Description
This classic beef stew recipe features tender cubes of beef simmered with hearty vegetables like carrots, potatoes, and celery in a rich, flavorful broth enhanced with red wine, tomato paste, and fragrant herbs. Perfect for a comforting meal, it’s simmered slowly to develop deep, savory flavors and topped with fresh parsley for a bright finish.
Ingredients
Scale
Meat and Seasoning
- 2 pounds beef stew meat, cut into 1-inch cubes
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, sliced
- 4 medium potatoes, diced
- 2 stalks celery, chopped
- 1 cup frozen peas
- Fresh parsley, chopped, for garnish
Liquids and Herbs
- 4 cups beef broth
- 1 cup red wine (optional for depth of flavor)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
Instructions
- Brown the beef: Heat olive oil in a large pot over medium-high heat. Season the beef cubes with salt and black pepper, then brown them in batches until all sides are seared. Remove the beef and set aside.
- Sauté aromatics: Using the same pot, sauté the chopped onion for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute to release its aroma.
- Deglaze and combine: Return the browned beef to the pot. Pour in the beef broth and optional red wine, then stir in tomato paste and Worcestershire sauce until well combined.
- Add vegetables and herbs: Stir in the carrots, potatoes, celery, dried thyme, dried rosemary, and bay leaf. Bring the mixture to a boil.
- Simmer the stew: Reduce the heat to low, cover the pot, and let the stew simmer gently for 1 1/2 to 2 hours. Stir occasionally until the beef is tender and the flavors meld together.
- Finish with peas: Add the frozen peas during the last 10 minutes of cooking. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the hot stew into bowls and garnish with freshly chopped parsley before serving.
Notes
- For richer flavor, use red wine; omit if preferred.
- Brown the beef in batches to avoid overcrowding and ensure a good sear.
- Simmer gently to keep the beef tender and prevent vegetables from overcooking.
- Frozen peas are added last to keep their texture and bright color.
- This stew can be made a day ahead; flavors deepen with time.
- Use fresh herbs if available, adjusting quantities accordingly.
