Name: Beef Stew Recipe Video
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 ½ lbs beef stew meat, cut into bite-sized pieces; 2 tablespoons vegetable oil; 1 onion, chopped; 2 cloves garlic, minced; 2 carrots, peeled and sliced; 2 stalks celery, sliced; 1 cup mushrooms, sliced; 3 cups beef broth; 1 cup red wine (optional); 2 tablespoons tomato paste; 1 teaspoon dried thyme; 2 bay leaves; Salt and pepper, to taste; 3 potatoes, peeled and cubed; 1 cup frozen peas

Instructions

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.
In the same pot, add the chopped onions and garlic, cooking until softened and fragrant, about 3-5 minutes.
Add the carrots, celery, and mushrooms to the pot, cooking for another 5 minutes until the vegetables start to soften.
Pour in the beef broth and red wine, if using, and stir in the tomato paste, dried thyme, bay leaves, salt, and pepper. Bring the mixture to a simmer.
Return the browned beef to the pot, along with any accumulated juices, and add the cubed potatoes. Cover the pot with a lid and let the stew simmer over low heat for 1 ½ - 2 hours, or until the beef is tender.
About 15 minutes before serving, add the frozen peas to the stew and cook until heated through.
Taste and adjust the seasoning with salt and pepper as needed.
Remove the bay leaves before serving the beef stew hot, garnished with fresh parsley if desired.

Ingredients

Instructions

Nutrition Facts