beef stew

 Classic Beef Stew

Ingredients

• 2 lbs (900 g) beef chuck, cut into 1½-inch cubes

• Salt and black pepper

• 3 tbsp all-purpose flour

• 2–3 tbsp olive oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 3 carrots, sliced

• 3 potatoes, cubed

• 2 celery stalks, chopped

• 2 tbsp tomato paste

• 4 cups beef broth

• 1 cup dry red wine (optional, but adds depth)

• 1 tsp dried thyme

• 1 bay leaf

• 1 cup frozen peas (optional)

Instructions

1. Prep the beef
   Pat beef dry, season with salt and pepper, then toss in flour.

2. Brown the meat
   Heat oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches (don’t overcrowd). Remove and set aside.

3. Sauté vegetables
   In the same pot, cook onion and garlic for 2–3 minutes. Stir in tomato paste and cook another minute.

4. Deglaze
   Pour in wine (if using) and scrape up browned bits from the bottom.

5. Simmer
   Return beef to the pot. Add carrots, celery, potatoes, thyme, bay leaf, and beef broth. Bring to a boil, then reduce to low. Cover and simmer 1½–2 hours, until beef is tender.

6. Finish
   Add peas in the last 5–10 minutes. Adjust seasoning and remove bay leaf before serving.

 Slow Cooker Option

After browning beef and sautéing onions/garlic, transfer everything to a slow cooker. Cook:

• Low: 7–8 hours

• High: 4–5 hours

Tips

• Beef chuck works best because it becomes tender with slow cooking.

• For thicker stew, simmer uncovered for the last 20–30 minutes.

• Flavor improves the next day—great for leftovers!

If you’d like, I can also share an Instant Pot version or a Guinness-style Irish variation.