Description

A hearty, comforting beef stew made with tender chuck roast, vibrant vegetables, and aromatic herbs in a rich wine-infused broth. This classic stew delivers melt-in-your-mouth beef and deep flavors perfect for family dinners or chilly nights.

Ingredients

Scale

2 pounds cubed beef chuck or stewing meat
Flour for dredging
2 tablespoons olive oil
1 medium onion, chopped
3 sticks celery, chopped
6 cloves garlic, minced
1 (6-ounce) can tomato paste
1 cup dry red wine
3 cups beef broth (low-sodium)
1 tablespoon Worcestershire sauce
1/4 teaspoon Italian seasoning
3 bay leaves
1 pound Yukon Gold potatoes, peeled and diced
4 medium carrots, peeled and sliced
1 cup frozen peas (optional)
Salt and pepper to taste

Instructions

Pat beef dry and dredge lightly in flour.
Heat olive oil in Dutch oven. Sear beef in batches, 3-4 minutes per side. Remove and set aside.
Sauté onion and celery until softened. Add garlic and tomato paste; cook 1-2 minutes.
Deglaze with red wine, scraping browned bits. Add broth, Worcestershire sauce, seasoning, and bay leaves. Return beef with juices.
Bring to boil, then reduce to simmer. Cover and cook 1 hour, stirring occasionally.
Add potatoes and carrots. Cover and simmer another 1 hour until beef is tender and vegetables are cooked.
Remove bay leaves. Stir in peas and cook 2-3 minutes. Season with salt and pepper to taste.

Notes

Always brown beef in batches for best flavor. Keep simmering gentle—vigorous boiling makes beef tough. Add vegetables in stages to avoid mushy texture.

Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: American Comfort Food

Nutrition

Serving Size: 1 bowl
Calories: 296
Sugar: 5g
Sodium: 480mg
Fat: 12g
Saturated Fat: 4.5g
Unsaturated Fat: 6.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 28g
Cholesterol: 80mg

Keywords: beef stew, comfort food, homemade stew, hearty dinner