Beef Stew

By Lena Abraham · delish.com

8 servings

1 hr 20 min

A hearty braise of beef chuck with root vegetables, red wine, and herbs, simmered until tender.

prepCut beef into 1" cubes
prepChop onion, carrots, celery, and garlic
prepHalve potatoes
1 1/2 tablespoons vegetable oil	Sear beef until browned, 10 min	Return beef, add broth, wine, Worcestershire, thyme, bay; simmer 30–45 min	Add potatoes, simmer covered 15 min	Remove bay leaves & thyme, stir in peas, cook 2 min
2 lb / 900 g beef chuck stew meat, cut into 1" cubes
1 medium yellow onion, chopped	Cook onion, carrot, celery until soft, 7 min
2 carrots, peeled, cut into rounds
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, finely chopped	Add garlic & tomato paste, cook 2 min
1/4 cup / 60 g tomato paste
6 cups / 1.4 L low-sodium beef broth
1 cup / 240 ml red wine
1 tbsp Worcestershire sauce
2 fresh thyme sprigs
2 bay leaves
1 lb / 450 g baby potatoes, halved
1 cup / 150 g frozen peas
1/4 cup / 15 g chopped fresh parsley

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