Beef Stew
This Beef Stew is a classic stick-to-your-ribs dinner! This super easy, hearty meal is packed with tender beef, fluffy potatoes, and more!
Servings: 8 people
Calories: 382kcal
Equipment
Ingredients
- 1/4 cup all purpose flour
- 1/2 teaspoon salt plus more to taste (I used about 1 1/2 teaspoons)
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 pounds chuck roast fat trimmed, then cut into 1/2 - 1-inch chunks
- 2 tablespoons extra virgin olive oil
- 1 yellow onion diced
- 6 cloves garlic minced or pressed
- 1/2 cup red wine
- 1 (32 oz) carton beef broth
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 1/2 pounds Yukon Gold Potatoes peeled and cut into 1/2 - 1 inch chunks
- 4 carrots sliced into coins
- 2 stalks celery sliced
- 2 tablespoons cornstarch
- 2 tablespoons red wine vinegar
- 3/4 cup frozen peas
Instructions
- Combine flour, salt, pepper, and paprika in a large bowl.
- Add in cubed beef and stir until the beef is fully coated. Set aside.
- Heat olive oil in a large Dutch oven or pot over medium high heat.
- Cook the beef and onions until browned, about 5 minutes.
- Add in garlic and let cook for 30 seconds.
- Stir in red wine, scraping up any brown bits in the pan.
- Add in broth, worcestershire sauce, bay leaves, potatoes, carrots, and celery.
- Bring to a simmer, reduce heat to low, cover and simmer 1 hour or until beef is tender.
- In a small bowl, mix together cornstarch and red wine vinegar to create a slurry.
- Slowly add the slurry to the simmering stew, then allow to simmer, uncovered, for 5 minutes.
- Stir in peas and simmer, uncovered, for an additional 5 minutes.
- Remove bay leaves.
- Taste and re-season, if necessary.
- Serve and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
Video
Nutrition
Serving: 1person | Calories: 382kcal | Carbohydrates: 28g | Protein: 27g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 738mg | Potassium: 1040mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5382IU | Vitamin C: 27mg | Calcium: 66mg | Iron: 4mg