Easy Beef Stew

By Tanya

2 Person

240 Minutes

0 Calories

When it’s cold out I immediately think of warm, comforting food and this super easy full-bodied stew is perfect for cold days! This red wine-braised beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don’t forget a loaf of crusty French bread for sopping up the rich sauce.

Ingredients

pepper
salt
1 tbsp. minced fresh parsley
1/4 cup frozen peas
2 carrots, peeled and sliced 3/4 inch thick
1 Yukon gold potato
1 bay leaf
1 1/2 cups beef broth
1/4 cup dry red wine
1/2 tsp. minced fresh thyme
1 tsp. tomato paste
2 cloves garlic
1 small onion, chopped fine
1 tbsp. vegetable oil
1 pound beef stew meat or boneless beef short ribs

Method

01

Adjust oven rack to middle position and heat oven to 300 degrees F. Pat beef dry with paper towels and season with salt and pepper. Heat oil in a medium oven-safe saucepan over medium-high heat until just smoking. Brown beef on all sides, about 8 minutes; transfer to a bowl.
02

Add onion to fat left in saucepan and cook over medium heat until softened, about 5 minutes. Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
03

Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps. Stir in broth, bay leaf, and browned beef with any accumulated juices and bring to simmer. Cover, transfer saucepan to oven, and cook for 1 hour.
04

Stir in potato and carrots and continue to cook in the oven, covered, until beef and vegetables are tender, 2 hours or until vegetables are tender. Discard bay leaf. Using a large spoon, skim excess fat from surface of the stew, if needed.
05

Stir in peas and let sit until heated through, about 2 minutes. Stir in parsley and season with salt and pepper to taste. Eat up!

Related Tags

Easy Beef Stew

3.8

( By Tanya )

01 Information

Grade easy
Serving 2 servings
Prep Time 30 Mins
Cook Time 180 Mins
Total Time 240 Mins

02 Ingredients

pepper

salt

1 tbsp. minced fresh parsley

1/4 cup frozen peas

2 carrots, peeled and sliced 3/4 inch thick

1 Yukon gold potato

1 bay leaf

1 1/2 cups beef broth

1/4 cup dry red wine

1/2 tsp. minced fresh thyme

1 tsp. tomato paste

2 cloves garlic

1 small onion, chopped fine

1 tbsp. vegetable oil

1 pound beef stew meat or boneless beef short ribs

03 Method

Step 1

Adjust oven rack to middle position and heat oven to 300 degrees F. Pat beef dry with paper towels and season with salt and pepper. Heat oil in a medium oven-safe saucepan over medium-high heat until just smoking. Brown beef on all sides, about 8 minutes; transfer to a bowl.

Step 2

Add onion to fat left in saucepan and cook over medium heat until softened, about 5 minutes. Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.

Step 3

Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps. Stir in broth, bay leaf, and browned beef with any accumulated juices and bring to simmer. Cover, transfer saucepan to oven, and cook for 1 hour.

Step 4

Stir in potato and carrots and continue to cook in the oven, covered, until beef and vegetables are tender, 2 hours or until vegetables are tender. Discard bay leaf. Using a large spoon, skim excess fat from surface of the stew, if needed.

Step 5

Stir in peas and let sit until heated through, about 2 minutes. Stir in parsley and season with salt and pepper to taste. Eat up!

04 Author