Description
Hearty old fashioned beef stew combines tender meat, root vegetables, and rich broth for a comforting meal. German and American culinary traditions inspire this classic dish that warms souls on chilly evenings.
Ingredients
Scale
- 2 pounds (907 g) beef stew meat, cubed
- 4 cups (946 ml) beef broth
- 2 large potatoes, peeled and cubed
- 4 carrots, sliced
- 1 onion, diced
- 2 celery stalks, chopped
- 1 cup (237 ml) frozen peas
- 1 cup (237 ml) red wine
- 3 tablespoons (45 ml) all-purpose flour
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 ml) tomato paste
- 3 cloves garlic, minced
- 1 teaspoon (5 ml) dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Coat beef cubes thoroughly with flour, ensuring an even layer for better browning and thickening.
- Warm olive oil in a large pot over medium heat (around 350°F). Sear beef pieces until golden brown on all surfaces, creating a rich caramelized exterior. Transfer browned meat to a separate plate.
- In the same pot, sauté diced onions and minced garlic until aromatic and translucent, releasing their deep flavor profile.
- Pour beef broth, red wine, tomato paste, fresh thyme, and bay leaf into the pot. Whisk ingredients together, creating a robust cooking liquid.
- Reintroduce browned beef into the pot. Allow mixture to gently simmer, developing complex flavors and tenderizing meat.
- Add chunky potato pieces, sliced carrots, and chopped celery to the stew. Reduce heat to low, cover pot, and let simmer for approximately 90 minutes, stirring periodically to prevent sticking.
- During final 10 minutes of cooking, fold in sweet green peas. Season with salt and freshly ground black pepper to enhance overall taste.
- Remove bay leaf before serving. Ladle steaming stew into deep bowls, accompanied by crusty bread for a hearty meal.
Notes
- Choose chuck roast or beef stew meat with good marbling for tender, flavorful results that melt in your mouth.
- Pat beef cubes completely dry before flouring to ensure perfect browning and develop a rich, caramelized exterior.
- Swap red wine with additional beef broth for a non-alcoholic version that maintains deep, complex flavor profiles.
- Consider using gluten-free flour or cornstarch for coating if preparing for those with wheat sensitivities, maintaining the same thickening technique.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg