Description

This hearty beef stew recipe features tender, slow-simmered beef cubes cooked with a medley of vegetables, herbs, and a rich broth infused with tomato paste and optional red wine. Perfect for a comforting meal, this stew is simmered until the meat is melt-in-your-mouth tender and the flavors are deeply developed, then finished with fresh peas and parsley for a burst of freshness.

Ingredients

Scale

Beef and Seasoning

2 pounds beef stew meat, cut into 1-inch cubes
Salt and black pepper, to taste
2 tablespoons olive oil

Aromatics

1 large onion, chopped
3 cloves garlic, minced

Broth and Flavorings

4 cups beef broth
1 cup red wine (optional for depth of flavor)
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce

Vegetables and Herbs

4 large carrots, sliced
4 medium potatoes, diced
2 stalks celery, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1 cup frozen peas

Garnish

Fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Brown the Beef: Heat olive oil in a large pot over medium-high heat. Season beef cubes with salt and black pepper, then brown them in batches until well-seared on all sides. Remove the browned beef and set aside.
Sauté the Aromatics: In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Simmer the Stew: Return the browned beef to the pot. Add beef broth, red wine if using, tomato paste, and Worcestershire sauce. Stir well to combine all ingredients.
Add Vegetables: Incorporate the sliced carrots, diced potatoes, chopped celery, dried thyme, dried rosemary, and bay leaf into the pot. Bring the mixture to a boil over high heat.
Slow Simmer: Once boiling, reduce the heat to low, cover the pot, and let the stew simmer gently for 1 1/2 to 2 hours. Stir occasionally to prevent sticking and ensure even cooking, until the beef is tender and the flavors meld together.
Finish the Stew: Add the frozen peas into the stew during the last 10 minutes of cooking. Taste and adjust seasoning with additional salt and black pepper as needed.
Serve: Ladle the hot stew into bowls and garnish generously with freshly chopped parsley. Serve immediately for a comforting and satisfying meal.

Notes

For deeper flavor, allow the stew to rest for a few hours or overnight in the refrigerator and reheat before serving.
Red wine is optional but adds a rich complexity to the broth; you can substitute with extra beef broth if preferred.
Use fresh herbs if available for a more vibrant taste, adjusting the quantity to your liking.
This stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Ensure to brown the beef in batches to avoid steaming and to achieve a better sear and richer flavor.