This classic Beef Stew is recipe is rich, flavorful and comes together in one pot! With tender chunks of beef and plenty of vegetables, it's healthy and comforting.
Course Main Course
Cuisine American, French
Keyword beef stew
Prep Time 15minutes
Cook Time 40minutes
Total Time 55minutes
Author Ashley Fehr
1lbbeef blade or chuck roastcut into 1" cubes
salt and pepper
2large carrotspeeled and chopped
1/2cupdry red wine
2cupslow sodium beef broth
1lbLittle potatoes, quartered
Heat a large dutch oven or soup pot over medium heat. Add oil and let heat 2 minutes.
Add cubes of beef and season with salt and pepper. Cook until browned (2-3 minutes), then flip and brown on the other side. You may have to brown your beef in two batches to allow room for every piece.
Remove the browned beef from the pot and set aside.
Add the onion, celery and carrots, cooking and stirring until onion has softened and is starting to brown (add additional oil if pan is too dry).
Stir in garlic, salt, pepper, thyme -- cook and stir 1 minute.
Stir in corn starch until all white is gone.
Add red wine to the pot, and use a wooden spoon to scrape any browned bits from the bottom of the pan.
Stir in the beef broth, tomato paste, Worcestershire sauce, bay leaf, potatoes and browned beef. Bring to a simmer over medium heat, then cover and reduce the heat to low.
Simmer, covered, stirring occasionally, until potatoes and carrots are tender, about 20 minutes. Stir in peas, adjust seasoning to taste and serve.