Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 cups beef broth
- 1 cup dry red wine (optional, or extra broth)
- 1 pound potatoes (Yukon Gold or Russet), peeled and cubed
- 3 large carrots, sliced into rounds
- 2 stalks celery, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup frozen peas
- Fresh parsley for garnish
Instructions
- In a large bowl or a resealable plastic bag, combine the flour, salt, and pepper. Toss the beef cubes in the flour mixture until each piece is evenly coated. This flour will help thicken the stew later on.
- Heat two tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, making sure not to overcrowd the pan. Brown the meat on all sides until a dark crust forms. Remove the beef and set it aside on a plate.
- Add the remaining tablespoon of oil to the same pot. Add the chopped onions and cook for about 5 minutes until softened. Stir in the garlic and tomato paste, cooking for another minute until the paste turns a deep red color and smells fragrant.
- Pour in the red wine or a splash of beef broth. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot—this is where the flavor lives! Let the liquid simmer for 2 minutes.
- Return the browned beef to the pot. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for about 1 hour and 15 minutes.
- Stir in the cubed potatoes, carrots, and celery. Cover the pot again and continue simmering for another 45 to 60 minutes, or until the beef and vegetables are completely tender.
- Remove the bay leaves. Stir in the frozen peas and let them cook for 2-3 minutes until heated through. Taste the stew and add more salt or pepper if needed. Garnish with fresh parsley before serving.
- Cook Time: 2 hours 30 minutes