This hearty beef stew features tender chuck roast, root vegetables, and a flavorful broth—all slow-simmered in one pot. A comforting, classic dish perfect for cold days or meal prepping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2½ lbs beef chuck roast, cut into 1½-inch cubes
2 tbsp flour
Salt and pepper to taste
2 tbsp olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
2 tbsp tomato paste
1 cup dry red wine
4 cups low-sodium beef broth
3 carrots, peeled and sliced
3 celery stalks, chopped
3 medium Yukon Gold potatoes, diced
2 bay leaves
1 tsp dried thyme (or 1 tbsp fresh)
1 cup frozen peas (optional)
Instructions
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Pat beef dry and coat with flour, salt, and pepper.
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In a large pot, heat oil and brown beef in batches. Remove and set aside.
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Sauté onion for 5 minutes. Add garlic and tomato paste; cook for 2 more minutes.
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Pour in red wine, scraping up browned bits. Simmer 2–3 minutes.
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Add beef, carrots, celery, potatoes, broth, bay leaves, and thyme.
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Bring to a simmer, cover, and cook on low for 2 to 2½ hours.
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Stir in peas during the last 10 minutes. Season to taste.
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Discard bay leaves and let stew rest 10 minutes before serving.