Ingredients
Scale
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 2 lbs potatoes, peeled and cubed
- 1 cup frozen peas
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pan. Set aside.
- Step 2: Add the onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Step 3: Transfer the vegetables and browned beef to a slow cooker. Stir in the beef broth, red wine (if using), tomato paste, thyme, rosemary, and bay leaf.
- Step 4: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender.
- Step 5: About 30 minutes before serving, add the potatoes to the slow cooker. Continue cooking until the potatoes are tender.
- Step 6: Stir in the frozen peas during the last 5 minutes of cooking. Remove the bay leaf before serving.
Notes
- Store leftover stew in airtight containers in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, stirring occasionally, to avoid scorching.
- Serve this hearty stew with crusty bread for dipping and a side of vibrant green salad for a balanced meal.
- For deeper flavor, sear the beef in batches until richly browned, ensuring a flavorful base for your stew.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American