Description
A hearty winter stew packed with tender beef, rustic vegetables, and rich, flavorful broth. Perfect for cold nights and cozy family dinners.
Ingredients
- 2 lb beef stew meat (chuck roast), cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp flour (or cornstarch for gluten-free)
- 4 cups beef broth
- 1 cup red wine (optional)
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 cup frozen peas
- 1 tsp thyme
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Brown the beef in olive oil until well seared, then remove from the pot.
Cook onion and garlic in the same pot until fragrant.
Add tomato paste and flour, stirring well.
Slowly pour in broth and wine, whisking until smooth.
Add the beef, carrots, potatoes, celery, thyme, and bay leaves.
Simmer for 90 minutes on low heat.
Stir in peas and Worcestershire sauce, cook for 5 more minutes.
Season, garnish, and serve hot.
Notes
Add barley for texture or swap beef for turkey for a lighter option.
Freezes beautifully for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1bowl
- Calories: 380
- Sugar: 6
- Sodium: 7220
- Fat: 17
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 34
- Cholesterol: 95