Beef Stew
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 mediumyellow onion, chopped
- 2carrots, peeled, cut into rounds
- 2stalks celery, chopped
- kosher salt
- freshly ground black pepper
- 3 clovesgarlic, finely chopped
- ¼ c.tomato paste
- 6 c.low-sodium beef broth
- 1 c.red wine
- 1 tbsp.worcestershire sauce
- 2fresh thyme sprigs
- 2bay leaves
- 1 lb.baby potatoes, halved
- 1 c.frozen peas
- ¼ c.chopped fresh parsley
Directions
- 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
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
Add potatoes and simmer, covered, until potatoes are tender, about 15 minutes.
- 4
Remove bay leaves and thyme. Stir in peas and cook, stirring, until warmed through, about 2 minutes; season with salt and pepper.
- 5
Divide stew among bowls. Top with parsley.