Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 3 large carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- 1 cup frozen peas (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Coat the Beef: Toss beef cubes with flour, salt, and black pepper.
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Sear beef in batches, then transfer to a plate.
- Sauté Aromatics: Cook onion for 3-4 minutes until softened. Add garlic and cook for 1 more minute.
- Build the Base: Stir in tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
- Add the Liquid: Pour in beef broth and red wine, scraping up browned bits from the pot.
- Simmer the Stew: Return beef to the pot, bring to a simmer, cover, and cook on low for 1.5 to 2 hours.
- Add Vegetables: Stir in carrots, potatoes, and celery. Cook for another 45 minutes until vegetables and beef are tender.
- Finish & Serve: Stir in peas and cook for 5 more minutes. Remove bay leaves, adjust seasoning, and garnish with fresh parsley.
Notes
- Slow Cooker Version: Brown beef, then cook all ingredients on low for 8 hours or high for 4-5 hours.
- Instant Pot Method: Sauté beef and onions, then pressure cook on high for 35 minutes with a natural release.
- Thicker Stew: Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) during the last 10 minutes.
- Extra Herbs: Use fresh thyme and rosemary instead of dried for a more vibrant flavor.
- No Red Wine? Replace with extra beef broth for a non-alcoholic version.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner, One-Pot Meal
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: American
