Beef Stew
Servings: 4
Calories: 677kcal
Ingredients
- 2 lbs boneless beef chuck cut into 1 ½ inch pieces
- ¼ cup all-purpose flour
- 1 large onion diced
- 4 garlic cloves finely minced
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon sugar
- 1 cup red wine optional
- 5 cups low sodium beef stock
- 1 tbsp tomato paste
- ½ lb baby potatoes sliced in half
- 2 carrots peeled and cut into 1-inch chunks
- 1 tablespoon Worcestershire sauce
- 1 rosemary sprig
- 1 thyme sprig
- 1 bay leaf
- ⅓ cup peas frozen or fresh
- 3 tablespoons oil or more if needed
- salt and pepper to taste
Instructions
- Cut the beef into 1 ½ inch pieces, pat dry with a paper towel, and season on both sides with salt and pepper. Coat the beef with ¼ cup of flour and shake off any excess flour.
- Heat oil in a large pot over medium-high heat. Add the beef and cook for 3-4 minutes on each side. Remove it from the skillet and set it aside.
- Add the onions, reduce the heat to medium-low, add more oil if needed, and cook for 3-4 minutes while stirring frequently.
- Stir in the garlic, red pepper flakes, and tomato paste, and season with salt and pepper.
- Add the red wine, beef stock, rosemary, thyme, bay leaf, Worcestershire sauce, and beef back into the skillet. Allow it to come to a boil. Once it comes to a boil, cover, reduce the heat to medium-low, and cook for 1 hour and 30 minutes.
- If the sauce thickens too much, add a little bit of water. Add the carrots and potatoes, cover, and cook for 25 minutes or until the carrots and potatoes are fork-tender and the beef is super tender.
- Stir in the peas, season generously with salt and pepper, simmer uncovered for 3-4 minutes, and enjoy!
Nutrition
Calories: 677kcal | Carbohydrates: 29g | Protein: 47g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 317mg | Potassium: 1349mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5335IU | Vitamin C: 23mg | Calcium: 95mg | Iron: 7mg