The Best Cozy Beef Stew
What could be better than a cozy beef stew on a chilly day? Enjoy this warming recipe with your favorite crusty bread for a comforting meal!
Equipment
- Dutch oven
Ingredients
- 1½ pound stew meat (or other "Chuck" cut of beef) cut into bite-sized pieces (Be sure to read the note on the blog about stew meat!)
- 3-4 TBSP oil for searing, divided (I prefer avocado oil or olive oil.)
- 2 medium onions, peeled and quartered
- 5 cloves of garlic, peeled and crushed
- 1 TBSP Worcestershire sauce
- 2 TBSP tomato paste
- 2 TBSP all purpose flour (I prefer using einkorn flour)
- ½ cup red wine (If omitting, substitute with extra bone broth. Please reference footnote.)
- ½ pound baby carrots, or large carrots chopped
- 2 cups beef bone broth
- 2 cups vegetable stock
- 1 pound baby potatoes, halved or quartered to bite size (Golden or multi-colored potatoes are best.)
- 4 sprigs fresh rosemary (2 tsp dried may be substituted)
- 1 tsp dried thyme
- salt and pepper, to taste
- 1 cup frozen peas
Instructions
- Preheat oven to 350℉.
- In a heavy bottomed oven-safe Dutch oven, heat 2-3 TBSP oil over medium-high heat until shimmering. Season the stew meat generously with salt and pepper, then sear in the hot oil on all sides until well browned. Remove meat to a bowl and set aside.
- To the now empty pot add the remaining oil. Cook the onions and garlic until slightly softened, 3-4 minutes.
- Once the onions and garlic are softened, add the Worcestershire sauce, tomato paste, and flour. Stir vigorously and cook for about a minute, being sure it doesn't burn.
- Immediately add the wine to the pot, scraping the bottom to get up any stuck bits. Bring to a rapid simmer and cook for 1-2 minutes longer, stirring frequently.
- Add the carrots, bone broth, vegetable stock, potatoes, rosemary, thyme, and the cooked stew meat (along with any accumulated juices from the bowl) into the pot. Increase heat and bring to a boil. The liquid should just cover the meat and vegetables. If it doesn't, add more bone broth or vegetable stock.
- Once boiling, cover the pot and transfer to the oven. Cook for 1½ hours.
- Add the frozen peas and stir to combine. Return to the oven, covered. Continue to cook until the meat is fork-tender and the peas are heated through, about 30 minutes more.
- Remove any woody rosemary stems. Season stew with salt and pepper to taste. Serve with your favorite crusty bread and enjoy!
Notes
Even with high heat and long cooking times, it is always a possibility that a scant amount of alcohol will remain in the stew. If you cannot consume alcohol or wish not to, simply omit the wine and substitute more beef bone broth in an equal amount.