Classic Beef Stew

Ingredients

• 2 lbbeef chuck, cut into 1 1/2-inch cubes
• 1 1/2 tspsalt, divided
• 1/2 tspblack pepper
• 1/3 cupall-purpose flour
• 3 tbspvegetable oil, divided
• 1large onion, chopped
• 3 clovesgarlic, minced
• 2 tbsptomato paste
• 4 cupsbeef broth
• 1 cupred wine (optional, or additional broth)
• 2bay leaves
• 1 tspdried thyme
• 4carrots, cut into chunks
• 3celery stalks, sliced
• 1 1/2 lbrusset potatoes, cut into large chunks
• 1 cupfrozen peas

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Season beef cubes with 1 teaspoon salt and pepper, then toss with flour until lightly coated.

2. 2

   Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown beef in batches, about 3 minutes per side, adding more oil as needed. Set aside.

   ⏱Start 3:00
3. 3

   Add remaining oil and onion to the pot; cook until softened, 4 minutes. Add garlic and tomato paste, cook 1 minute.

   ⏱Start 4:00⏱Start 1:00
4. 4

   Pour in broth and wine, scraping up browned bits. Add bay leaves, thyme, and remaining 1/2 teaspoon salt. Return beef to the pot.

5. 5

   Bring to a simmer, cover, reduce heat to low, and cook 1 1/2 hours, stirring occasionally, until beef is nearly tender.

   ⏱Start 1:30:00
6. 6

   Add carrots, celery, and potatoes. Cover and simmer another 30-40 minutes, until vegetables and beef are fork-tender.

   ⏱Start 30:00
7. 7

   Stir in frozen peas and cook 5 minutes more. Discard bay leaves, taste and adjust seasoning, and serve hot.

   ⏱Start 5:00