Hearty Beef Stew

A rich, comforting beef stew with tender beef, vegetables, and a savory broth, perfect for a satisfying family meal.

This hearty beef stew is a classic comfort dish with tender chunks of beef, carrots, potatoes, and a savory, deeply flavored broth. Slow simmering brings everything together into a rich, satisfying meal that is perfect for cold days or family gatherings. Serve it with crusty bread for an easy and complete dinner.

Ingredients

• 2 pounds beef chuck, cut into 1 1/2-inch cubes
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 cup dry red wine, optional
• 2 bay leaves
• 1 teaspoon dried thyme
• 4 medium carrots, peeled and cut into chunks
• 3 medium potatoes, peeled and cut into chunks
• 2 celery stalks, sliced
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. Pat the beef dry, then toss it with the flour, salt, and black pepper until evenly coated.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, then transfer it to a plate.
3. Add the onion to the pot and cook for 4 to 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute more.
4. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
5. Pour in the red wine, if using, and scrape up any browned bits from the bottom of the pot. Simmer for 2 to 3 minutes.
6. Return the beef to the pot. Add the beef broth, bay leaves, thyme, carrots, celery, and potatoes. Bring to a gentle boil.
7. Reduce the heat to low, cover, and simmer for about 1 hour and 45 minutes, stirring occasionally, until the beef is tender.
8. Add the peas and cook uncovered for 10 minutes more, until the vegetables are fully tender and the stew has thickened slightly.
9. Remove the bay leaves, taste, and adjust the seasoning with more salt and pepper if needed.
10. Serve hot, garnished with fresh parsley.