Ingredients
Beef and Seasoning
- 2 lbs beef chuck, cut into 1 1/2-inch cubes Pat dry and season generously with salt and pepper.
- 2 tablespoons olive oil For browning beef.
- 1 teaspoon salt Or to taste.
- 1/2 teaspoon black pepper Or to taste.
Vegetables and Aromatics
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 2 lbs russet potatoes, peeled and cut into 1 1/2-inch cubes
- 1/2 cup frozen peas Optional.
Liquid and Flavorings
- 4 cups beef broth
- 1 cup dry red wine Optional, or use additional beef broth.
- 1 14.5 ounce can diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
Thickener
- 1/4 cup all-purpose flour For thickening the stew.
Garnish
Method
Preparation
- Pat the beef chuck dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides until well seared. Remove the beef and set aside.
- Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Sprinkle flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
Cooking
- Gradually pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Bring to a simmer, stirring until the sauce thickens.
- Return the beef to the pot. Stir in the diced tomatoes (undrained), Worcestershire sauce, bay leaves, and dried thyme. Bring to a gentle simmer.
- Reduce heat to low, cover the pot, and cook for 1 hour and 30 minutes, or until the beef is very tender.
- Add the carrots, celery, and potatoes to the pot. Stir well.
- Continue to simmer, covered, for another 45-60 minutes, or until the vegetables are tender.
- Remove bay leaves. Stir in frozen peas (if using) during the last 5 minutes of cooking. Taste and adjust seasoning as needed.
Serving
- Ladle into bowls, garnish with fresh parsley, and serve hot.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 40gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 4g
Notes
For best flavor, let the beef sear well. Feel free to experiment with other vegetables like mushrooms or parsnips for added flavor. If you like a thicker stew, you can mix some cornstarch with cold water and stir it into the stew during the last few minutes of cooking. Don’t rush the simmering process.
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