Hearty Beef Stew

This classic beef stew is the ultimate comfort food, perfect for cold winter nights. Tender chunks of beef, vegetables, and a rich, flavorful broth come together in this one-pot wonder.

This hearty beef stew serves 6-8 and can be made ahead of time, as the flavors only improve with age. Serve with crusty bread for a complete meal that's sure to satisfy.

Course Main Course, Soup

Servings 6

Ingredients

2 lbs beef stew meat, cut into 1-inch cubes
3 Tbs flour
1 tsp salt
1/2 tsp pepper
2 Tbs olive oil
1 large onion, chopped
4 garlic cloves, minced
1 cup red wine
4 cups beef broth
2 Tbs tomato paste
1 tsp dried thyme
2 bay leaves
4 medium carrots, peeled and sliced or diced
3 celery ribs, sliced or diced
1 lb baby potatoes, halved Or use russets and dice
1 cup frozen peas

Instructions

Season the beef with salt and pepper, then coat with flour.
In a large Dutch oven, heat olive oil over medium-high heat.
Brown the beef in batches, about 2-3 minutes per side.
Remove and set aside . In the same pot, sauté onions and garlic until softened, about 3-4 minutes.
Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot.
Return the beef to the pot. Add beef broth, tomato paste, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer covered for 1 hour .
Add carrots, celery, and potatoes. Continue simmering for another 30-40 minutes, or until vegetables are tender and beef is easily pulled apart with a fork .
Stir in frozen peas and cook for an additional 5 minutes.
Remove bay leaves, adjust seasoning if needed, and garnish with fresh parsley.
Enjoy!