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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This beef stew was the perfect rainy Sunday dinner! The chuck roast becomes tender and flavorful, simmering in a rich broth infused with red wine, Worcestershire sauce, and fresh herbs. The vegetables—onions, carrots, celery, and baby golden potatoes—absorb all the savory goodness, while frozen peas add a pop of color and sweetness at the end. Serve it with crispy toasted bread to soak up the silky broth.
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Season beef with salt, pepper, garlic powder, and onion powder, then coat with flour.
Heat olive oil in a Dutch oven and cook beef until browned. Remove from the pan.
Add onions, celery, carrots, and garlic to the pan, sautéing until fragrant.
Stir in tomato paste, then pour in red wine to deglaze the pan.
Add beef broth, Worcestershire sauce, potatoes, beef chunks, and fresh herbs to the pan.
Cover with a lid and cook in the oven at 350°F for 1.5 hours.
Remove from the oven and mix in frozen peas and fresh parsley.
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For a thicker stew, you can mash a few of the cooked potatoes into the broth before serving.
If you don’t have red wine, substitute with an equal amount of beef broth or grape juice.
Make sure to trim excess fat from the chuck roast for a cleaner flavor.
Can I make this stew without wine?
Yes, you can substitute the red wine with an equal amount of beef broth or grape juice.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Can I use dried herbs instead of fresh?
Yes, you can use dried thyme and rosemary. Use about 1/3 of the amount specified for fresh herbs.
What type of bread pairs well with this stew?
Crispy toasted bread, such as a baguette or sourdough, works wonderfully for soaking up the broth.
Can I freeze this stew?
Yes, this stew freezes well. Allow it to cool completely, then store in a freezer-safe container for up to 3 months.
