Easy Beef Stew
Warm up to a hearty bowl of homemade beef stew without fuss. Our simple recipe is packed with tender meat, veggies, and satisfying flavors.
Servings (Adjustable):
Calories: 364kcal
Ingredients
- 1 pound beef chuck or round cut into cubes
- Salt and freshly ground black pepper to taste
- 1 ½ tablespoons olive oil
- 1 small onion diced
- 1 celery rib finely diced
- 1 clove garlic minced
- 1 ½ tablespoon all-purpose flour
- 3 ounces tomato paste
- ½ cup dry red wine
- 2 cups chicken broth
- ½ teaspoon dried thyme
- 1 bay leaf
- ½ pound red potatoes diced
- 2 carrots peeled and sliced
- ½ cup frozen peas
Instructions
- Season meat with salt and pepper. In a Dutch oven or large pot, heat half the olive oil over medium-high heat. Add the meat and cook in a single layer until browned on the bottom side, about 5 minutes.
- Flip each piece of meat and continue cooking until browned on both sides. Transfer browned meat to a plate.
- Dump remaining olive oil into pot. Add onion and celery and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Mix in the flour and cook until lightly browned, about 2 minutes. Then, add the tomato paste, red wine, chicken broth, thyme, bay leaf, and browned beef to the pot. Scrape and mix in any brown bits on the bottom of the pot.
- Add potatoes and carrots. Bring to a simmer, cover, and slow cook 1 hour more, until the beef is tender. Remove bay leaf.
- Remove from heat and stir in the peas. Cover for 5 more minutes. Season with salt and pepper to taste.
Notes
When making a perfect beef stew, it's essential to choose the right cut of beef. Look for cuts that are marbled with fat and have connective tissue, such as chuck roast or stewing beef. These cuts will become tender and flavorful during the slow cooking process.
Don't forget to add salt and pepper to taste. Feel free to add additional seasonings to up the flavor. A little sugar or sweetener can also be added to enhance the taste.
Original recipe used 6 ounces of tomato paste (a whole can) but after further testing, the amount was reduced to 3 ounces.
Cook in an Instant Pot: Cooking time in an Instant Pot is significantly reduced compared to traditional methods. Pressure cook for 30 minutes, followed by a natural release for best results.
Use a slow cooker: Sear the beef in a large skillet and add it to the slow cooker with the other ingredients except peas. Cook on low for 8 hours, stirring in the frozen peas during the last half hour.
Nutrition
Calories: 364kcal | Carbohydrates: 29g | Protein: 27g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 898mg | Potassium: 1280mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5917IU | Vitamin C: 25mg | Calcium: 69mg | Iron: 5mg