🛒Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 large carrots, peeled and sliced
- 3 large potatoes, peeled and cubed
- 2 stalks celery, sliced
- 1 cup frozen peas
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
🔧Kitchen Tools Needed
- Large bowl
- Dutch oven
- Wooden spoon
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
📝Instructions
- 1
In a large bowl, toss the beef cubes with flour until evenly coated.
- 2
Heat olive oil in a large Dutch oven over medium-high heat. Add the beef in batches, browning on all sides. Remove and set aside.
- 3
In the same pot, add the onion and garlic, sautéing until softened, about 3 minutes.
- 4
Return the beef to the pot and add beef broth, red wine, tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir to combine.
- 5
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
- 6
Add carrots, potatoes, and celery to the pot. Cover and continue to simmer for another 30 minutes, or until vegetables are tender.
- 7
Stir in the frozen peas and cook for an additional 5 minutes.
- 8
Season with salt and pepper to taste. Remove bay leaves before serving.
- 9
Garnish with fresh parsley and serve hot.
🥗Nutrition Information
⚡Calories per serving: 450
🏷️Recipe Tags
❓Frequently Asked Questions
Can I make this beef stew in a slow cooker?
Yes, you can brown the beef and sauté the onions and garlic in a skillet, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Can I freeze leftover beef stew?
Absolutely! Allow the stew to cool completely, then store in airtight containers or freezer bags. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
