Hearty Beef Stew with Crusty Bread
Hearty Beef Stew with Crusty Bread
Ingredients
For the Beef Stew
- 2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine, such as Cabernet Sauvignon
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 3 fresh thyme sprigs
- 2 bay leaves
- 1 1/2 pounds potatoes, Yukon Gold or red bliss, peeled and cut into 1 1/2-inch chunks
- 1 cup frozen peas
For Serving
- 1 loaf crusty bread, sliced
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef chuck roast dry with paper towels. In a large bowl, toss the beef cubes with all-purpose flour, kosher salt, and black pepper until evenly coated.
⏱️ 5 min
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef on all sides until deeply browned. Do not overcrowd the pot. Remove the browned beef to a plate and set aside.
⏱️ 10 min
- 3
Reduce heat to medium. Add the chopped yellow onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and tomato paste, cooking for another 1 minute until fragrant.
⏱️ 10 min
- 4
Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and cook for 2-3 minutes until the wine has slightly reduced.
⏱️ 5 min
- 5
Return the seared beef to the pot. Stir in the beef broth, Worcestershire sauce, fresh thyme sprigs, and bay leaves. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 1 1/2 hours, stirring occasionally.
⏱️ 90 min
- 6
Add the cut potatoes to the pot. Stir gently to combine. Cover and continue to simmer for another 45-60 minutes, or until the beef and potatoes are fork-tender.
⏱️ 60 min
- 7
Remove the pot from the heat. Stir in the frozen peas and let them cook in the residual heat for about 5 minutes, or until bright green and tender-crisp. Remove and discard the thyme sprigs and bay leaves.
⏱️ 5 min
- 8
Taste and adjust seasoning with additional salt and pepper if needed. Ladle the hearty beef stew into bowls. Garnish with fresh chopped parsley and serve immediately with slices of crusty bread for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Beef Stew with Crusty Bread
Ingredients
For the Beef Stew
- 2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine, such as Cabernet Sauvignon
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 3 fresh thyme sprigs
- 2 bay leaves
- 1 1/2 pounds potatoes, Yukon Gold or red bliss, peeled and cut into 1 1/2-inch chunks
- 1 cup frozen peas
For Serving
- 1 loaf crusty bread, sliced
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef chuck roast dry with paper towels. In a large bowl, toss the beef cubes with all-purpose flour, kosher salt, and black pepper until evenly coated.
⏱️ 5 min - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef on all sides until deeply browned. Do not overcrowd the pot. Remove the browned beef to a plate and set aside.
⏱️ 10 min - 3
Reduce heat to medium. Add the chopped yellow onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and tomato paste, cooking for another 1 minute until fragrant.
⏱️ 10 min - 4
Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and cook for 2-3 minutes until the wine has slightly reduced.
⏱️ 5 min - 5
Return the seared beef to the pot. Stir in the beef broth, Worcestershire sauce, fresh thyme sprigs, and bay leaves. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 1 1/2 hours, stirring occasionally.
⏱️ 90 min - 6
Add the cut potatoes to the pot. Stir gently to combine. Cover and continue to simmer for another 45-60 minutes, or until the beef and potatoes are fork-tender.
⏱️ 60 min - 7
Remove the pot from the heat. Stir in the frozen peas and let them cook in the residual heat for about 5 minutes, or until bright green and tender-crisp. Remove and discard the thyme sprigs and bay leaves.
⏱️ 5 min - 8
Taste and adjust seasoning with additional salt and pepper if needed. Ladle the hearty beef stew into bowls. Garnish with fresh chopped parsley and serve immediately with slices of crusty bread for dipping.
⏱️ 5 min