or until potatoes are tender.
- Add peas: Stir in frozen peas (if using) and cook for 5 minutes more, or until heated through.
- Serve: Serve hot with crusty bread or mashed potatoes.