Name: Beef Stew
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 6 servings
Ingredients: 2.5 pound boneless beef chuck roast (cut into 1½-inch cubes); 1 ½ teaspoon kosher salt; 1 teaspoon black pepper; 3 tablespoon all-purpose flour; 3 tablespoon olive oil (divided); 1 large yellow onion (diced); 4 clove garlic cloves (minced); 3 tablespoon tomato paste; 1 cup dry red wine (or more beef broth); 4 cup low-sodium beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 2 bay leaves; 4 medium carrots (peeled and cut into 1-inch pieces); 1.5 pound Yukon Gold potatoes (cut into 1½-inch chunks); 1 cup frozen peas; 2 tablespoon fresh parsley (chopped)

Instructions

Coat the beef
Coat the beef:
Pat 2½ pounds beef chuck cubes dry with paper towels. In a large bowl, toss the beef with 1½ teaspoons kosher salt, 1 teaspoon black pepper, and 3 tablespoons all-purpose flour until evenly coated.
Brown the beef
Brown the beef:
Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown the beef in 2 or 3 batches, 4 to 5 minutes per batch, turning until well browned on all sides, adding the remaining 1 tablespoon olive oil as needed. Transfer the browned beef to a plate.
Aromatics
Aromatics:
Reduce the heat to medium. Add 1 diced large yellow onion and cook for 5 minutes, scraping up the browned bits. Add 4 minced garlic cloves and 3 tablespoons tomato paste and stir for 1 minute.
Simmer
Simmer:
Pour in 1 cup dry red wine and simmer for 2 minutes, scraping the bottom of the pot. Add 4 cups low-sodium beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 2 bay leaves, and the browned beef with its juices. Bring to a boil, then reduce the heat to low, cover, and simmer for 1½ hours, stirring occasionally.
Add the vegetables
Add the vegetables:
Add 4 carrots cut into 1-inch pieces and 1½ pounds Yukon Gold potato chunks. Cover and simmer for 30 to 40 minutes more, until the beef and vegetables are fork-tender and the beef stew has thickened.
Finish and serve
Finish and serve:
Remove and discard the bay leaves. Stir in 1 cup frozen peas and cook for 3 minutes. Taste and add up to ½ teaspoon more kosher salt if needed. Ladle the beef stew into 6 bowls and sprinkle with 2 tablespoons chopped fresh parsley.

Tips

Beef chuck is the best cut for beef stew because its marbling melts into tender, juicy bites. Don't crowd the pot when browning; a deep brown crust is where the flavor comes from. For a slow cooker version, brown the beef and aromatics, then cook everything except the peas on LOW for 8 hours.

Storage

Store leftover beef stew in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; the potatoes may soften slightly. Reheat on the stovetop over medium-low heat with ¼ cup beef broth.

Serving suggestions

Serve beef stew with crusty bread or warm buttermilk biscuits to soak up the gravy, or spoon it over buttered egg noodles. A crisp green salad balances the richness.