Hearty Beef Stew
Instructions
- 1
Pat beef cubes dry with paper towels and season generously with salt and pepper. Toss beef with flour in a large bowl until evenly coated.
- 2
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides, about 2-3 minutes per side. Transfer browned beef to a plate.
- 3
In the same pot, reduce heat to medium and add diced onion. Cook for 5 minutes until softened. Add garlic and cook for another minute until fragrant.
- 4
Stir in tomato paste and cook for 2 minutes, stirring constantly to prevent burning.
- 5
Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to cook off the alcohol.
- 6
Return beef to the pot along with any accumulated juices. Add beef broth, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat to low.
- 7
Cover and simmer for 1 hour, stirring occasionally.
- 8
Add carrots, potatoes, and celery to the pot. Continue to simmer covered for another 45 minutes to 1 hour, until beef is fork-tender and vegetables are cooked through.
- 9
Remove bay leaves. Stir in frozen peas and cook for 5 more minutes until heated through.
- 10
Taste and adjust seasoning with salt and pepper as needed. Stir in fresh parsley just before serving.
- 11
Serve hot in deep bowls with crusty bread for dipping.
Chef's Note
"This slow-simmered beef stew is pure comfort in a bowl—perfect for Sunday dinners or chilly evenings. Take your time browning the meat and building layers of flavor; the patience pays off with tender beef and vegetables in a rich, satisfying broth."
