Weekend Hearty Beef Stew

American · Summer · 240 min · Serves 6 · By The Lesapor Kitchen

This hearty beef stew is perfect for a laid-back summer weekend. Slow-cooked beef and vegetables create a comforting dish that fills your kitchen with wonderful aromas. Serve it with crusty bread for a complete meal.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 carrots, peeled and sliced
• 3 stalks celery, sliced
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons all-purpose flour
• 1 pound potatoes, peeled and cubed
• 1 cup peas, fresh or frozen

Method

1. Heat olive oil in a large pot over medium heat. Add beef cubes and brown on all sides. Remove beef and set aside.
2. In the same pot, add onion and garlic. Cook until onion is translucent, about 5 minutes.
3. Stir in carrots and celery. Cook for another 5 minutes.
4. Return beef to the pot. Sprinkle flour over the beef and vegetables, stirring to coat evenly.
5. Add beef broth, red wine, and tomato paste. Stir to combine.
6. Add thyme, bay leaf, salt, and pepper. Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours.
7. After 2 hours, add potatoes to the pot. Continue to cook for another hour, or until beef and potatoes are tender.
8. Add peas to the stew and cook for an additional 10 minutes. Adjust seasoning if necessary.
9. Remove bay leaf before serving. Serve hot with crusty bread.