Description
A hearty and comforting beef stew with tender chunks of beef, carrots, potatoes, and peas in a rich broth.
Ingredients
Scale
For the Crust:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 4 carrots, peeled and sliced
- 3 potatoes, peeled and cubed
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Season beef with salt and pepper. Heat oil in a large pot and brown beef on all sides. Remove and set aside.
- In the same pot, sauté onion until soft. Add garlic and cook for 1 minute.
- Add tomato paste and cook for another minute. Pour in beef broth and red wine, scraping the bottom of the pot.
- Return beef to the pot. Add thyme and bay leaf. Bring to a simmer, cover, and cook for 1.5 hours.
- Add carrots and potatoes. Cook for another 30 minutes or until vegetables are tender.
- Stir in peas and cook for 5 more minutes. Remove bay leaf before serving.
Notes
You can customize the seasonings to taste.