Description
A hearty and comforting Chunky Beef and Vegetable Stew featuring tender brisket, baby potatoes, carrots, and peas simmered in a rich red wine and beef stock broth infused with aromatic herbs and a touch of balsamic vinegar.
Ingredients
Beef
- 2 pounds brisket or boneless chuck roast, cut into 1 ½ inch cubes
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
Vegetables & Aromatics
- 1 large onion, thinly sliced
- 5 cloves garlic, minced
- 3 ribs celery, cut into ½ inch pieces
- 1 pound baby potatoes, halved or quartered
- 3 large carrots, peeled, halved lengthwise and cut into 1 inch pieces
- ¾ cup frozen peas
Seasonings & Liquids
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup red wine (Pinot Noir, Merlot, or Cabernet)
- 4 cups beef stock (plus additional ½ cup if needed)
Instructions
- Season and Pat Dry the Beef: Pat the beef cubes dry with paper towels to ensure a good sear, then season all sides evenly with salt and pepper.
- Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add half of the beef cubes and sear until golden brown on all sides. Remove with a slotted spoon to a plate. Repeat with the remaining beef.
- Sauté Aromatics and Deglaze: In the same pot, add the sliced onion, minced garlic, and celery. Sauté for about 3 minutes until softened. Stir in the balsamic vinegar and tomato paste, scraping the browned bits from the bottom of the pot with a wooden spoon. Cook for another 2 minutes to deepen flavor.
- Add Herbs, Wine, and Stock: Stir in dried thyme, rosemary, bay leaf, red wine, and beef stock. Bring the mixture to a boil.
- Simmer Beef: Return the seared beef cubes to the pot. Reduce the heat to medium-low, cover with a lid, and let simmer gently for 90 minutes until the beef is tender.
- Add Vegetables: Add the baby potatoes and carrots to the stew. Increase the heat to medium and simmer uncovered for 45 minutes. If the liquid reduces too much, add an additional ½ cup beef stock to maintain consistency.
- Finish with Peas and Adjust Thickness: Remove the bay leaf. Stir in the frozen peas. If the stew’s sauce isn’t thick enough, increase the heat and cook until the liquid has reduced to a thick, hearty consistency. Serve warm.
Notes
- For a richer flavor, use a high-quality red wine like Pinot Noir, Merlot, or Cabernet.
- You can substitute the brisket with boneless chuck roast for similar results.
- If you prefer a thicker stew, mash a few potatoes in the pot or add a small amount of cornstarch slurry.
- The stew can be made a day ahead; flavors deepen after resting overnight.
- Leftovers reheat well and often taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
