Best 2 Beef Stew With Potatoes Carrots And Peas Recipes

Indulge in the hearty goodness of beef stew, a classic comfort food that warms the soul on chilly days. This delectable dish features tender chunks of beef simmered to perfection in a flavorful broth, complemented by a medley of vegetables. Potatoes, carrots, and peas add a symphony of textures and flavors, creating a harmonious balance in every bite. The secret lies in the slow-cooking process, allowing the beef to absorb the rich flavors of the broth, resulting in a fork-tender texture that melts in your mouth. Whether you prefer a traditional approach or a modern twist, this article offers a collection of beef stew recipes that cater to diverse tastes and preferences. From the classic red wine-infused stew to lighter variations using white wine or beer, each recipe promises a unique culinary experience. Vegetarian and vegan options are also included, ensuring that everyone can savor the comforting delights of beef stew. So, get ready to embark on a delightful journey of flavors and aromas as you explore the diverse world of beef stew recipes presented in this comprehensive article.

Let's cook with our recipes!

BEEF STEW WITH POTATOES, CARROTS AND PEAS

Beef Stew With Potatoes, Carrots and Peas image

Very simple stew that can be cooked on the stove. You can even prepare the stew through step 3 and then refrigerate, covered, for up the three days! Stews always taste better the next day anyway.

Provided by EmilyStrikesAgain

Categories Stew

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

3 lbs beef chuck, cut into 1 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon fresh ground pepper
3 tablespoons vegetable oil
2 large onions, chopped (about 2 cups)
3 garlic cloves, minced
3 tablespoons flour
1 cup red wine
1 (14 1/2 ounce) can beef broth
2 bay leaves
1 teaspoon dried thyme
4 carrots, peeled, cut into 1/2-inch thick slices
4 russet potatoes, peeled, cut into 1/2-inch slices
1 cup frozen peas
1/4 cup minced fresh parsley

Steps:

Heat oven to 300°F.
Season the meat with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat; add half of the meat. Cook, turning, until browned on all sides, about 5 minutes. Transfer to a large plate. Repeat with remaining meat, adding additional oil if necessary.
Add onions to Dutch oven; cook, stirring, until almost softened, 4-5 minutes. Lower heat to medium. Add garlic; cook, stirring 30 seconds. Stir in flour; cook, stirring until lightly colored, 1-2 minutes. Stir in wine, scraping up any browned bits. Add beef broth, bay leaves and thyme; heat mixture to a simmer. Add browned meat and any juices; heat to a simmer. Cover; place in the oven; cook until meat is nearly tender, 2-2 1/2 hours.
Add carrots and potatoes, return to oven. Cook until vegetables are tender, 30-45 minutes. Stir in frozen peas; cook 5 minutes. Stir in parsley just before serving.

HEARTY BEEF STEW WITH GREEN PEAS AND CARROTS

Hearty Beef Stew with Green Peas and Carrots image

Provided by Pam Anderson

Categories Soup/Stew Beef Vegetable Stew

Yield Serves 6 to 8

Number Of Ingredients 14

Ingredients

3 pounds beef chuck, cut into 1 1/2-inch cubes, or about 4 1/2 pounds beef shank, meat removed from bone and cut into 1 1/2-inch cubes
salt
ground black pepper
2-3 tablespoons vegetable oil
2 medium-large onions, chopped (2 cups)
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup full-bodied red wine (Cabernet Sauvignon, Côtes du Rhône, Zinfandel, Shiraz or Barolo)
2 cups homemade chicken broth or low-sodium canned broth
2 bay leaves
1 teaspoon dried thyme leaves
4 large carrots, peeled and sliced 1/4 inch thick
1 cup (6 ounces) frozen peas, thawed
1/4 cup minced fresh parsley leaves

Steps:

Preheat oven to 200°F. Place meat in a large bowl. Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in a large nonreactive soup kettle; add meat to pan in two batches. Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary. Transfer meat to a platter.
Add onions to pot; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté for about 30 seconds longer. Stir in flour and cook until lightly colored, 1 to 2 minutes. Stir in wine, scraping up any browned bits that may have stuck to pan. Add chicken broth, bay leaves and thyme; bring to simmer. Add meat and return to a simmer. Cover and place in oven, and simmer until meat is just tender, 2 1/2 to 3 hours. (Stew can be cooled at this point, covered and refrigerated up to 3 days.)
Before serving, bring 1 inch water to a boil in a steamer pot. Place carrots in steamer basket and lower into pot. Steam until just tender, about 6 minutes.
Add steamed carrots and uncooked peas to fully cooked stew; cover and let stand to blend flavors, about 5 minutes. Stir in parsley, adjust seasonings and serve.

Tips:

Choose the right cut of beef. Chuck roast, rump roast, and short ribs are all good options for beef stew.
Brown the beef before stewing it. This will help to develop the flavor and add color to the stew.
Use a variety of vegetables in your stew. Potatoes, carrots, onions, celery, and peas are all classic choices, but you can also add other vegetables such as parsnips, turnips, or mushrooms.
Season the stew well. Salt, pepper, garlic, and thyme are all good basic seasonings for beef stew. You can also add other herbs and spices to taste.
Simmer the stew for at least 1 hour, or until the beef is tender and the vegetables are cooked through.
Serve the stew with a side of crusty bread or mashed potatoes.

Conclusion:

Beef stew is a classic comfort food that is perfect for a cold winter day. It is also a relatively inexpensive and easy dish to make. With a little planning and preparation, you can make a delicious and hearty beef stew that your family and friends will love.