🕐 Total Time
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Prep: 25 minutes
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Cook: 2½–3 hours (stovetop or oven)
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Total: ~3 hours 15 minutes
🍽️ Serves
6–8 people
🧂 Ingredients
Main:
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2 lbs (900 g) beef chuck, cut into 2-inch cubes
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Salt & freshly ground black pepper
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2 tbsp all-purpose flour
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2 tbsp olive oil or butter
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1 large onion, chopped
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3 carrots, cut into chunks
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2 celery stalks, chopped
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3 cloves garlic, minced
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2 tbsp tomato paste
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1 cup (250 ml) red wine (optional, but highly recommended)
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4 cups (1 L) beef stock
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2 tsp Worcestershire sauce
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1 tsp dried thyme (or 2–3 sprigs fresh thyme)
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2 bay leaves
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1½ lbs (700 g) baby potatoes, halved
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1 cup (150 g) frozen peas (optional, added at the end)
Optional flavor boosters:
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1 tsp smoked paprika (for depth)
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1 tbsp balsamic vinegar (for brightness at the end)
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A handful of fresh parsley, chopped (for garnish)
🍳 Instructions
1. Prepare the beef
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Pat the beef dry with paper towels.
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Season generously with salt and pepper, then toss with flour to coat lightly.
2. Brown the beef
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Heat oil in a large Dutch oven or heavy pot over medium-high heat.
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Brown the beef in batches (don’t overcrowd the pan).
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Remove and set aside.
3. Sauté the vegetables
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In the same pot, add onion, carrots, and celery.
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Cook until softened (about 5 minutes).
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Stir in garlic and tomato paste; cook 1 minute until fragrant.
4. Deglaze
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Pour in the red wine, scraping up browned bits from the bottom of the pot.
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Simmer for 2–3 minutes to reduce slightly.
5. Simmer the stew
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Add the browned beef back to the pot.
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Pour in beef stock, Worcestershire sauce, thyme, bay leaves, and potatoes.
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Bring to a boil, then reduce heat to low.
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Cover and simmer 2 to 2½ hours, stirring occasionally, until beef is tender and the sauce is rich.
(Alternatively, bake covered in the oven at 160°C / 325°F for the same amount of time.)
6. Finish & serve
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Stir in peas during the last 5 minutes of cooking.
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Remove bay leaves.
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Adjust seasoning with salt, pepper, and (optional) a splash of balsamic vinegar.
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Garnish with parsley before serving.
