Description
This classic beef stew recipe is full of flavor and good nutrition. It makes 4 generous servings, which you can double or triple for meal prep or to feed a crowd.
Ingredients
- 1/4 cup all-purpose flour
- 2 teaspoons salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1 pound beef stewing meat, cut into 1-inch cubes
- 1 tablespoon vegetable oil (plus more as needed)
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 3/4 cup red wine
- 3 1/2 cups beef broth (homemade, low-sodium, or made with Better Than Bullion, see note)
- 2 bay leaves
- 5 medium carrots, sliced into 1/4-inch rounds
- 2 large potatoes, cubed (3/4-inch)
- 1 tablespoon minced fresh rosemary
- 3-4 sprigs of fresh thyme
- 1 cups frozen peas (optional, fresh peas work too)
Instructions
Step 1: Prepare the beef
- Mix the flour, 2 teaspoons of salt, and black pepper in a bowl. Add the beef cubes and toss to coat.
- Heat 1 tablespoon of oil in a large pot over medium-high heat. Brown the beef in batches, flipping to brown all sides (about 5 minutes per batch), adding more oil if needed. Set aside on a plate or low bowl to catch the juices.
Step 2: Sauté the onions and tomato paste
- In the same pot, lower the heat to medium and sauté the onions and celery for 3-4 minutes (add more oil if the pot seems dry).
- Push onions & celery to the sides, then add tomato paste and cook for 1-2 minutes until it turns from bright red to rust. Mix it into the onions and celery, then add the garlic and cook 1-2 minutes until fragrant. A brown fond will develop in the bottom of the pan from this process, if it starts to burn lower the heat and/or add 1/4 cup water to the pan to cool it down. You want the brown bits, but don’t burn the veggies or garlic.
Step 3: Deglaze and simmer 1-2 hours
- Deglaze the pot with vinegar and wine (if using), scraping up the browned bits. If substituting the wine, use a mix of broth and vinegar to deglaze the pan.
- Add the beef back along with broth, bay leaves, rosemary, and thyme.
- Bring to a boil, reduce to a simmer, cover, and cook for 1½-2 hours until the beef is tender. (Also taste the broth and add 1-2 teaspoons of salt if it tastes bland.)
Step 4: Add the veggies and simmer another 45 minutes
- Add the carrots and potatoes. Cover and cook for 45 minutes until tender. Stir in peas (if using)
- Serve and enjoy! I serve mine with rustic bread.
- Store leftovers, covered, in the refrigerator up to 4 days.
Notes
Flour: Acts as a thickener. For gluten-free, substitute with 2 tablespoons arrowroot powder but expect a thicker texture. Or, skip the flour and use a cornstarch slurry at the end.
Tomato Paste: Adds great flavor; sautéing it briefly is key. Feel free to skip if preferred.
Broth: Beef broth is best, but chicken or veggie broth works too. I recommend using “Better Than Bullion” for a quick, flavorful stock.
Herbs: Fresh rosemary and thyme are classic, but 1 tablespoon of dried herbs or herbs de Provence can be substituted.
Salt: Adjust salt depending on your broth.
Peas: Optional. If using frozen, add in the last 2-3 minutes. For fresh, give them about 10 minutes to cook through.
