Grandma's Secret Beef Stew Recipe

Nothing says comfort food quite like a bubbling pot of hearty beef stew. Chunks of beef chuck are seared until deeply browned, then simmered low and slow with root vegetables until everything is fork-tender. The secret is searing the beef properly and deglazing with red wine for an incredibly rich, savory broth.

Ingredients

• 2.5 lbs beef chuck, cut into 1.5-inch cubes
• 1/4 cup all-purpose flour
• 3 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 cup red wine
• 4 cups beef broth
• 2 tablespoons tomato paste
• 4 medium Yukon gold potatoes, cubed
• 3 large carrots, sliced
• 2 celery stalks, sliced
• 1 cup frozen peas
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

Step 1: Sear the Beef

Toss beef cubes in flour, salt, and pepper. Heat oil in a Dutch oven over high heat. Sear beef in batches until deeply browned on all sides. Remove and set aside.

Step 2: Build the Base

Sauté onion and celery 4 minutes. Add garlic and tomato paste, cook 1 minute. Deglaze with red wine, scraping up browned bits. Add broth, Worcestershire, thyme, and bay leaves.

Step 3: Simmer

Return beef to pot. Bring to a boil, then reduce to a low simmer. Cover and cook for 1.5 hours. Add potatoes and carrots, cook another 30-45 minutes until vegetables are tender.

Step 4: Finish

Add frozen peas in the last 5 minutes. Adjust seasoning. Serve with crusty bread.

Nutrition Facts (Per Serving)