Description

This hearty Beef Stew recipe features tender chunks of seared beef simmered slowly with aromatic vegetables, red wine, and rich beef broth. Enhanced with tomato paste, Worcestershire sauce, and Italian seasoning, the stew is finished with tender potatoes, carrots, and optional peas, creating a comforting and flavorful meal perfect for cozy dinners.

Ingredients

Scale

Beef and Coating

2 pounds cubed beef chuck or beef stewing meat
Flour (for dredging)

Vegetables and Aromatics

1 medium onion, chopped
3 sticks celery, chopped
6 cloves garlic, minced
1 pound Yukon Gold potatoes, peeled and diced
4 medium carrots, peeled and sliced fairly thick
1 cup frozen peas (optional)

Liquids and Seasonings

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
Salt and pepper, to taste
2 tablespoons olive oil + more as needed (divided)

Instructions

Prep ingredients: Peel and dice the potatoes and carrots just prior to adding them in step 8 to keep them fresh.
Dredge the beef: Coat the beef cubes lightly with flour and shake off any excess to help with browning and thickening the stew later.
Sear the beef: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches without crowding the pan by turning the pieces with tongs only after they have seared well on one side. Add the remaining oil for the second batch and transfer all browned meat to a plate.
Sauté vegetables: If the pot is dry, add a teaspoon of olive oil, then add chopped onions and celery. Cook over medium heat for about 5 minutes until softened.
Add garlic and tomato paste: Stir in minced garlic and tomato paste, cooking for 1-2 minutes while stirring frequently to develop the flavors.
Deglaze and add liquids: Pour in the dry red wine, beef broth, and Worcestershire sauce. Scrape the bottom of the pot to lift up browned bits for extra flavor.
Simmer the stew: Return the beef and any accumulated juices to the pot. Add Italian seasoning and bay leaves. Bring to a gentle boil, then reduce heat to low-medium, cover the pot, and simmer for 1 hour, stirring occasionally to prevent sticking.
Add potatoes and carrots: Stir in diced potatoes and carrots. Cover again and simmer for an additional hour or until the beef and vegetables are very tender, stirring occasionally and adjusting heat to maintain a gentle simmer.
Finish with peas: Remove bay leaves, stir in frozen peas, and let them warm through for a few minutes.
Season and serve: Season the stew with salt and pepper to taste, give it one final stir, and serve hot.

Notes

Use Yukon Gold potatoes for their waxy texture, which holds up well during long cooking times.
Dredging the beef in flour helps thicken the stew as it simmers.
Simmering gently is key to tender beef and to avoid breaking down vegetables too much.
Frozen peas are optional but add a pop of color and sweetness.
Cook the stew uncovered if you prefer a thicker broth, but expect longer cooking time.
Allow the stew to rest for a few minutes before serving to deepen the flavors.

Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Category: Stew
Method: Stovetop
Cuisine: American

Keywords: Beef stew, hearty stew, slow simmered beef, red wine stew, comfort food, winter stew