Description
This classic beef stew is rich with savory flavors and loaded with fresh beef and vegetables. We make it all easy by using simple ingredients and steps to get a hearty dish like grandma used to make!
Ingredients
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 1.5 tsp kosher salt
- 1 tsp ground black pepper
- 4 tablespoons olive oil, divided
- 1 large onion, chopped
- 2 stalks of celery, chopped
- 3 cloves of garlic, minced
- 1 tablespoon tomato paste
- 3 carrots, peeled and sliced into 1/2-inch pieces
- 3 potatoes, peeled and cut into 1-inch cubes
- 4 cups beef broth
- ½ cup of water or more as needed
- ¼ cup red wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon anchovy paste (optional)
- 1 cup frozen peas
- Fresh parsley (optional)
Instructions
- Prep the Beef: In a large bowl, toss the beef cubes with flour, salt, and pepper.
- Brown the Beef: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, browning on all sides. Add additional oil if necessary. Transfer the browned beef to a plate.
- Sauté Vegetables: In the same pot, add the remaining 2 tablespoons of olive oil. Add the onions and celery, and sauté for about 5 minutes or until the onions become translucent. Add the garlic and tomato paste and continue to sauté for another 1 minute until the tomato paste starts to get some color.
- Deglaze: Add the ¼ cup of red wine vinegar 1 cup of the beef broth into the pot, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Add Remaining Ingredients: Return the beef to the pot. Add the remaining 3 cups of beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, and anchovy paste (if using). Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour, or until the beef starts to become tender.
- Add Potatoes and Carrots: Add the carrots and potatoes to the pot. Add water as necessary to just cover ingredients. Continue to simmer, covered, for an additional 1 hour.
- Final Touches: Add the frozen peas at end. Residual heat will heat them through.
- Discard the bay leaves. Let stew sit, uncovered for about 10 minutes to thicken further.
- Serve garnished with parsley
- Prep Time: 15 min
- Cook Time: 120 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American