This classic beef stew is recipe is rich, flavorful, and comes together in one pot! With tender chunks of beef and plenty of vegetables, it’s healthy and comforting.
- Dutch oven
- Wooden spoon
- 2 Tbsp canola oil
- 1 lb beef blade or chuck roast, cut into 1-inch cubes
- (To taste) salt and pepper
- 1/2 onion, finely chopped
- 2 ribs celery, sliced
- 2 large carrots, peeled and chopped
- 2 tsp garlic, minced
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 2 Tbsp corn starch
- 1/2 cup dry red wine
- 2 cups low-sodium beef broth
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 bay leaf
- 1 lb Little Potatoes
- 1 cup frozen peas
Heat a large Dutch oven or soup pot over medium heat. Add oil and let heat for two minutes.
Add cubes of beef and season with salt and pepper. Cook until browned (2 to 3 minutes), then flip and brown on the other side. You may have to brown your beef in two batches to allow room for every piece.
Remove the browned beef from the pot and set aside.
Add the onion, celery, and carrots, cooking and stirring until onion has softened and is starting to brown (add additional oil if pan is too dry).
Stir in garlic, salt, pepper, thyme—cook and stir for one minute.
Stir in corn starch until all white is gone.
Add red wine to the pot and use a wooden spoon to scrape any browned bits from the bottom of the pan.
Stir in the beef broth, tomato paste, Worcestershire sauce, bay leaf, potatoes, and browned beef. Bring to a simmer over medium heat, then cover and reduce the heat to low.
Simmer, covered, stirring occasionally, until potatoes and carrots are tender, about 20 minutes. Stir in peas, adjust seasoning to taste and serve.