A rich, hearty, and deeply flavorful beef stew made with tender chunks of beef chuck, root vegetables, red wine, and herbs — the ultimate comfort food for cold nights or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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2½ lbs beef chuck, cut into 1½-inch cubes
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2 tbsp vegetable oil
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1 large onion, diced
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3 carrots, peeled and sliced
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2 celery stalks, chopped
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2 tbsp tomato paste
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1 cup dry red wine (optional)
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4 cups low-sodium beef broth
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1 lb Yukon Gold potatoes, cubed
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2 bay leaves
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1 tsp dried thyme
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½ tsp rosemary
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Salt and black pepper, to taste
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Optional: 1 cup frozen peas or green beans, added last 10 min
Instructions
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Pat beef dry and season with salt and pepper.
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Heat oil in a Dutch oven over medium-high heat. Sear beef in batches until browned. Set aside.
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In the same pot, sauté onion, carrots, and celery for 8 minutes.
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Stir in tomato paste; cook for 2 minutes.
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Deglaze with red wine, scraping up browned bits. Reduce by half.
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Return beef to pot. Add broth, herbs, and bring to boil. Reduce to a simmer, cover, and cook for 2 hours.
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Add potatoes and continue cooking 45 minutes, or until beef and vegetables are tender.
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Add peas or green beans in last 10 minutes if using.
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Taste and adjust seasoning. Let rest 10 minutes before serving.