Cozy Classic Beef Stew
This Classic Beef Stew has a flavorful, savory broth, tender fall-apart beef and hearty veggies to keep you cozy this winter! Beef Stew is just such a classic dish, and for good reason. There’s really nothing better than serving up a bowl with a crusty piece of bread to soak up all that delicious broth!
Ingredients
- 1.5 lbs beef stew meat chuck or round
- 2 tbsp all-purpose flour or arrowroot starch
- 1 tbsp tomato paste
- 1/4 cup red wine or sub for an additional 1/4 cup of broth
- 4 large carrots, chopped into 1-2 inch chunks
- 1 roughly chopped white onion
- 4 cloves minced garlic
- 1 lb baby gold potatoes, cut into halves or quarters (make all pieces equal-sized)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp Italian or Tuscan seasoning blend
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tbsp fresh thyme or sub 1 tsp dried
- 1.5 cups beef or vegetable broth
- 2 tbsp balsamic vinegar
- 2 tbsp worcestershire sauce
- 1 cup frozen peas
Instructions
Stovetop Method:
- Heat a large pot or Dutch oven over medium heat for a few minutes. To a large bowl, add the beef stew meat and pat dry with a paper towel. Coat with the 2 tbsp flour or arrowroot starch.
- Add a couple tbsp of oil to the pot, allow to heat for another 30 seconds and then add the meat. Spread in an even layer and allow to brown (don’t stir too much) on all sides.
- Add the tomato paste and stir to coat. Cook for 30 seconds and then add the wine. Scrape the bottom of the pot to deglaze and release all browned bits.
- Add the rest of the ingredients except green peas: vegetables, seasonings, liquids. Stir.
- Cover and turn to low and simmer for at least 2 hours, stirring occasionally.
- Taste for seasoning adjustments, and add the peas and cook another couple of minutes until peas are warmed through. Serve with crusty bread and butter!
Slow-Cooker Method:
- Heat a large pot or Dutch oven over medium heat for a few minutes. To a large bowl, add the beef stew meat and pat dry with a paper towel. Coat with the 2 tbsp flour or arrowroot starch.
- Add a couple tbsp of oil to the pot, allow to heat for another 30 seconds and then add the meat. Spread in an even layer and allow to brown (don’t stir too much) on all sides.
- To the slow-cooker, add the browned beef and the rest of the ingredients except the green peas. Stir to combine.
- Cook on high for 4 hours or low for 6-8.
- At the end of cook time, add the green peas and cook for 5-10 minutes.