Stewed Beef With Vegetables Recipe
Make Stewed Beef With Vegetables Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and marinade
Sauté base
Liquid and seasoning
Vegetables
Finishing
Method
Beef and marinade
- 1
Season and dust beef
Pat beef cubes dry with paper towels. Season evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Toss with 3 tbs all-purpose flour until lightly coated; shake off excess flour.
Sauté base
- 2
Brown the beef
Heat 2 tbs vegetable oil and 1 tbs butter in a heavy-bottomed Dutch oven or large pot over medium-high heat until shimmering. In batches to avoid crowding, add beef cubes and brown on all sides 4–5 minutes per batch. Transfer browned beef to a plate and repeat until all beef is browned.
- 3
Cook aromatics
Reduce heat to medium. If pan is dry, add a touch more oil (1 tbs). Add diced onion and cook, stirring, until softened and beginning to caramelize, about 6–8 minutes. Add minced garlic and 1 tbs tomato paste; cook, stirring, 1–2 minutes until fragrant and tomato paste darkens slightly.
Liquid and seasoning
- 4
Deglaze
Pour in 120 ml dry red wine (or 120 ml beef broth if not using wine) to deglaze the pot, using a wooden spoon to scrape up browned bits from the bottom. Let the wine reduce 2–3 minutes.
- 5
Add liquids and herbs
Return the browned beef and any accumulated juices to the pot. Add 800 ml beef broth, 1 tbs Worcestershire sauce, 1 tsp dried thyme, and 1 bay leaf. Bring to a gentle simmer, then reduce heat to low so the surface barely bubbles. Cover partially with a lid and simmer gently until beef is tender when pierced with a fork, about 1 hour 15 minutes to 1 hour 30 minutes.
Vegetables
- 6
Add root vegetables
After the beef has simmered for about 45–50 minutes and is beginning to become tender, add the carrots (3, cut), potatoes (2, cut), and celery (2 stalks, sliced) to the pot. Nestle them into the liquid so they are mostly submerged. Continue simmering gently, covered, until vegetables are tender and beef is fork-tender, about 25–30 more minutes.
- 7
Finish with peas
If using frozen peas (100 g), stir them in during the last 5 minutes of cooking just to heat through so they stay bright and retain texture.
Finishing
- 8
Adjust seasoning and thicken (optional)
Taste the stew and adjust seasoning with additional salt and pepper to taste. If you prefer a thicker sauce, whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry and stir it into the simmering stew. Cook 2–3 minutes until slightly thickened.
- 9
Brighten and serve
Stir in 2 tbs chopped fresh parsley and 1 tsp lemon juice (optional) to brighten flavors. Remove and discard the bay leaf. Serve hot, ladled into bowls.
