Beef stew with carrots, peas, onions, and celery is more than just a dish. It’s a timeless comfort food that captures the essence of hearty, home-cooked nourishment. This classic dish has a unique ability to turn simple ingredients into a rich, satisfying meal that warms both the body and soul. It’s the dish that not only fills the stomach but also warms the heart, evoking memories of cozy family dinners and cold winter nights, where the aroma of simmering beef and vegetables fills the home with an irresistible sense of anticipation. It’s a stew that is a must during the fall or winter.
The beef is at the core of this stew, which, when braised slowly, becomes tender and flavorful. I like to use stewing beef. It’s cheap and easily affordable. The slow-cooking process allows the meat to absorb the essence of the broth and the vegetables, creating a deep and comforting flavor. With their natural sweetness, carrots add a vibrant pop of color and a subtle hint of earthiness.
Peas contribute a burst of freshness and a pleasant contrast in texture, while onions and celery form the aromatic base, infusing the stew with their savory, slightly sweet notes. It’s a match made in heaven that you want to try as soon as possible.
The beauty of beef stew lies in its simplicity and ease of preparation. After browning the beef and sautéing the vegetables, the ingredients are simmered together in a rich, flavorful broth, allowing them to marry all the flavors and make the perfect and mouthwatering dish. This one-pot meal is perfect for busy weeknights or leisurely weekends, requiring minimal effort for maximum reward.
The stew can be customized with additional herbs and spices to suit personal tastes, making it a versatile and adaptable recipe. Whether served with a side of crusty bread or over a bed of fluffy rice, beef stew with carrots, peas, onions, and celery offers a satisfying and nourishing experience. It fills the stomach and warms the heart, making it a beloved staple in many households.
Ingredients ;
1 ½ pounds Chuck Beef, trimmed and cut into 1 ½ inches cubes
½ Onion, Medium in size, chopped
2 cloves Garlic, minced
2 Carrots, cut into 1-inch cubes
½ pound Potatoes peeled and cut into 1-inch cubes
4 Celery sticks, cut into 1-inch cubes
2 ½ cup Beef Broth
1 cup Red Wine
2 tbsp Olive oil
2 tbsp All-purpose Flour
2 tbsp Tomato paste
1 tbsp Worcestershire sauce
1 sprig Rosemary
1 sprig Thyme
1 Bay leaf
1 tbsp cornstarch
1 tbsp water
Salt and Pepper to taste
Step1. Season the Beef with about ½ Tsp of salt and pepper each.
Step2. In a Dutch oven, heat the oil until it smokes.
Step3. Add the beef cubes and onion. Cook until the beef is brown on each side.
Step4. Add garlic and tomato paste. Saute for a minute
Step5. Add flour and keep on stirring it. Let it cook until it starts to brown.
Step6. Gradually add beef broth and red wine while continuously mixing to avoid lumps of flour. Scrap off the bottom to incorporate the brown bites.
step7. Add the remaining ingredients to the Dutch oven except corn starch, water, salt, and pepper. Let it simmer on low heat for an hour to 1 ½ hour or until the beef is tender.
Step8. In a bowl, make a slurry by combining cornflour and water.
Step9. Gradually add the slurry to thicken the stew to the desired consistency. Or you can skip this part if your stew has already thickened.
Step10. Season with salt and pepper if required.
Step11. Serve hot.
Beef stew
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- Total Time: 42 minute
- Yield: 4 1x
Ingredients
1 ½ pounds Chuck Beef, trimmed and cut into 1 ½ inches cubes
½ Onion, Medium in size, chopped
2 cloves Garlic, minced
2 Carrots, cut into 1-inch cubes
½ pound Potatoes peeled and cut into 1-inch cubes
4 Celery sticks, cut into 1-inch cubes
2 ½ cup Beef Broth
1 cup Red Wine
2 tbsp Olive oil
2 tbsp All-purpose Flour
2 tbsp Tomato paste
1 tbsp Worcestershire sauce
1 sprig Rosemary
1 sprig Thyme
1 Bay leaf
1 tbsp cornstarch
1 tbsp water
Salt and Pepper to taste
Instructions
1.Season the Beef with about ½ Tsp of salt and pepper each.
2.In a Dutch oven, heat the oil until it smokes.
3.Add the beef cubes and onion. Cook until the beef is brown on each side.
4.Add garlic and tomato paste. Saute for a minute.
5.Add flour and keep on stirring it. Let it cook until it starts to brown.
6.Gradually add beef broth and red wine while continuously mixing to avoid lumps of flour. Scrap off the bottom to incorporate the brown bites.
7.Add the remaining ingredients to the Dutch oven except corn starch, water, salt, and pepper. Let it simmer on low heat for an hour to 1 ½ hour or until the beef is tender.
8.In a bowl, make a slurry by combining cornflour and water.
9.Gradually add the slurry to thicken the stew to the desired consistency. Or you can skip this part if your stew has already thickened.
10.Season with salt and pepper if required.
11.Serve hot.
- Prep Time: 20
- Cook Time: 1 hour 30 minutes
