Beef Stew

Name: Beef Stew (Upgraded)
Total time: 3 h
Yield: 6
Cuisine: French
Ingredients: 2 lbs Beef chuck-cut into 1-inch cubes; 2 tbsp Olive oil; 1 Onion-chopped; 2 Carrots-peeled and chopped; 2 Celery stalks-chopped; 1.5 lbs Yukon Gold potatoes-peeled and cubed; 1 cup Frozen peas; 8 oz Cremini mushrooms-quartered; 4 cups Beef broth; 1 cup Dry red wine (e.g., Cabernet Sauvignon); 1 tbsp Tomato paste; 1 tsp Dried thyme; 1/2 tsp Dried rosemary; 1 Bay leaf; 1 tbsp Worcestershire sauce; 2 tbsp All-purpose flour

⏱3h

👥6

🔥400 cal

Medium

🍽️French

A richer and more flavorful beef stew, enhanced with red wine and a touch of Worcestershire sauce. This version builds on the classic recipe with a few key additions for a more complex taste.

2 lbs Beef chuck-cut into 1-inch cubes

2 tbsp Olive oil

1 Onion-chopped

2 Carrots-peeled and chopped

2 Celery stalks-chopped

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(0 reviews)

⏱3h

👥6

🔥400 cal

Medium

🍽️French

A richer and more flavorful beef stew, enhanced with red wine and a touch of Worcestershire sauce. This version builds on the classic recipe with a few key additions for a more complex taste.

#Stew #Beef #Red Wine #Comfort Food #Dinner

Instructions

Season Beef with salt and pepper.
Heat Olive oil in a large Dutch oven or pot over medium-high heat. Brown Beef in batches, then set aside.
Add Onion, Carrots, and Celery to the pot and cook until softened, about 5-7 minutes.
Add Mushrooms and cook for another 3-5 minutes, until softened.
Stir in Tomato paste, Thyme, and Rosemary and cook for 1 minute more.
Sprinkle Flour over the vegetables and cook for 1 minute, stirring constantly.
Pour in Red wine and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
Gradually whisk in Beef broth and Worcestershire sauce.
Return Beef to the pot. Add Bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until Beef is very tender.
Add Potatoes and continue to simmer for 20-25 minutes, or until Potatoes are tender.
Stir in Frozen peas during the last 5 minutes of cooking.
Remove Bay leaf before serving. Adjust seasoning with Salt and pepper to taste.

Ingredients

2 lbs 900 g Beef chuck-cut into 1-inch cubes
2 tbsp 30 mL Olive oil
1 1 medium Onion-chopped
2 2 medium Carrots-peeled and chopped
2 2 medium Celery stalks-chopped
1.5 lbs 680 g Yukon Gold potatoes-peeled and cubed
1 cup 240 mL Frozen peas
8 oz 225 g Cremini mushrooms-quartered
4 cups 950 mL Beef broth
1 cup 240 mL Dry red wine (e.g., Cabernet Sauvignon)
1 tbsp 15 mL Tomato paste
1 tsp 5 mL Dried thyme
1/2 tsp 2.5 mL Dried rosemary
1 1 Bay leaf
1 tbsp 15 mL Worcestershire sauce
Salt and pepper To taste
2 tbsp 30 mL All-purpose flour

Equipment

Dutch oven or large pot
Cutting board
Knife
Measuring cups and spoons

Instructions

Season Beef with salt and pepper.
Heat Olive oil in a large Dutch oven or pot over medium-high heat. Brown Beef in batches, then set aside.
Add Onion, Carrots, and Celery to the pot and cook until softened, about 5-7 minutes.
Add Mushrooms and cook for another 3-5 minutes, until softened.
Stir in Tomato paste, Thyme, and Rosemary and cook for 1 minute more.
Sprinkle Flour over the vegetables and cook for 1 minute, stirring constantly.
Pour in Red wine and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
Gradually whisk in Beef broth and Worcestershire sauce.
Return Beef to the pot. Add Bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until Beef is very tender.
Add Potatoes and continue to simmer for 20-25 minutes, or until Potatoes are tender.
Stir in Frozen peas during the last 5 minutes of cooking.
Remove Bay leaf before serving. Adjust seasoning with Salt and pepper to taste.

Nutrition per serving

Calories 400

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Beef Stew

Beef Stew

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