Recipes / Soups & Stews / Hearty Beef and Vegetable Stew
Hearty Beef and Vegetable Stew
Chunks of beef chuck slow-simmer with potatoes, carrots, and peas in a deeply savory red wine gravy until fork-tender. This is the ultimate cold-weather Sunday dinner.
Why You'll Love This
- Deep, rich flavor from a proper sear and red wine
- Fork-tender beef with a foolproof simmer timeline
- Great make-ahead and freezer meal
Ingredients
- 3 poundsbeef chuck roast, trimmed and cut into 1.5-inch cubes
- 0.33 cupall-purpose flour
- 2 teaspoonssalt, divided
- 1 teaspoonblack pepper, divided
- 3 tablespoonsvegetable oil, divided
- 1 largeyellow onion, diced
- 4 clovesgarlic, minced
- 3 tablespoonstomato paste
- 1 cupdry red wine
- 5 cupsbeef broth
- 2bay leaves
- 1 teaspoondried thyme
- 1.5 poundsyellow potatoes, cut into 1-inch chunks
- 4 mediumcarrots, cut into thick coins
- 1 cupfrozen peas
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- Pat the beef cubes dry with paper towels, then toss them in a bowl with the flour, 1 teaspoon salt, and 0.5 teaspoon pepper until lightly coated.
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