Hearty Beef Stew — SavoraDish

Deeply flavorful, melt-in-your-mouth beef in a rich, savory gravy with tender vegetables. Perfect for cold evenings — it tastes even better the next day.

Ingredients

2 lbs (900g) beef chuck, cut into 1½-inch cubes
Salt and black pepper
3 tbsp all-purpose flour
3 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups (480ml) beef broth
1 cup (240ml) red wine or extra beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
4 medium carrots, cut into chunks
3 large potatoes, cubed
2 celery stalks, sliced
1 cup frozen peas
2 tbsp fresh parsley, chopped (to garnish)

Instructions

Pat beef dry with paper towels — this ensures proper browning. Season generously with salt and pepper, then toss with flour until lightly coated. Shake off excess.
Heat oil in a large heavy pot or Dutch oven over medium-high heat. Brown beef in batches — don't crowd the pan — about 2 minutes per side. Transfer to a plate; set aside.
In the same pot, add onion and cook 5 minutes until soft. Add garlic and cook 1 minute more. Stir in tomato paste and cook 2 minutes until darkened slightly.
Pour in wine (if using) — scrape the bottom with a wooden spoon to lift all the flavorful browned bits. Simmer 3 minutes, then add broth, Worcestershire, thyme, rosemary, bay leaves, and the browned beef with any juices.
Bring to a gentle bubble, cover, reduce heat to low. Simmer 1 hour 15 minutes.
Add carrots, potatoes, and celery. Cover and simmer 45–60 minutes more until beef is tender and vegetables are cooked through.
Stir in peas and cook 5 more minutes. Remove bay leaves. Taste and adjust salt and pepper. Garnish with fresh parsley and serve hot.

Cook's Tips 💡

Chuck is the best cut — it has marbling that melts and keeps the meat tender. Lean cuts get dry.
If making ahead, it tastes better the next day as flavors have time to meld.
To thicken more at the end, stir in a little flour-water paste and simmer 5 minutes.