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Beef Stew

Beef stew with fall-apart beef, chunky potatoes and carrots, and a deep mahogany broth made by searing beef, building a tomato-wine base, then simmering until tender. Finished with peas stirred in at the end for bright color and a tender-crisp bite.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef stew base
  • 2.5 lb beef chuck Cut into 1.5-inch cubes.
  • 1 lb Yukon gold potatoes Cubed.
  • 3 carrots Cut into thick rounds.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 cup frozen peas Added at the end.
  • 3 cup beef broth
  • 1 cup red wine
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire
  • 0.25 cup all-purpose flour Also used to season the beef.
  • 2 tbsp olive oil
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 salt and pepper to taste Season to taste.

Equipment

  • 1 Dutch oven

Method
 

Season and sear the beef
  1. Toss beef chuck cubes with the all-purpose flour to coat evenly.
  2. Heat olive oil in a Dutch oven over high heat and sear the beef in batches until deeply browned, about 6-8 minutes; remove to a plate.
Build the stew base
  1. Add onion, carrots, and celery to the Dutch oven and sauté for 5 minutes, stirring, until starting to soften.
  2. Add garlic and tomato paste and cook for 2 minutes, stirring, until fragrant and darkened slightly.
  3. Pour in the red wine to deglaze, scraping up browned bits from the bottom of the pot.
Simmer until tender
  1. Add beef broth, diced tomatoes, Worcestershire, dried thyme, bay leaves, and the browned beef back to the pot.
  2. Bring to a boil, then reduce heat to a steady simmer; cover and simmer for 60-75 minutes, until the beef is very tender.
Cook the vegetables and finish
  1. Add cubed Yukon gold potatoes and simmer for 20 minutes, stirring occasionally, until potatoes are tender.
  2. Stir in frozen peas and cook for 3 minutes, until bright green and heated through.
  3. Remove bay leaves, then season with salt and pepper to taste.

Notes

Pro tip: for the deepest flavor, brown the beef in small batches—overcrowding steams the meat instead of browning. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove or in the microwave. Freezing is yes—freeze up to 3 months, then thaw and reheat; peas may soften further, so consider adding a fresh handful when reheating if you want a fresher texture. For a lower-carb option, use a half portion of potatoes or swap in diced turnips.