- Prep time
- 15 minutes
- Cook time
- 3 hours
- 3–4 servings
Classics never go out of style, and this rich and succulent beef stew is no exception.
- 1½ pounds beef stew meat
- Kosher salt and fresh ground black pepper, to taste
- 3 tablespoons olive oil
- 1 yellow onion, large diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup red wine
- 3 tablespoons all-purpose flour
- 6 cups beef stock
- 3 sprigs thyme
- 1 bay leaf
- ¾ pound yellow marble potatoes, quartered
- 2 carrots, large diced
- 1 cup peas
Lay stew meat on a work surface in a single layer and pat dry with paper towels. Season generously with salt and pepper.
Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add the beef in a single layer, not crowding the pan, and sear on all sides, about 2 minutes per side. Transfer to a bowl and repeat with any remaining beef.
Add the remaining oil and cook the onion and garlic, stirring until lightly caramelized, about 5 minutes. Add the tomato paste and cook until the paste begins to brown and stick to the bottom of the pan, 2–3 minutes. Add the red wine and use a wooden spoon to collect all the browned bits by scraping the bottom of the pan.
Reduce the wine to a light syrup, about 5 minutes. Stir in the flour and thoroughly combine. Add the beef stock, seared beef and any juices that may have collected, thyme and bay leaf. Bring to a gentle simmer and cover with the lid slightly ajar. Simmer on low, stirring occasionally, for 2 hours.
Add the potatoes and carrots and simmer until the beef, potatoes and carrots are tender, about 30 minutes. Remove from heat, stir in the peas and serve immediately.