🍽️ Serves: 6–8
⏱️ Total Time: 2.5–3 hours (mostly hands-off)
🥄 Style: Classic, hearty, and ultra-flavorful
📦 Ingredients:
🥩 For the Beef:
- 2–2½ lbs beef chuck, cut into 1½” cubes
- Salt & black pepper, to taste
- 2–3 tablespoons flour
- 2 tablespoons olive oil (or vegetable oil)
🧄 Aromatics & Base:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (or extra beef broth)
- 4 cups beef broth (low sodium)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 1 teaspoon rosemary (optional)
- 1 bay leaf
🥕 Vegetables:
- 4 carrots, sliced thick
- 3–4 potatoes, peeled and cubed (Yukon golds or reds)
- 2 ribs celery, sliced
- 1 cup frozen peas (add at the end)
- Optional: parsnips, turnips, or mushrooms
👨🍳 Instructions:
1. Brown the Beef
- Pat beef dry and season with salt & pepper.
- Toss with flour to coat lightly.
- Heat oil in a large Dutch oven or soup pot over medium-high heat.
- Sear the beef in batches until browned on all sides (don’t overcrowd). Set aside.
2. Sauté the Aromatics
- In the same pot, add a bit more oil if needed.
- Sauté the chopped onion and celery until softened (about 5 minutes).
- Stir in garlic and tomato paste. Cook 1 minute until fragrant.
3. Deglaze with Wine
- Pour in the wine and scrape up all the browned bits (FLAVOR!) from the bottom.
- Let simmer 2–3 minutes to reduce slightly.
4. Build the Stew
- Return beef to the pot.
- Add beef broth, Worcestershire, thyme, rosemary, and bay leaf.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1.5 hours.
5. Add Vegetables
- Add carrots and potatoes.
- Continue simmering, covered, for 30–45 minutes, or until veggies and beef are fork-tender.
6. Final Touches
- Remove lid and simmer uncovered for 10–15 more minutes to thicken slightly.
- Stir in frozen peas and cook 5 more minutes.
- Discard bay leaf, taste, and adjust seasoning.
🌿 Optional Finish:
- Stir in a tablespoon of butter for richness.
- Add a splash of balsamic vinegar or lemon juice for brightness.
- Top with fresh parsley or chives for color and freshness.
🥖 What to Serve With:
- Crusty bread or buttermilk biscuits
- A side salad
- Mashed potatoes (yes, double carbs — you deserve it)
🧊 Storage:
- Keeps in the fridge for up to 4 days (tastes even better the next day).
- Freezes beautifully for up to 3 months — just leave out the potatoes and add them fresh when reheating if preferred.
