Description
This Traditional Beef Stew recipe is a hearty, slow-simmered classic made with tender beef chuck, rustic vegetables, and savory broth. Perfect for cold nights, it’s an easy one-pot comfort meal packed with flavor. Great for meal prep, freezer-friendly, and customizable for gluten-free diets.
Ingredients
2 pounds beef chuck roast, cut into chunks
4 carrots, sliced
3 potatoes, cubed
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
4 cups beef broth
1 cup red wine (optional)
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
1 cup frozen peas
2 tablespoons olive oil
Salt and black pepper to taste
Instructions
1. Pat the beef dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear the beef in batches until browned. Set aside.
2. In the same pot, sautée chopped onions until translucent. Add garlic and tomato paste, cooking for 1-2 minutes.
3. Deglaze with red wine, scraping up browned bits. Return beef to the pot along with beef broth, Worcestershire sauce, bay leaves, and thyme. Bring to a boil, then simmer covered for 1.5 hours.
4. Add carrots and potatoes. Cover and cook for another 45 minutes until vegetables are tender.
5. Stir in frozen peas in the last 5 minutes. Adjust seasoning and remove bay leaves before serving.
Notes
Browning the beef adds deep flavor—don’t skip this step.
Deglaze the pan thoroughly to capture all the savory bits at the bottom.
If you prefer a thicker stew, mash a few potatoes into the broth or stir in a cornstarch slurry.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg