Ingredients

2 pounds cubed beef chuck or beef stewing meat

Flour (for dredging)

2 tablespoons olive oil + more as needed (divided)

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, peeled and diced

4 medium carrots, peeled and sliced thick

1 cup frozen peas (optional)

Salt and pepper to taste

Instructions

Step 1: Prep ingredients by peeling and cutting the potatoes and carrots just before adding them in step 8.

Step 2: Coat the beef cubes in flour, shaking off any excess.

Step 3: Heat 1 tablespoon of olive oil in a pot or Dutch oven over medium-high heat. Once hot, sear the beef in two batches without crowding the pan, turning the meat only after a few minutes to develop a good brown crust. Add the remaining oil for the second batch. Transfer browned beef to a plate.

Step 4: If the pot looks dry, add about a teaspoon more olive oil. Then add chopped onions and celery, sautéing for 5 minutes until softened.

Step 5: Stir in minced garlic and tomato paste, cooking and stirring frequently for 1 to 2 minutes.

Step 6: Pour in the red wine, beef broth, and Worcestershire sauce, scraping the bottom of the pot to loosen any browned bits.

Step 7: Return the beef and any juices on the plate to the pot. Add Italian seasoning and bay leaves. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour. Stir occasionally to prevent sticking and maintain a gentle simmer.

Step 8: Add diced potatoes and sliced carrots to the stew. Cover and simmer for another hour until the vegetables and meat are tender, stirring occasionally to prevent scorching.

Step 9: Remove bay leaves and stir in frozen peas if using. Let them warm through.

Step 10: Season with salt and pepper to taste and serve hot.

Tips & Variations

For a thicker stew, mash a few of the cooked potatoes against the pot’s side and stir them in.

Substitute beef chuck with stew beef or brisket for different textures.

Try adding a splash of balsamic vinegar or a teaspoon of smoked paprika for extra depth of flavor.

If you prefer a vegetarian version, use mushrooms instead of beef and vegetable broth instead of beef broth.

FAQs

Can I use other types of potatoes?

Yes, Yukon Gold potatoes work well for their creamy texture, but russet or red potatoes can also be used. Just be mindful that waxy potatoes hold their shape better while starchy potatoes can break down more during cooking.

Is it necessary to use red wine?

While red wine adds richness and acidity, you can omit it and replace it with extra beef broth if you prefer. The stew will still be flavorful and delicious.