Beef Stew With Potatoes, Carrots And Peas Recipe

Name: Beef Stew With Potatoes, Carrots And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs beef chuck, cut into 1 1/2-inch cubes; 1 teaspoon salt; 1/2 teaspoon fresh ground pepper; 3 tablespoons vegetable oil; 2 large onions, chopped (about 2 cups); 3 garlic cloves, minced; 3 tablespoons flour; 1 cup red wine; 1 (14 1/2 ounce) can beef broth; 2 bay leaves; 1 teaspoon dried thyme; 4 carrots, peeled, cut into 1/2-inch thick slices; 4 russet potatoes, peeled, cut into 1/2-inch slices; 1 cup frozen peas; 1/4 cup minced fresh parsley

Servings: persons

3 lbs beef chuck, cut into 1 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon fresh ground pepper
3 tablespoons vegetable oil
2 large onions, chopped (about 2 cups)
3 garlic cloves, minced
3 tablespoons flour
1 cup red wine
1 (14 1/2 ounce) can beef broth
2 bay leaves
1 teaspoon dried thyme
4 carrots, peeled, cut into 1/2-inch thick slices
4 russet potatoes, peeled, cut into 1/2-inch slices
1 cup frozen peas
1/4 cup minced fresh parsley

1
Heat oven to 300u00b0F.
2
Season the meat with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat; add half of the meat. Cook, turning, until browned on all sides, about 5 minutes. Transfer to a large plate. Repeat with remaining meat, adding additional oil if necessary.
3
Add onions to Dutch oven; cook, stirring, until almost softened, 4-5 minutes. Lower heat to medium. Add garlic; cook, stirring 30 seconds. Stir in flour; cook, stirring until lightly colored, 1-2 minutes. Stir in wine, scraping up any browned bits. Add beef broth, bay leaves and thyme; heat mixture to a simmer. Add browned meat and any juices; heat to a simmer. Cover; place in the oven; cook until meat is nearly tender, 2-2 1/2 hours.
4
Add carrots and potatoes, return to oven. Cook until vegetables are tender, 30-45 minutes. Stir in frozen peas; cook 5 minutes. Stir in parsley just before serving.

1298

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 lbs beef chuck, cut into 1 1/2-inch cubes, 1 teaspoon salt, 1/2 teaspoon fresh ground pepper, 3 tablespoons vegetable oil, and more.

Yes, Beef Stew With Potatoes, Carrots And Peas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Stew With Potatoes, Carrots And Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions