Description
This hearty French beef stew features tender beef, vibrant vegetables, and rich flavors, making it a perfect one-pot meal for chilly evenings. Enjoy the warmth and satisfaction it brings to your table.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 medium carrots, sliced into rounds
- 2 stalks celery, chopped
- 2 tablespoons tomato paste
- 1 cup red wine (preferably a dry variety like Cabernet Sauvignon)
- 4 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 pound baby potatoes, halved
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
Instructions
- Season the beef cubes generously with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat.
- Sear the beef in batches until browned on all sides, about 4-5 minutes per batch. Transfer to a plate and set aside.
- In the same pot, add chopped onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and cook for an additional minute.
- Toss in sliced carrots and chopped celery, sautéing for about 5 minutes until softened.
- Stir in tomato paste and cook for 2 minutes.
- Pour in red wine, scraping the bottom of the pot to release flavorful bits. Bring to a simmer and cook for 5 minutes.
- Return the browned beef to the pot with any accumulated juices.
- Add beef broth, bay leaf, thyme, and rosemary. Stir to combine, ensuring beef is submerged.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours.
- After the initial simmering, add halved baby potatoes, ensuring they are submerged.
- Continue to simmer for an additional 30-40 minutes until potatoes are fork-tender and beef is tender.
- In the last 5 minutes, stir in frozen peas.
- Taste and adjust seasoning with salt and pepper.
- Remove bay leaf before serving.
- Ladle into bowls and garnish with chopped parsley.
Notes
- This stew pairs wonderfully with crusty bread or creamy mashed potatoes.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove, adding a splash of broth or water if needed.
- Prep Time: 20 minutes
- Cook Time: 150 minutes