Ultimate Savory Beef & Vegetable Stew
This ultimate savory beef and vegetable stew features tender beef, hearty vegetables, and a rich, flavorful broth, perfect for a comforting and satisfying meal.
Equipment
- Dutch oven
- heavy-bottomed pot
Ingredients
Main Ingredients
- 2 lbs beef chuck cut into 1-inch cubes
- 2 tbsp olive oil
- 2 large onions chopped
- 3 carrots peeled and chopped
- 3 celery stalks chopped
- 4 cloves garlic minced
- 1 cup dry red wine or beef broth
- 4 cups beef broth preferably homemade or good quality
- 1 can diced tomatoes undrained
- 2 bay leaves
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh rosemary chopped
- 1 lb small potatoes quartered
- 1 cup frozen peas
- Salt and freshly ground black pepper to taste
- 1 tbsp butter
- Fresh parsley chopped, for garnish
- red wine vinegar or lemon juice optional, for brightness
Instructions
Preparation
- Season the beef cubes generously with salt and pepper.
- Heat 1 tablespoon of olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches until a deep brown crust forms, then remove and set aside.
- Reduce heat to medium, add the remaining olive oil and butter. Sauté onions, carrots, and celery for 8-10 minutes until softened and lightly caramelized; add minced garlic and cook for another minute until fragrant.
- Pour in red wine, scrape the bottom of the pot to loosen browned bits, and simmer for 2-3 minutes until slightly reduced.
- Return beef to the pot, add beef broth, diced tomatoes, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat, cover, and simmer for 1.5-2 hours until the beef is tender.
- Add quartered potatoes and continue to simmer, covered, for 20-30 minutes until tender.
- Stir in the frozen peas during the last 5 minutes of cooking.
- Taste and adjust seasoning with salt and pepper. Optionally, add a splash of red wine vinegar or lemon juice for brightness.
- Ladle the stew into bowls and garnish with fresh chopped parsley. Serve hot.
Notes
For an even richer flavor, prepare the stew a day in advance and reheat. The flavors will meld beautifully overnight. You can also vary the vegetables based on seasonal availability, such as adding parsnips or turnip for extra depth of flavor.