Ingredients
Scale
For the Beef:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
For the Stew:
- 1 large onion, diced
- 3 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine (optional, or substitute with more beef broth)
- 4 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 3 medium potatoes, peeled and cut into 1-inch cubes
- 1 cup frozen peas
- 1 tbsp Worcestershire sauce
- 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)
Instructions
- Prepare the Beef:
- Season beef cubes with salt and pepper. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Transfer the beef to a plate and set aside.
- Sauté Aromatics:
- Add the onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the garlic and tomato paste, cooking for another 1-2 minutes.
- Deglaze the Pot:
- Pour in the red wine (if using) or 1 cup of beef broth. Scrape up any browned bits from the bottom of the pot to add flavor.
- Simmer the Stew:
- Return the beef to the pot. Add the remaining beef broth, bay leaves, thyme, and rosemary. Stir well and bring to a boil. Reduce heat to low, cover, and let simmer for 60-90 minutes, stirring occasionally.
- Add Potatoes and Finish Cooking:
- Add the potatoes to the pot and cook for another 20-30 minutes, or until the potatoes are tender. Stir in the frozen peas and Worcestershire sauce during the last 5 minutes of cooking.
- Thicken (Optional):
- If you prefer a thicker stew, stir in the cornstarch slurry and let the stew simmer for 2-3 minutes until thickened.
- Serve:
- Remove bay leaves before serving. Ladle the stew into bowls and enjoy warm with crusty bread or your favorite side.
Notes
- Flavor Enhancements: Add a splash of balsamic vinegar or a pinch of smoked paprika for extra depth.
- Dietary Adjustments: Substitute potatoes with cauliflower for a low-carb version or use cornstarch instead of flour for a gluten-free option.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Vegetarian Option: Replace beef with mushrooms and lentils, and use vegetable broth instead of beef broth.