Description
This Easy Beef Stew is a hearty, comforting meal packed with tender beef, savory vegetables, and a rich, flavorful broth. Perfect for cold weather or a cozy dinner, this quick recipe takes less than two hours and doesn’t require any thickeners, making it a family favorite for busy nights.
Ingredients
- 2 lbs beef chuck, cut into cubes
- 1 onion, diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine
- 1 tsp Worcestershire sauce
- 2 bay leaves
- 2 thyme sprigs
- 1 lb baby potatoes, halved
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
-
Sear the Beef:
In a large Dutch oven, heat oil over medium-high heat. Brown the beef in batches, about 10 minutes per batch. Transfer beef to a plate. -
Cook the Vegetables:
In the same pot, cook onions, carrots, and celery until softened. Stir in garlic and tomato paste, cooking until the paste darkens slightly. -
Simmer:
Return the beef to the pot. Add the beef broth, red wine, Worcestershire sauce, bay leaves, and thyme. Bring to a boil, then reduce the heat and simmer for 30-45 minutes, until the beef is tender. -
Add the Potatoes:
Add the potatoes and cook for about 15 minutes until they are tender. -
Finish:
Discard the bay leaves and thyme. Add peas and cook for another 2 minutes. Season with salt and pepper. Garnish with fresh parsley.
Notes
- Different Vegetables: Add mushrooms, parsnips, or green beans for extra flavor.
- Spicy Version: Add red pepper flakes or hot sauce for a spicy kick.
- Alternative Meat Cuts: You can use sirloin or round roast, but beef chuck works best for tenderness.
- Thickening the Stew: If you’d like a thicker stew, let it simmer uncovered for longer or mash some of the potatoes in the pot.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
