This classic American beef stew is a comforting and flavorful dish that will warm you up on a cold day. Made with tender chunks of beef, vegetables, and a rich tomato-based broth, this stew is perfect for family dinners or gatherings with friends. The slow cooking process allows the flavors to meld together, creating a dish that is both savory and satisfying. Serve with crusty bread or mashed potatoes for a complete meal.
Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- Salt and black pepper, to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and cubed
- 2 stalks celery, chopped
- 1 cup frozen peas
- 4 cups beef broth
- 1 cup red wine
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon Worcestershire sauce
Directions
- Season the beef stew meat with salt and black pepper. Dredge the meat in flour, shaking off any excess.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the meat from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
- Add the carrots, potatoes, celery, and frozen peas. Stir to combine with the onion and garlic.
- Return the browned beef to the pot. Pour in the beef broth, red wine, diced tomatoes, and tomato paste. Stir to combine.
- Add the bay leaves, dried thyme, dried rosemary, and Worcestershire sauce. Season with additional salt and black pepper, if desired.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1 ½ - 2 hours, or until the beef is tender and the flavors have melded together.
- Remove the bay leaves before serving. Adjust the seasoning, if necessary.
- Serve the American Beef Stew hot with crusty bread or mashed potatoes.
