Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- Salt & pepper, to taste
- 3 cloves garlic, minced
- 1 large onion, chopped
- 3 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine (optional, or use more broth)
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 4 carrots, sliced
- 3 potatoes, peeled & cubed
- 2 celery stalks, sliced
- 1 cup frozen peas (added at the end)
- 2 tbsp flour (optional, for thickening)
- Fresh parsley, for garnish
Instructions
- Brown the Beef: In a large pot, heat olive oil over medium-high heat. Season beef cubes with salt and pepper. Brown in batches, then set aside.
- Sauté Aromatics: In the same pot, add onion and cook until softened. Stir in garlic and tomato paste, cook 1–2 minutes.
- Deglaze: Pour in wine (or broth) and scrape up the brown bits.
- Simmer: Return beef to pot. Add beef broth, Worcestershire sauce, thyme, bay leaves. Bring to a boil, then reduce to a simmer.
- Add Veggies: After 30 minutes, add carrots, potatoes, and celery. Simmer uncovered for another 45–60 minutes, or until meat is tender and stew is thickened.
- Thicken if Needed: Stir in flour mixed with a little water if you want it thicker.
- Finish: Add peas in the last 5 minutes. Remove bay leaves, adjust seasoning.
- Serve: Garnish with parsley and serve hot with crusty bread!
Would you like a slow cooker version of this too? 🥕🍖