Beef Stew
Recipe GLPR698c79d267e357
A classic, hearty beef stew with tender chunks of beef chuck braised in rich broth with aromatic vegetables, herbs, and red wine. The meat becomes fall-apart tender as it simmers low and slow, while carrots, potatoes, and celery add substance and natural sweetness. Finished with fresh peas and parsley, this warming French-inspired dish is perfect for cooler evenings.
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Ingredients
1 tbsp Vegetable oil
2 lb Beef chuck stew meat, cut into 1-inch cubes
1 Medium yellow onion, chopped
2 Carrots, peeled and cut into rounds
2 Celery stalks, chopped
3 Garlic cloves, finely chopped
¼ cup Tomato paste
6 cup Low-sodium beef broth
1 cup Red wine
1 tbsp Worcestershire sauce
2 Fresh thyme sprigs
2 Bay leaves
1 lb Baby potatoes, halved
1 cup Frozen peas
¼ cup Fresh parsley, chopped
Directions
Place a large Dutch oven or heavy-bottomed pot over medium heat and add the vegetable oil. Working in batches if necessary, add the beef chunks and cook, turning occasionally, until deeply browned on all sides, about 10 minutes total. Transfer the seared beef to a clean plate and set aside.
Add a bit more oil to the pot if needed and increase heat to medium-high. Add the chopped onion, carrot rounds, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes. Season with salt and pepper to taste. Stir in the garlic and tomato paste, cooking for another 2 minutes, stirring often, until the garlic becomes fragrant and the paste darkens slightly.
Return the browned beef and any juices that have accumulated to the pot. Pour in the beef broth, red wine, and Worcestershire sauce. Add the thyme sprigs and bay leaves. Bring the mixture to a boil, then reduce the heat to medium-low, cover the pot, and simmer gently. Stir occasionally and season with additional salt and pepper as needed. Continue simmering until the beef is very tender and easily falls apart with a spoon, approximately 30 to 45 minutes.
Add the halved baby potatoes to the pot, stir to combine, and cover. Simmer for about 15 minutes, until the potatoes are tender when pierced with a fork.
Remove and discard the bay leaves and thyme sprigs from the pot. Stir in the frozen peas and cook, stirring gently, until they are warmed through, about 2 minutes. Taste the stew and adjust seasoning with salt and pepper as desired.
Ladle the beef stew into individual serving bowls and garnish each portion generously with fresh chopped parsley before serving.
