Hearty Autumn Beef Stew
A robust and comforting beef stew perfect for autumn evenings, featuring tender beef, root vegetables, and a rich, savory broth.
Prep time: 20 minutesCook time: 3 hoursServes: 6
Ingredients
2 lbs beef chuck, cut into 1-inch cubes
3 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
1 cup red wine
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 bay leaves
4 large carrots, sliced
3 large potatoes, peeled and cubed
2 stalks celery, chopped
1 cup frozen peas
1/4 cup fresh parsley, chopped
Instructions
1. In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
2. Heat olive oil in a large pot over medium-high heat. Brown the beef in batches, ensuring all sides are seared, then remove from pot.
3. In the same pot, add onion and garlic, sauté until translucent.
4. Stir in beef broth, red wine, tomato paste, Worcestershire sauce, and bay leaves, scraping up any browned bits from the bottom.
5. Return beef to the pot, bring to a simmer, and cover. Cook on low heat for about 1.5 hours.
6. Add carrots, potatoes, and celery to the pot, and continue cooking for another 30 minutes until vegetables are tender.
7. Stir in peas and cook for an additional 5 minutes.
8. Remove bay leaves, adjust seasoning with salt and pepper if needed, and stir in fresh parsley before serving.
Storage
Allow the stew to cool to room temperature, transfer to airtight containers, and store in the refrigerator for up to 3 days.
Reheating
Reheat on the stovetop over medium heat, stirring occasionally until heated through, or microwave individual portions. Add a splash of broth or water if needed.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
