Description
Rich, hearty beef stew from Joy of Cooking brings comfort straight from classic American kitchens. Tender beef chunks simmered with root vegetables and robust seasonings promise a deeply satisfying meal that warms you from the inside out.
Ingredients
Scale
Protein:
- 2 pounds (0.9 kilograms) beef chuck stew meat, cut into 1-inch cubes
Vegetables:
- 1 medium yellow onion, chopped
- 2 carrots, peeled, cut into rounds
- 2 stalks celery, chopped
- 1 pound (0.45 kilograms) baby potatoes, halved
- 1 cup frozen peas
- 3 cloves garlic, finely chopped
Seasonings and Liquids:
- 1 tablespoon (15 milliliters) vegetable oil
- Kosher salt
- Freshly ground black pepper
- ¼ cup (60 milliliters) tomato paste
- 6 cups (1.4 liters) low-sodium beef broth
- 1 cup (240 milliliters) red wine
- 1 tablespoon (15 milliliters) Worcestershire sauce
- 2 fresh thyme sprigs
- 2 bay leaves
- ¼ cup (15 grams) chopped fresh parsley
Instructions
- Preheat a large Dutch oven or heavy-bottomed pot, warming 2 tablespoons (30 milliliters) of olive oil over medium-low temperature. Carefully sear the beef, rotating periodically to ensure uniform browning, which should require approximately 10 minutes. Transfer the browned meat to a separate plate.
- Without cleaning the pot, increase heat to medium-high and add diced onions, carrots, and celery. Sauté the vegetables for 6-8 minutes until they become translucent and slightly softened. Sprinkle with 1 teaspoon (5 grams) salt and 1/2 teaspoon (2.5 grams) ground black pepper. Incorporate tomato paste and minced garlic, cooking for an additional 2-3 minutes until the paste darkens and the garlic releases its aromatic essence.
- Return the seared beef to the pot and carefully pour in red wine, fresh thyme sprigs, bay leaves, water, and Worcestershire sauce. Reduce heat to a gentle simmer, cover, and let the mixture cook for 35-40 minutes, occasionally stirring to prevent sticking and ensure even cooking.
- Introduce cubed potatoes to the stew, cover, and continue simmering for 15-20 minutes until the potatoes become tender. Remove the thyme sprigs and bay leaves.
- Fold in frozen peas and cook for an additional 2-3 minutes until they are heated through. Taste and adjust seasoning with additional salt and pepper as needed.
- Ladle the hearty stew into serving bowls and garnish with freshly chopped parsley for a vibrant finishing touch.
Notes
- Select chuck roast for its marbling, which melts during slow cooking and creates incredible depth of flavor.
- Patience transforms tough meat into meltingly tender bites that practically dissolve on your tongue.
- Reduce liquid carefully to concentrate the rich, complex taste without making the stew too salty.
- Customize vegetables based on seasonal availability or personal preference for a unique twist.
- Thicken the stew naturally by allowing collagen-rich meat to break down during extended cooking time.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg