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Traditional Beef Stew

Hearty Traditional Beef Stew for Cozy Family Nights

Enjoy this Traditional Beef Stew, a heartwarming dish perfect for dinner gatherings or cozy nights.
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Prep Time 20 minutes
Cook Time 2 hours
Resting Time 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Cubed Beef Chuck Avoid lean cuts like sirloin.
  • 1/4 cup Flour For browning the meat.
  • 2 tablespoons Olive Oil For searing the beef.
  • 1 medium Yellow Onion Diced.
  • 2 stalks Celery Diced.
  • 3 cloves Garlic Minced.
  • 2 tablespoons Tomato Paste Can substitute with crushed tomatoes.
  • 1 cup Red Wine Use a dry variety.
  • 4 cups Beef Stock Vegetable broth can be used for a lighter twist.
  • 2 tablespoons Worcestershire Sauce
  • 2 teaspoons Italian Herb Blend Consider fresh herbs for flavor.
  • 2 leaves Bay Leaves Remove before serving.
  • 4 medium Yukon Gold Potatoes Chopped into thick chunks.
  • 3 medium Carrots Cut thick.
  • 1 cup Frozen Green Peas Optional, for color.
  • to taste Salt
  • to taste Black Pepper

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Prep the Vegetables: Peel and chop the Yukon Gold potatoes and carrots into thick chunks; dice the celery, finely chop the yellow onion, and mince the garlic.
  2. Coat the Beef: In a bowl, coat the cubed beef chuck with flour. Heat olive oil in a Dutch oven over medium-high heat.
  3. Sear the Beef: Add the beef in batches to the hot oil, sear for about 4-5 minutes on each side until browned.
  4. Sauté Aromatics: In the same pot, add onion and celery, sauté for 5-7 minutes; then stir in garlic and tomato paste for 2-3 minutes.
  5. Deglaze the Pot: Pour in red wine, scraping the bottom of the pot. Cook for 2-3 minutes, then add beef stock and Worcestershire sauce.
  6. Return the Beef: Add the seared beef back to the pot along with Italian herbs and bay leaves. Bring to a simmer, then cover and reduce heat.
  7. Add the Vegetables: After an hour, introduce potatoes and carrots to the pot, cover and simmer for another hour.
  8. Final Touches: In the last minutes, stir in green peas; season with salt and black pepper to taste, then remove from heat.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 28gProtein: 30gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 700mgPotassium: 850mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

Let the stew rest for at least 30 minutes before serving to enhance flavors.

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