4 1/2 Lb Beef Chuck Steak Beef Stew Carrot Potatoes Peas

Beef stew is a cold atmospheric condition essential. Read on to get all the hot deets on this ultra-comforting stew.

Why Beefiness Chuck?

2 reasons: one) Information technology's cheap! ii) Information technology gets more tender the longer information technology cooks. Some quick-cooking cuts of meat (like sirloin) would get tough after simmering for xxx to 45 minutes. The contrary is truthful with beef chuck. If you discover your beef isn't tender after 45 minutes, proceed simmering, adding more broth or water equally needed.

A Notation About Flour

Some people have told u.s. that this recipe is missing flour. Nosotros respectfully disagree. There's no dominion that beef stew needs a thickening agent. In fact, many recipes skip it, not but ours. 😉Equally the soup simmers, the potatoes requite off plenty of starch, creating some of the nigh velvety broth nosotros've always had.

Wine Isn'tCompletelyNecessary

Wine adds a layer of rich complex season to your stew. If yous don't take whatsoever leftover cooking vino on hand, your stew will be succulent without it—just sub in more beef stock! Give-and-take to the wise, though: open wine keeps for MONTHS in the fridge. (For cooking. For drinking... eh, not then much.) So yes, that half glass of Pinot from September will piece of work just fine.

Have more leftover wine burning a pigsty in your fridge? Make our red wine poke block!

Make-Ahead Potential

This recipe makes amazing leftovers. And yes, you tin make information technology alee! Melt all the way through step 6, so absurd the stew to room temperature earlier refrigerating in a resealable container. Before serving, reheat in a large pot over medium-low heat. If it's particularly thick, loosen information technology upwardly with some goop or h2o.

Perfect Serving Suggestions

While beef stew is a perfect meal all on its own, nosotros also love beef stew served over some al dente egg noodles. Want something a lilliputian heartier? Try ladling a bit of stew over some garlic brew.

Freezer Friendly

This stew too freezes well! When transferring to airtight containers, be sure to exit about 1/two" to 1" air above the stew to allow it to expand while freezing. This beef stew tin last up to three months in the freezer. Make sure it'southward completely cooled before sealing and freezing.

Fabricated this? Permit united states know how it went in the comment section beneath!

Cal/Serv: 275

Yields: 8 servings

Prep Time: 0 hours 15 mins

Full Time: 1 hour 40 mins

i tbsp.

vegetable oil

two lb.

beef chuck stew meat, cubed into one" pieces

1 tbsp.

actress-virgin olive oil

ane

medium xanthous onion, chopped

ii

carrots, peeled and cutting into rounds

two

stalks celery, chopped

Kosher common salt

Freshly ground black pepper

3

cloves garlic, minced

1/four c.

tomato paste

six c.

low-sodium beef broth

1 c.

reddish vino

1 tbsp.

Worcestershire sauce

1 tsp.

dried or fresh thyme leaves

2

bay leaves

i lb.

babe potatoes, halved

i c.

frozen peas

1/4 c.

freshly chopped parsley, for garnish

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1. In a large dutch oven or heavy-bottomed pot over medium heat, estrus oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beefiness to a plate.
2. In the aforementioned pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato plant paste and cook until garlic is fragrant and tomato plant paste has darkened, 2 minutes.
3. Add together beef dorsum to dutch oven so add broth, wine, Worcestershire sauce, thyme, and bay leaves.
4. Bring to a boil then reduce rut to a simmer. Flavor with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.
5. Add potatoes and simmer, covered, until potatoes are tender, xv minutes.
6. Remove bay leaves. Stir in peas and cook until warmed through, ii minutes. Season stew to taste with salt and pepper, and so ladle into serving bowls and garish with parsley.

Diet (per serving): 275 calories, 28 g protein, 21 g carbohydrates, 3 g cobweb, 4 m sugar, 9 one thousand fat, iii g saturated fat, 490 mg sodium

Kat Wirsing

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Lena Abraham Senior Food Editor Lena Abraham is the Senior Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.

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Source: https://www.delish.com/cooking/recipe-ideas/a23515497/easy-beef-stew-recipe/

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