Beef Stew

Beef Stew

from delish.com
15 min

Stay warm all winter with this classic, stick-to-your ribs beef stew recipe that's filled with all your comforting, hearty favorites.

Ingredients

  • 1 tbsp. (or more) vegetable oil
  • 2 lb. beef chuck stew meat, cut into 1" cubes
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled, cut into rounds
  • 2 stalks celery, chopped
  • Kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic, finely chopped
  • 1/4 c. tomato paste
  • 6 c. low-sodium beef broth
  • 1 c. red wine
  • 1 tbsp. Worcestershire sauce
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • 1 lb. baby potatoes, halved
  • 1 c. frozen peas
  • 1/4 c. chopped fresh parsley

Directions

  1. 1

    In a large Dutch oven or heavy pot over medium heat, heat oil. Add beef and cook, turning occasionally, until seared on all sides, about 10 minutes. Transfer beef to a plate.

  2. 2

    Coat bottom of pot with oil if needed and heat over medium-high heat. Cook onion, carrots, and celery, stirring occasionally, until softened, about 7 minutes; season with salt and pepper. Add garlic and tomato paste and cook, stirring, until garlic is fragrant and tomato paste is darkened, about 2 minutes. Return beef and any accumulated juices to pot. Add broth, wine, Worcestershire, thyme, and bay leaves. Bring to a boil, then reduce heat to medium-low and bring to a simmer; season with salt and pepper. Cover and simmer, stirring occasionally, until beef is tender, 30 to 45 minutes.

  3. 3

    Add potatoes and simmer, covered, until potatoes are tender, about 15 minutes.

  4. 4

    Remove bay leaves and thyme. Stir in peas and cook, stirring, until warmed through, about 2 minutes; season with salt and pepper.

  5. 5

    Divide stew among bowls. Top with parsley.