🥩 Tender, Flavorful Beef: Slow-cooked to perfection, every bite melts in your mouth.
🥕 Loaded with Vegetables: Carrots, potatoes, and celery make it hearty and nutritious.
🍲 Rich, Savory Broth: Deep flavors that taste like they’ve been simmering for hours.
⏱️ One-Pot Wonder: Minimal cleanup with maximum flavor.
Ingredients
2 lbs beef chuck, cut into 1-inch cubes
3 tablespoons all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional, adds depth of flavor)
3 large carrots, peeled and sliced
3 potatoes, peeled and cubed
2 stalks celery, sliced
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 tablespoon tomato paste
Optional garnish: fresh parsley
Instructions
Prepare the Beef:
Season beef cubes with salt and pepper, then toss in flour until coated.
Brown the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef on all sides, then remove and set aside.
Sauté Aromatics:
In the same pot, add onion and garlic. Cook until softened and fragrant, about 3–4 minutes.
Deglaze and Add Liquids:
Stir in tomato paste and cook for 1 minute. Add beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
Simmer the Stew:
Return beef to the pot. Add carrots, potatoes, celery, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer, covered, for 1.5–2 hours, or until beef is tender and vegetables are cooked through.
Finish and Serve:
Remove bay leaves. Adjust seasoning with salt and pepper to taste. Garnish with fresh parsley and serve hot with crusty bread.
Serving Suggestions
Serve with crusty bread or dinner rolls to soak up the rich broth.
Pair with mashed potatoes for an extra hearty meal.
Great for leftovers — flavors deepen and improve the next day.
