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Ingredients
- 2 lbs (900 grams) beef chuck (cut into 1-inch cubes)
- Salt and black pepper (to season the beef)
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil (or olive oil)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 3 large carrots (peeled and sliced into ½-inch rounds)
- 2 celery stalks (sliced into ½-inch pieces)
- 4 cups beef broth (or beef stock)
- 1 cup red wine (optional, can substitute with more beef broth or water)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- 1 bay leaf
- 1 pound (450 grams) potatoes (peeled and cut into 1-inch chunks)
- 1 cup frozen peas (optional, for added color and nutrition)
- 1 tablespoon Worcestershire sauce (optional, for extra depth of flavor)
- 2 tablespoons chopped fresh parsley (for garnish, optional)
Steps
1. Prepare the Beef:
- Season the Beef: Pat the beef cubes dry with paper towels. Season them generously with salt and
black pepper.
- Coat with Flour: Place the flour in a shallow bowl and coat the beef cubes evenly with the flour.
Shake off any excess flour.
2. Brown the Beef:
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add the beef cubes in batches (do not overcrowd the pot) and brown them on all sides, about 5
minutes per batch.
- Remove the browned beef and set it aside on a plate.
3. Cook the Aromatics:
- In the same pot, add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for another 1 minute, until fragrant.
4. Deglaze the Pot:
- Stir in the tomato paste and cook for 1-2 minutes.
- Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it
simmer for 2 minutes until the wine reduces slightly.
5. Add the Beef and Broth:
- Return the browned beef to the pot.
- Add the beef broth, dried thyme, dried rosemary, and bay leaf. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1 hour.
6. Add Vegetables:
- After 1 hour, add the carrots, celery, and potatoes to the pot.
- Continue to simmer for an additional 30-45 minutes, or until the beef and vegetables are tender.
7. Finish the Stew:
- If using, stir in the frozen peas and Worcestershire sauce.
- Let the stew simmer for another 5-10 minutes, until the peas are heated through.
- Remove the bay leaf before serving.
- Adjust seasoning with salt and pepper to taste.
8. Serve:
- Garnish with chopped fresh parsley if desired.
- Serve hot with crusty bread or over rice, mashed potatoes, or noodles.