Classic Beef Stew

This hearty recipe features tender chunks of beef simmered with vegetables like carrots, potatoes, and peas in a rich, savory broth. Perfect for cold weather or a comforting family meal, it combines simple ingredients with aromatic herbs and spices. The long, slow cooking process ensures maximum flavor and tenderness, making it a timeless favorite for many.


  • 2 1/2 lbs beef chuck, cut into 2-inch pieces
  • 1/3 cup all-purpose flour
  • 1/3 cup olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup red wine
  • 4 cups beef broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 2 cups potatoes, peeled and cut into 1-inch pieces
  • 2 large carrots, sliced
  • 1 cup peas
  • salt and pepper, to taste
  • 2 tbsp fresh parsley, chopped


  1. In a large bowl, toss the beef with the flour to coat evenly.
  2. In a large pot, heat 2 tbsp of olive oil over medium-high heat. Add half of the beef and sear until browned on all sides. Remove and repeat with remaining beef, adding more oil if needed. Set the beef aside.
  3. In the same pot, add onions and cook until softened. Add garlic and cook for another minute. Stir in tomato paste and cook for 2 minutes.
  4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, bay leaves, and thyme. Return the beef to the pot.
  5. Bring to a simmer, then reduce the heat to low. Cover and cook for 1 1/2 hours until the beef is tender.
  6. Add potatoes and carrots to the pot. Cover and cook for another 30 minutes, or until vegetables are tender. Stir in peas and cook for another 5 minutes.
  7. Season with salt and pepper to taste. Remove bay leaves and garnish with chopped parsley before serving.

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