Old-Fashioned Beef Stew
Enjoy a warm bowl of Old-Fashioned Beef Stew, perfect for chilly days.
Equipment
- Stock pot or Dutch oven
Ingredients
- 2 pounds beef chuck roast cut into 2-inch chunks
- 2 Tablespoons all-purpose flour
- 3 Tablespoons olive oil
- 1 medium onion chopped large
- 4 cloves garlic minced
- 1 large carrot chopped large
- 2 cu Yukon Gold or Russet potatoes chopped large (peeled if desired)
- 3 cups beef broth
- 1 cup dry red wine
- 3 Tablespoons tomato paste
- 1 Tablespoon Worcestershire sauce
- 2 leaves bay leaves
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon freshly ground pepper
- 1 loaf crusty bread for serving, optional
Instructions
- Toss the beef cubes in the flour, shake off any excess.
- Add 1 tablespoon of the oil to a Dutch oven over medium-high heat. Once the oil is hot, sear the beef on each side a few minutes until nicely browned. Do not overcrowd the pot, you may have to do this in two batches. Add another tablespoon of oil to the pot for the second batch. Set aside on plate when done.
- Add the third tablespoon of oil to the same pot and sauté the onions until translucent. Add garlic and tomato paste. Stir often for about 1 minute.
- Stir in wine, broth, and Worcestershire sauce.
- Add the beef back to the pot along with the bay leaves. Bring to a boil and then reduce heat, cover and simmer for 1 hour, stirring occasionally.
- Add potatoes and carrots. Re-cover the pot and continue simmering for another hour, stirring occasionally until everything is tender.
- Lastly, take the bay leaves out of the stew and add the frozen peas, salt and pepper. Simmer for just a few more minutes until the peas are cooked. Serve warm with crusty bread.
Nutrition
Serving: 1bowlCalories: 472kcalCarbohydrates: 22gProtein: 34gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 104mgSodium: 1069mgPotassium: 1041mgFiber: 4gSugar: 4gVitamin A: 2032IUVitamin C: 26mgCalcium: 65mgIron: 5mg
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