One-Pot Autumn Beef Stew
A warm, hearty meal combining tender beef, vibrant vegetables, and aromatic herbs, perfect for autumn.
Prep Time 30 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Beef, DINNER
Cuisine American
Servings 6 servings
Calories 350 kcal
Beef
- 2 pounds beef chuck Cut into 1-inch cubes
- 2 tablespoons olive oil For browning the beef
- 1 large onion Chopped
- 3 cloves garlic Minced
- 4 medium carrots Sliced
- 3 medium potatoes Diced
- 2 cups beef broth The foundation of the stew's flavor
- 1 cup red wine Optional, can substitute with more beef broth
- 1 tablespoon tomato paste For depth and richness
- 1 teaspoon dried thyme Adds a warm, earthy flavor
- 1 teaspoon dried rosemary Complements the beef beautifully
- 2 leaves bay leaves Infuses the stew with aromatic notes
- salt and pepper To taste
- 1 cup frozen peas Added at the end for color and sweetness
- fresh parsley Chopped, for garnish
Prepare the ingredients by cutting the beef, chopping the onion, mincing the garlic, slicing the carrots, and dicing the potatoes.
In a large pot, heat olive oil over medium-high heat. Add beef cubes, season with salt and pepper, and brown on all sides for 5-7 minutes. Remove beef and set aside.
In the same pot, add chopped onion and cook until soft for 3-4 minutes. Stir in minced garlic and cook for an additional minute. Add sliced carrots and diced potatoes, cooking for another 3-4 minutes.
Return the browned beef to the pot. Pour in beef broth and red wine. Stir in tomato paste, dried thyme, dried rosemary, and bay leaves. Bring to a boil, then reduce heat to low.
Cover and let the stew simmer for 90-120 minutes. Stir occasionally and add more broth if needed. In the last 10 minutes, stir in frozen peas and remove bay leaves before serving.
Calories: 350kcalProtein: 30gSodium: 800mg
Keyword autumn, beef stew, comfort food