This hearty beef stew recipe is a culinary journey that marries tender chunks of seared beef with a medley of aromatic vegetables, creating a soul-warming dish perfect for colder days. The initial step involves the art of searing, where the beef chuck stew meat is meticulously cut into bite-sized cubes and browned to perfection. This process not only locks in the meat’s juices but also imparts a rich depth of flavor.
As the beef luxuriates on a plate, the stage is set for a symphony of vegetables. A melody of onion, carrots, and celery takes center stage, dancing in a pot of sizzling oil until their tender embrace creates a harmonious base. Garlic and tomato paste join the ensemble, releasing fragrant notes that deepen the stew’s complexity. The seared beef makes a triumphant return to the pot, setting the foundation for a robust broth.
With the addition of low-sodium beef broth, red wine, Worcestershire sauce, and a bouquet of thyme and bay leaves, the stew transforms into a savory masterpiece. This bubbling cauldron simmers, allowing the beef to tenderize and the flavors to meld into a symphony of taste. The introduction of baby potatoes adds a comforting element, their tenderness harmonizing with the rich broth.
As the final act approaches, frozen peas make a brief appearance, their vibrant green hue signaling the stew’s imminent completion. The removal of bay leaves and thyme marks the resolution, leaving a luscious, well-balanced concoction. Ladled into bowls and crowned with a sprinkle of freshly chopped parsley, each serving becomes a canvas of flavors and textures. This beef stew, born of patience and culinary finesse, promises a journey through layers of taste that culminate in a satisfying and comforting dining experience.
Beef Stew
YIELDS:
8 serving(s)
PREP TIME:
15 mins
TOTAL TIME:
1 hr 40 mins
CAL/SERV:
296
Ingredients
1 tbsp. (or more) vegetable oil
2 lb. beef chuck stew meat, cut
into 1″ cubes
1 medium yellow onion, chopped
2 carrots, peeled, cut into rounds
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, finely chopped
1/4 c. tomato paste
6 c. low-sodium beef broth
1 c. red wine
1 tbsp. Worcestershire sauce
2 fresh thyme sprigs
2 bay leaves
1 lb. baby potatoes, halved
1 c. frozen peas
1/4 c. chopped fresh parsley
Directions
Step 1
In a large Dutch oven or heavy pot over medium heat,
heat oil. Add beef and cook, turning occasionally, until
seared on all sides, about 10 minutes. Transfer beef to
a plate.
Step 2
Coat bottom of pot with oil, if needed, and heat over
medium-high heat. Cook onion, carrots, and celery,
stirring, until softened, about 7 minutes; season with
salt and pepper. Add garlic and tomato paste and
cook, stirring, until garlic is fragrant and tomato paste
has darkened, about 2 minutes. Return beef to pot.
Add broth, wine, Worcestershire, thyme, and bay
leaves. Bring to a boil, then reduce heat to mediumlow and bring to a simmer; season with salt and
pepper. Cover and simmer, stirring occasionally, until
beef is tender, 30 to 45 minutes.
Step 3
Add potatoes and simmer, covered, until potatoes are
tender, about 15 minutes.
Step 4
Remove bay leaves and thyme. Stir in peas and cook,
stirring, until warmed through, about 2 minutes;
season with salt and pepper.
Step 5
Divide stew among bowls. Top with parsley.