Description
A professional-style beef stew that transforms simple ingredients into a rich, hearty comfort dish. This recipe reveals chef-level secrets for tender beef, perfectly timed vegetables, and a deep, flavorful broth.
Ingredients
Scale
- 2 pounds cubed beef chuck or stewing meat (1.5-inch cubes)
- Flour for dredging
- 2 tablespoons olive oil (plus more as needed)
- 1 medium onion, chopped
- 3 sticks celery, chopped
- 6 cloves garlic, minced
- 1 (6-ounce) can tomato paste
- 1 cup dry red wine
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon Italian seasoning
- 3 bay leaves
- 1 pound Yukon Gold potatoes, diced
- 4 carrots, peeled and sliced
- 1 cup frozen peas (optional)
- Salt and pepper to taste
Instructions
- Organize all ingredients. Prep hearty vegetables (carrots, potatoes) to add later.
- Lightly dredge beef in flour, shaking off excess.
- Sear beef in Dutch oven with oil, in batches, until browned on all sides. Remove and set aside.
- Sauté onion and celery until softened. Add garlic and tomato paste; cook 1-2 minutes.
- Deglaze with wine, then add broth, Worcestershire sauce, seasoning, and bay leaves. Return beef and juices.
- Bring to gentle boil, reduce to simmer. Cover and cook 1 hour, stirring occasionally.
- Add potatoes and carrots. Continue simmering for 1 hour until beef is tender and vegetables are cooked.
- Remove bay leaves, stir in peas, season with salt and pepper. Serve hot.
Notes
Use chuck roast for tender results. Sear in batches for best flavor. Add vegetables in stages to avoid mushiness. Keep simmer gentle—vigorous boiling toughens meat.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 279
- Sugar: 5g
- Sodium: 480mg
- Fat: 13.2g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22.1g
- Fiber: 3g
- Protein: 19.1g
- Cholesterol: 75mg
Keywords: beef stew, comfort food, hearty stew, homemade recipe