Craving a comforting, soul-warming meal that transports you back to grandma’s kitchen? Look no further than this mouthwatering Beef and Vegetable Stew recipe. Packed with tender chunks of beef, vibrant veggies, and a rich, flavor-packed broth, this dish is a true crowd-pleaser.
Imagine the aroma of slow-simmered beef mingling with the earthiness of potatoes, carrots, and herbs, filling your home with an irresistible fragrance. Each spoonful is a symphony of textures and flavors, guaranteed to warm you from the inside out and leave you craving for more.
Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine (optional)
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 3 large carrots, peeled and sliced
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 1 cup frozen peas
- Chopped fresh parsley for garnish
Instructions:
- Pat the beef cubes dry with a paper towel and season with salt and pepper. Dredge the beef in flour, shaking off any excess.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef cubes on all sides until browned, about 2-3 minutes per batch. Transfer the seared beef to a plate and set aside.
- Reduce the heat to medium, add the onions to the pot, and cook for 2-3 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute more, until fragrant.
- Deglaze the pot with the red wine (if using), scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
- Return the seared beef and any accumulated juices to the pot. Add the beef broth, bay leaves, thyme, and a generous amount of salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
- After 1 hour, add the carrots and potatoes to the pot. Continue simmering, covered, for 30-40 minutes, or until the vegetables are tender and the beef is fork-tender.
- Remove and discard the bay leaves. Stir in the frozen peas and let the stew simmer for 5 more minutes, or until the peas are heated through.
- Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley and serve hot with crusty bread or over a bed of mashed potatoes.
