BEST FROZEN BEEF STEW RECIPES

Name: Best-Ever Beef Stew
Prep time: 15 min
Total time: 1 h 40 min
Yield: 8 servings
Ingredients: 1 tbsp. vegetable oil; 2 lb. beef chuck stew meat, cubed into 1" pieces; 1 tbsp. extra-virgin olive oil; 1 medium yellow onion, chopped; 2 carrots, peeled and cut into rounds; 2 stalks celery, chopped; Kosher salt; Freshly ground black pepper; 3 cloves garlic, minced; 1/4 c. tomato paste; 6 c. low-sodium beef broth; 1 c. red wine; 1 tbsp. Worcestershire sauce; 1 tsp. dried or fresh thyme leaves; 2 bay leaves; 1 lb. baby potatoes, halved; 1 c. frozen peas; 1/4 c. freshly chopped parsley, for garnish

BEST EVER BEEF STEW RECIPE - HOW TO MAKE BEEF STEW - DELISH

Best Ever Beef Stew Recipe - How to Make Beef Stew - Delish image

Stay warm all winter with this classic Beef Stew made with red wine and beef stock. It is the stick to your ribs favorite that will ail any stuffy nose.

Provided by Lena Abraham

Categories gluten-free low sugar nut-free weeknight meals winter dinner main dish meat soup

Total Time 1 hours 40 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 18

Ingredients

1 tbsp. vegetable oil
2 lb. beef chuck stew meat, cubed into 1" pieces
1 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/4 c. tomato paste
6 c. low-sodium beef broth
1 c. red wine
1 tbsp. Worcestershire sauce
1 tsp. dried or fresh thyme leaves
2 bay leaves
1 lb. baby potatoes, halved
1 c. frozen peas
1/4 c. freshly chopped parsley, for garnish

Steps:

In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.
Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.

Nutrition Facts : Calories 275 calories

BEST EVER BEEF STEW RECIPE - HOW TO MAKE BEEF STEW - DELISH

Best Ever Beef Stew Recipe - How to Make Beef Stew - Delish image

Stay warm all winter with this classic Beef Stew made with red wine and beef stock. It is the stick to your ribs favorite that will ail any stuffy nose.

Provided by Lena Abraham

Categories gluten-free low sugar nut-free weeknight meals winter dinner main dish meat soup

Total Time 1 hours 40 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 18

Ingredients

1 tbsp. vegetable oil
2 lb. beef chuck stew meat, cubed into 1" pieces
1 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/4 c. tomato paste
6 c. low-sodium beef broth
1 c. red wine
1 tbsp. Worcestershire sauce
1 tsp. dried or fresh thyme leaves
2 bay leaves
1 lb. baby potatoes, halved
1 c. frozen peas
1/4 c. freshly chopped parsley, for garnish

Steps:

In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.
Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.

Nutrition Facts : Calories 275 calories

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