Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt & black pepper, to taste
- 1 cup frozen peas (optional)
- 2 tbsp flour (for thickening, if needed)
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown on all sides. Remove and set aside.
- Sauté the Aromatics: In the same pot, add the chopped onion and cook until soft. Stir in the garlic and cook for another 30 seconds.
- Deglaze the Pot: Pour in the red wine (if using) and scrape up any browned bits from the bottom. Let it reduce for 2 minutes.
- Simmer the Stew: Add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, and the browned beef back into the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour.
- Add the Vegetables: Stir in the carrots, potatoes, and celery. Cover and simmer for another 45 minutes, or until the vegetables are tender.
- Thicken (if needed): Mix 2 tbsp of flour with a little water and stir into the stew to thicken the broth.
- Final Touch: Add the frozen peas and cook for another 5 minutes. Remove the bay leaf and season with salt and pepper to taste.
- Serve: Ladle into bowls and enjoy with crusty bread!
Would you like any variations, such as slow cooker or Instant Pot instructions? 😊