Classis Beef Stew with Potatoes and Carrots
A hearty and comforting classic, this beef stew is slow-cooked to perfection with tender chunks of beef, soft potatoes, and sweet carrots simmered in a rich, flavorful broth. Packed with deep, savory flavors and wholesome ingredients, it’s the perfect cozy meal for chilly days or when you need a satisfying, home-cooked dish.
Ingredients
- For the Stew:
- 2 lbs (900 g) beef chuck, cut into 1 ½-inch cubes
- 3 tablespoons vegetable oil (or olive oil)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 6 cups beef broth (low sodium preferred)
- 1 cup dry red wine (optional, can replace with broth)
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme (or 2 sprigs fresh)
- 1 teaspoon dried rosemary (or 1 sprig fresh)
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon black pepper
- Vegetables:
- 4 medium carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 2 celery stalks, chopped
- 1 cup frozen peas (optional, added at the end)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: Heat oil in a large Dutch oven over medium-high heat. Working in batches, sear beef cubes until browned on all sides. Transfer to a plate.
- Sauté Aromatics: In the same pot, add onion and cook until softened. Stir in garlic and cook for 1 minute.
- Build the Base: Sprinkle flour over onions and garlic, stirring for 1–2 minutes to cook out the raw taste. Slowly whisk in red wine (if using) and broth.
- Season and Simmer: Stir in tomato paste, bay leaves, thyme, rosemary, salt, and pepper. Return beef to pot. Bring to a boil, then reduce heat, cover, and simmer for 1 ½ hours.
- Add Vegetables: Add carrots, potatoes, and celery. Simmer uncovered for another 45 minutes until beef and vegetables are fork-tender.
- Finish: Remove bay leaves and herb sprigs. Stir in peas (if using) and adjust seasoning.
- Serve: Ladle into bowls, garnish with fresh parsley, and serve warm.