Description
A comforting family recipe for hearty homemade beef stew, perfect for cold days.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 bay leaves
- 1 cup frozen peas (optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening, optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the diced onion and garlic. Sauté for 2-3 minutes until the onion is translucent.
- Return the browned beef to the pot. Add the carrots, potatoes, beef broth, red wine (if using), tomato paste, thyme, rosemary, salt, pepper, and bay leaves. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the beef is tender. Stir occasionally.
- If using, add the frozen peas during the last 10 minutes of cooking. For a thicker stew, stir in the cornstarch mixture and cook for an additional 5 minutes until thickened.
- Remove the bay leaves before serving. Adjust seasoning as needed. Serve hot with crusty bread or over rice.
Notes
- For a richer flavor, consider adding a tablespoon of Worcestershire sauce.
- You can substitute the red wine with additional beef broth for a non-alcoholic version.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg