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Autumn Beef Stew

This beef stew recipe simmers in a Dutch oven until the beef is fork-tender and the vegetables are soft. Red wine, Worcestershire, and thyme build a savory broth, finished with peas and fresh parsley.
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Prep Time 25 minutes
Cook Time 2 hours 34 minutes
Total Time 2 hours 59 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck trimmed and cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 1 yellow onion large, chopped
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 4 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 lb carrots peeled and cut into 1-inch pieces
  • 1.5 lb Yukon gold potatoes cut into 1 1/2-inch pieces
  • 1 cup peas frozen
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry.
  2. Season the beef all over with the salt and pepper.
  3. Heat 1 tablespoon of the olive oil in a 6-quart Dutch oven over medium-high heat.
  4. Brown half the beef on all sides for 4–5 minutes.
  5. Transfer the browned beef to a plate.
  6. Add the remaining oil and brown the rest of the beef for 4–5 minutes.
  7. Add the onion to the pot and cook over medium heat, stirring, until softened, about 5 minutes.
  8. Add the garlic and cook for 30 seconds.
  9. Stir in the flour and cook for 1 minute.
  10. Stir in the tomato paste and cook for 1 minute.
  11. Pour in the red wine and scrape up the browned bits from the bottom of the pot.
  12. Simmer for 2–3 minutes.
  13. Stir in the beef broth, Worcestershire sauce, thyme, and bay leaves.
  14. Return the beef and any juices to the pot.
  15. Bring to a gentle simmer, cover, and cook over low heat for 1 1/2 hours.
  16. Stir in the carrots and potatoes.
  17. Cover and simmer gently for 35–45 minutes, until the beef is fork-tender and the vegetables are tender.
  18. Stir in the peas and cook uncovered for 5 minutes.
  19. Remove the bay leaves.
  20. Sprinkle with the parsley before serving.

Notes

For the best flavor, brown the beef in batches without crowding the Dutch oven. Refrigerate leftovers for 3–4 days; freezer-friendly. For a gluten-free option, use a gluten-free all-purpose flour blend.