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Slow-simmered beef stew with root vegetables in a rich broth.
Prep
15 min
Cook
60 min
Total
75 min
Servings
6 srv
Difficulty
Medium
Calories
380 kcal
For 6 serving(s)
Per serving
Cut beef into 1-inch cubes and season generously with salt and pepper
Heat olive oil in a large Dutch oven over medium-high heat and brown the beef in batches until golden on all sides, about 8-10 minutes total
Remove beef and set aside, then sauté diced onions in the same pot until softened, about 3-4 minutes
Add minced garlic and tomato paste, stirring for 1 minute until fragrant
Pour in beef broth and red wine, scraping up any browned bits from the bottom of the pot, then return beef to the pot and bring to a simmer
Add potatoes, carrots, and celery, then cover and simmer for 45-50 minutes until vegetables are tender and beef is very tender
Stir in peas and thyme, then simmer uncovered for 5 more minutes
Taste and adjust seasoning with salt and pepper before serving hot
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