This recipe yields a deeply flavorful and comforting beef stew, perfect for a cozy evening. The key is in the slow cooking and layering of flavors, resulting in tender beef and rich, savory broth.
Ingredients:
- For the Beef:
- 2 lbs beef chuck roast, cut into 1.5-inch cubes
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- For the Stew:
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 lb potatoes (Yukon Gold or red), cut into 1.5-inch cubes
- 1 cup frozen peas
- 1 Tablespoon Worcestershire sauce.
- Salt and pepper to taste.
- Fresh Parsley for garnish.
Instructions:
- Prepare the Beef:
- In a large bowl, combine flour, salt, and pepper.
- Dredge the beef cubes in the flour mixture, ensuring they’re evenly coated.
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
- Sear the beef cubes in batches until browned on all sides. Remove the beef and set aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion, carrots, and celery. Sauté until the onion is translucent and the vegetables begin to soften, about 5-7 minutes.
- Add the minced garlic and tomato paste, and cook for another minute, until fragrant.
- Deglaze and Simmer:
- Pour in the red wine and scrape the bottom of the pot to deglaze, loosening any browned bits.
- Add the beef broth, bay leaves, thyme, and rosemary.
- Return the browned beef to the pot.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for 2-2.5 hours, or until the beef is very tender.
- Add Potatoes and Peas:
- Add the potatoes to the stew and continue to simmer for another 20-30 minutes, or until the potatoes are tender.
- Stir in the frozen peas, and the Worcestershire sauce, and cook for an additional 5 minutes, or until the peas are heated through.
- Season and Serve:
- Taste and adjust seasoning with salt and pepper as needed.
- Remove the bay leaves.
- Ladle the beef stew into bowls and garnish with fresh parsley.
- Serve hot with crusty bread for dipping.
Tips for Success:
- Sear the Beef: Don’t skip the searing step! It adds a deep, rich flavor to the stew.
- Low and Slow: Allow the stew to simmer slowly for the best results. The longer it simmers, the more tender the beef will become.
- Use Quality Broth: A good-quality beef broth will enhance the overall flavor of the stew.
- Customize: Feel free to add other vegetables like parsnips, turnips, or mushrooms.
- Thicken (Optional): If you prefer a thicker stew, you can whisk 1-2 tablespoons of cornstarch with cold water and stir it into the stew during the last 10 minutes of cooking.
- Leftovers: Beef stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator.