Name: Hearty Beef Stew
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Ingredients: 2 pounds beef chuck roast (cut into 1-inch cubes); 3 tablespoons all-purpose flour; 2 tablespoons olive oil; 1 large yellow onion (chopped); 3 cloves garlic (minced); 4 cups beef broth; 1 cup dry red wine (optional, can substitute with more broth); 3 large carrots (peeled and sliced); 3 medium potatoes (peeled and cubed); 2 stalks celery (sliced); 2 tablespoons tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 bay leaves; Salt and pepper to taste; 2 tablespoons chopped fresh parsley (for garnish)

Description

This Beef Stew recipe is rich, comforting and perfect for chilly evenings.

Ingredients

Scale

2 pounds beef chuck roast (cut into 1-inch cubes)
3 tablespoons all-purpose flour
2 tablespoons olive oil
1 large yellow onion (chopped)
3 cloves garlic (minced)
4 cups beef broth
1 cup dry red wine (optional, can substitute with more broth)
3 large carrots (peeled and sliced)
3 medium potatoes (peeled and cubed)
2 stalks celery (sliced)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper to taste
2 tablespoons chopped fresh parsley (for garnish)

Instructions

Start this savory adventure by tossing the beef cubes in a large bowl with the flour, salt, and pepper. This ensures a light coating that will help achieve a beautiful golden crust during browning.
Next, heat the olive oil in your Dutch oven over medium-high heat. Once the oil is shimmering, add the beef in batches to avoid overcrowding the pot. Brown each side for about 3-4 minutes.
With the remaining oil, toss in the chopped onion and let it cook until it’s softened and translucent. Then, add the minced garlic and stir for another minute, just until fragrant.
Add the tomato paste to the onions and garlic, stirring well until it’s fully incorporated. Next, pour in the red wine, scraping up any brown bits on the bottom of the pot using your wooden spoon.
Return the browned beef to the pot, adding the beef broth, dried thyme, dried rosemary, and bay leaves. Mix everything together well.
After simmering for about 1.5 hours, it’s time to add the carrots, potatoes, and celery. Stir everything together and let it simmer uncovered for an additional 45 minutes.
Once the time is up, remove the bay leaves and taste your stew. Adjust the seasoning with salt and pepper to your preference. Garnish with freshly chopped parsley before serving.

Notes

For a thicker stew, allow it to simmer uncovered longer until it reaches your desired consistency. Stir occasionally to prevent ingredients from sticking to the bottom of the pot.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Dinner

Nutrition

Calories: 380 kcal
Sodium: 680 mg
Protein: 30 g