Ingredients (Serves 6):2 lbs (900g) beef chuck roast, cubed¼ cup all-purpose flour3 tbsp olive oil1 large onion, chopped4 garlic cloves, minced4 cups beef broth1 cup red wine (optional)2 tbsp tomato paste1 tbsp Worcestershire sauce3 large carrots, sliced3 celery stalks, sliced1.5 lbs (700g) Yukon gold potatoes, cubed2 bay leaves1 tsp dried thyme1 cup frozen peasSalt & pepper to tasteInstructions:Prep & Dredge:Pat beef dry and season with salt/pepperToss in flour until coatedSear Beef:Heat 2 tbsp oil in Dutch ovenBrown beef in batches (3-4 min/side)Remove and set asideBuild Base:Add remaining oil, sauté onions 3 minAdd garlic, cook 1 minStir in tomato paste (1 min)Deglaze:Pour in red wine, scrape browned bitsAdd broth, Worcestershire, herbsSimmer:Return beef to potCover and simmer 1.5 hrs (low heat)Add Veggies:Stir in carrots, celery, potatoesSimmer 45-60 mins until tenderFinish:Remove bay leavesStir in peas (last 5 mins)Adjust seasoningPro Tips:For deeper flavor, add 2 tsp smoked paprikaSubstitute parsnips for celery if preferredThicken with cornstarch slurry (1:2 ratio) if neededBetter next day – flavors intensifyServe with crusty bread or buttered egg noodlesCooking Methods:Oven: 325°F (160°C) for 2.5-3 hrsSlow Cooker: 8 hrs low after searingPressure Cooker: 35 mins high pressure
Old-Fashioned Beef Stew Recipe
