Description
A hearty and flavorful beef stew perfect for a fall potluck.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 lbs potatoes, peeled and cubed
- 1 cup frozen peas
Instructions
- Season beef with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef on all sides. Remove beef and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in tomato paste and cook for 1 minute.
- Pour in red wine and scrape up any browned bits from the bottom of the pot. Let simmer for 2 minutes.
- Return beef to the pot. Add beef broth, thyme, rosemary, and bay leaf.
- Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until beef is tender.
- Add potatoes and cook for another 30-45 minutes, or until potatoes are tender.
- Stir in frozen peas and cook for 5 minutes more.
- Remove bay leaf. Season with salt and pepper to taste.
Notes
- For a thicker stew, mix 2 tbsp cornstarch with 2 tbsp cold water and stir into the stew during the last 10 minutes of cooking.
- Serve with crusty bread for dipping.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
