Ingredients:

• 3 pounds boneless chuck roast, trimmed and cut into 1-1.5 inch chunks: Chuck roast is ideal for stewing because it becomes tender and flavorful when slow-cooked.
• 1/4 cup flour: This helps to coat the beef and thicken the stew.
• 2 teaspoons salt: Essential for seasoning and bringing out the flavors of the dish.
• 1 teaspoon black pepper: Adds a touch of heat and depth to the stew.
• 3 tablespoons vegetable oil: Used for browning the beef, which enhances the flavor of the stew.
• 1 large onion, diced: Onions add sweetness and a subtle flavor base.
• 2 tablespoons tomato paste: Adds richness and a slight tang to the stew.
• 1 tablespoon flour: Additional thickening for the stew.
• 1 cup red wine (optional, can use beef stock instead): Adds depth and complexity to the stew’s flavor.
• 4 cups beef broth: Forms the savory base of the stew.
• 2 bay leaves: Provide an earthy flavor that complements the beef.
• 4 sprigs fresh thyme: Thyme adds a subtle, aromatic herbaceous note.
• 3 carrots, cut into large dice: Carrots add sweetness and texture.
• 3 celery stalks, cut into large dice: Celery adds a slight bitterness and crunch.
• 4 Yukon potatoes, peeled and cut into large dice: Potatoes add substance and help to thicken the stew.
• 1 cup frozen peas: Added at the end for a pop of color and sweetness.
• Fresh parsley for garnish (optional): Adds a fresh, vibrant finish.

Instructions:

1. Prepare the Beef:
   • In a large bowl, combine the flour, salt, and black pepper. Add the beef chunks and toss until each piece is well-coated.
   • Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, being careful not to overcrowd the pan, and brown on all sides. This step is crucial for developing the deep, rich flavors of the stew. Once browned, remove the beef and set it aside.
2. Cook the Aromatics:
   • In the same pot, add the remaining tablespoon of vegetable oil. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
   • Stir in the tomato paste and cook for an additional 2 minutes, allowing it to darken slightly and intensify in flavor.
   • Sprinkle the additional tablespoon of flour over the onions and tomato paste, stirring well to combine. Cook for 1-2 minutes to remove the raw flour taste.
3. Deglaze and Simmer:
   • If using, pour in the red wine, scraping up any browned bits from the bottom of the pot (this is where a lot of the flavor comes from). Let the wine reduce by half, about 3-4 minutes.
   • Add the beef broth, bay leaves, and thyme. Return the browned beef to the pot, making sure it is fully submerged in the liquid.
   • Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook gently for about 1.5 to 2 hours, or until the beef is tender.
4. Add Vegetables:
   • After the beef has become tender, add the diced carrots, celery, and potatoes to the pot. Stir to combine, then cover and continue to simmer for another 30-40 minutes, until the vegetables are soft.
   • In the last 5 minutes of cooking, stir in the frozen peas. They don’t need much time to cook and will retain their bright green color.
5. Serve:
   • Remove the bay leaves and thyme sprigs. Taste the stew and adjust the seasoning with more salt and pepper if necessary.
   • Ladle the stew into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or over a bed of mashed potatoes for an extra comforting meal.

Nutrition Facts (Per Serving):

• Calories: Approximately 450 kcal
• Protein: 30g
• Fat: 20g
  • Saturated Fat: 7g
• Carbohydrates: 30g
  • Sugars: 6g
  • Dietary Fiber: 4g
• Iron: 4mg
• Calcium: 70mg

Note: Nutritional values are estimates and may vary based on portion size and specific ingredients used.

Tips:

• Choosing the Beef: Chuck roast is the best cut for stews due to its balance of fat and connective tissue, which breaks down during slow cooking to create a tender, flavorful dish.
• Wine vs. Stock: If you prefer not to use wine, substitute with an equal amount of beef broth. The wine adds depth and richness, but the stew will still be delicious without it.
• Vegetable Variety: Feel free to add or substitute other vegetables like parsnips, turnips, or mushrooms based on your preference.
• Thickening the Stew: If you prefer a thicker stew, you can mash a few of the potatoes or carrots into the broth or simmer the stew uncovered for the last 20 minutes of cooking.
• Make It Ahead: Beef stew tastes even better the next day as the flavors meld together. It’s an excellent dish to prepare ahead of time.

Storage Tips:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through.
• Freezing: Beef stew freezes well for up to 3 months. Let the stew cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

FAQs:

• Can I make this in a slow cooker?
  • Yes! After browning the beef and sautéing the onions, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours.
• What if I don’t have fresh thyme?
  • You can substitute with 1 teaspoon of dried thyme, or try using rosemary or a bay leaf for a different flavor profile.
• Can I use a different type of potato?
  • Yes, Yukon potatoes are recommended for their buttery flavor and firm texture, but russet or red potatoes work well too.
• Is there a way to make this gluten-free?
  • To make this stew gluten-free, use a gluten-free flour blend for coating the beef and thickening the stew. Ensure that your beef broth is also gluten-free.

Conclusion:

This Easy Beef Stew recipe is a surefire way to warm up on a cold day. With minimal preparation and straightforward instructions, you can create a hearty and satisfying meal that will have everyone coming back for seconds. The combination of tender beef, rich broth, and hearty vegetables makes this stew a timeless dish that’s perfect for any occasion. Whether you’re cooking for your family or looking to impress guests, this beef stew will deliver comfort and flavor in every bite.