Amount Per Serving
Calories from Fat 0
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 3 tbsp. vegetable oil
- 2 lb. beef chuck stew meat, cubed into 1" pieces
- 1 tbsp. extra-virgin olive oil
- 2 onions, chopped
- 4 carrots, peeled and cut into rounds
- 3 stalks celery, chopped
- 1 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes
- 3 cloves garlic, minced
- 1 14.5oz can fire-roasted diced tomatoes with garlic
- 6 c. low-sodium beef broth
- 1 c. red wine (optional)
- 1 tbsp. Worcestershire sauce (optional)
- 2 tbsp red wine vinegar
- 1 tsp. dried or fresh thyme leaves
- 2 bay leaves
- 1 lb. baby potatoes, halved
- 1 c. frozen peas
- 1/4 c. freshly chopped parsley, for garnish
- In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
- In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
- Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
- Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.
- Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
- Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.
- Why Beef Chuck?
- Two reasons: 1) It's cheap! 2) It gets more tender the longer it cooks. Some quick-cooking cuts of meat (like sirloin) would get tough after simmering for 30 to 45 minutes. The opposite is true with beef chuck. If you find your beef isn't tender after 45 minutes, continue simmering, adding more broth or water as needed.
- Wine Isn't Completely Necessary
- Wine adds a layer of rich complex flavor to your stew. If you don't have any leftover cooking wine on hand, your stew will be delicious without it—just sub in more beef stock! Word to the wise, though: open wine keeps for MONTHS in the fridge. (For cooking. For drinking... eh, not so much.) So yes, that half glass of Pinot from September will work just fine.
Adapted from Delish
Adapted from Delish