Description
This hearty beef stew combines tender beef, savory broth, and fresh vegetables for a comforting one-pot meal. Perfect for cold days or family dinners!
Ingredients
Scale
- 3 pounds beef chuck roast, trimmed and cubed
- Salt and black pepper, to taste
- 3 tbsp vegetable oil, divided
- 2 medium onions, chopped
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- ¼ cup all-purpose flour
- 1 cup red wine (or substitute chicken broth)
- 3 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 6 red potatoes, quartered
- 4 carrots, sliced into ¼-inch pieces
- 1 cup frozen peas, thawed
- ¼ cup fresh parsley, minced
Instructions
- Preheat oven to 325°F. Season beef cubes with salt and pepper.
- Heat 1 tbsp vegetable oil in a Dutch oven over medium-high heat. Brown the beef in batches and set aside.
- Add onions to the pot and sauté until golden. Stir in garlic and tomato paste; cook for 1 minute.
- Sprinkle flour over the onions and stir. Deglaze with red wine, scraping the bottom of the pot.
- Add chicken broth, bay leaves, and thyme. Return beef to the pot and bring to a simmer.
- Transfer to the oven and cook uncovered for 90 minutes. Stir halfway through.
- Add carrots and potatoes. Cook for an additional hour.
- Remove from the oven, stir in peas, and let stand for 5 minutes. Discard bay leaves, sprinkle with parsley, and serve.
Notes
- For thicker stew, use a cornstarch slurry.
- Substitute red wine with additional broth for an alcohol-free version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Oven or Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg