Warm, hearty, and packed with flavor, this beef stew is a comforting classic that’s perfect for chilly nights or anytime you crave a satisfying meal. Made with tender beef, hearty vegetables, and savory broth, it’s a dish that’s sure to become a family favorite.
Ingredients
- 2 lbs (900g) beef stew meat, cubed
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 carrots, sliced
- 4 celery stalks, sliced
- 3 medium potatoes, diced
- 1 cup frozen peas
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
- In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- Return the browned beef to the pot. Add the carrots, celery, potatoes, frozen peas, beef broth, red wine (if using), tomato paste, bay leaves, and dried thyme. Stir to combine.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1 ½ to 2 hours, or until the beef is tender and the vegetables are cooked through.
- Season the stew with salt and pepper to taste. Remove the bay leaves before serving.
- Ladle the beef stew into bowls and garnish with chopped fresh parsley if desired. Serve hot and enjoy!
This recipe serves 6-8 people and pairs perfectly with crusty bread or mashed potatoes.
