Description
A hearty, slow-cooked beef stew featuring tender chunks of beef, earthy mushrooms, and a rich herb-infused gravy. Perfect for a cozy dinner.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup dry red wine (optional)
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas (optional)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove beef and set aside.
- In the same pot, add onion and garlic; cook until softened, about 3 minutes. Add mushrooms, carrots, and celery; cook for another 5 minutes.
- Sprinkle flour over the vegetables and stir well. Cook for 1 minute to remove raw flour taste.
- Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom. Stir in tomato paste, bay leaves, thyme, rosemary, salt, and pepper.
- Return the browned beef to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, or until the beef is very tender.
- During the last 15 minutes of cooking, stir in frozen peas if desired. Discard bay leaves.
- Taste and adjust seasoning. Serve hot, garnished with fresh parsley.
Notes
For a thicker gravy, you can mash a few of the cooked potatoes or add a cornstarch slurry at the end. The stew tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 6 g
- Fat: 22 g
- Carbohydrates: 18 g
- Protein: 35 g