dinner recipes

Beef Stew



2 pounds (about 900g) beef chuck, cut into 1-inch cubes

Salt and pepper to taste

1/4 cup all-purpose flour

2 tablespoons olive oil or vegetable oil

1 large onion, chopped

3 cloves garlic, minced

4 cups beef broth

1 cup red wine (optional)

2 bay leaves

1 teaspoon dried thyme

1 teaspoon dried rosemary

4 carrots, peeled and cut into chunks

3 potatoes, peeled and cut into chunks

1 cup frozen peas (optional)

Chopped fresh parsley for garnish (optional)


Season the beef cubes with salt and pepper, then toss them in the flour until coated.


Heat the oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches and brown them on all sides. Remove the browned beef from the pot and set aside.

In the same pot, add the chopped onion and garlic. Cook, stirring occasionally, until softened and fragrant, about 3-4 minutes.

Return the browned beef to the pot. Add the beef broth, red wine (if using), bay leaves, thyme, and rosemary. Bring the mixture to a simmer.

Cover the pot and let the stew simmer gently for about 1 1/2 to 2 hours, or until the beef is tender.

Add the carrots and potatoes to the pot. Continue to simmer, covered, for another 30 minutes, or until the vegetables are tender.

If using peas, add them to the pot during the last 5 minutes of cooking.

Taste the stew and adjust seasoning with salt and pepper if needed.

Serve the beef stew hot, garnished with chopped fresh parsley if desired.

Enjoy your hearty and delicious beef stew!