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Redemption Stew

Stew Redemption Starter Recipe

A rich, comforting beef stew that redeems the dish’s reputation, featuring deeply browned chuck, sweet carrots, tender baby potatoes, and bright peas in a savory red wine and beef stock broth. Built in layers for maximum flavor, this foolproof recipe adapts easily for vegetarian and vegan cooks, making it the perfect cold-weather one-pot meal.
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Prep Time 20 minutes
Cook Time 2 hours
Course Dinner, Lunch
Cuisine Brittish, Californian, French
Servings 4

Equipment

  • Dutch Oven Heavy bottom pot
  • Wooden spoon
  • chef's knife
  • Cutting Board

Ingredients
  

  • For the Base
  • 2 tablespoons olive oil, extra virgin
  • 2 pounds beef chuck, cut into 1½-inch cubes, patted dry
  • 1 ½ teaspoons kosher salt, divided
  • 1 teaspoon black pepper, freshly ground
  • 1 large yellow onion, diced
  • 2, carrots peeled and cut into ½-inch rounds
  • 2, celery stalks diced
  • 3 cloves garlic, minced

For the liquid & flavor

  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 4 cups beef stock, low-sodium
  • 2, bay leaves
  • 4 sprigs fresh thyme (or 1 teaspoon dried)
  • 1 teaspoon smoked paprika

Vegetables & finish

  • 1 pound baby potatoes, halved
  • 1 cup frozen peas, thawed
  • 2 tablespoons flat-leaf parsley, chopped, for garnish

Instructions
 

  • Method
  • Brown the beef: Heat olive oil in your pot over medium-high heat. Season beef cubes with 1 teaspoon salt and the pepper. Brown in batches, 3–4 minutes per side, making sure not to crowd the pot. Remove beef and set aside.
  • Build the base: Lower heat to medium. Add onion, carrots, and celery to the pot. Sauté for 5–6 minutes until softened and beginning to brown. Stir in garlic and cook for 30 seconds.
  • Add richness: Stir in tomato paste and cook for 1–2 minutes until darkened slightly—this intensifies the flavor.
  • Deglaze: Pour in red wine, scraping up browned bits from the bottom of the pot. Let simmer for 2–3 minutes to reduce slightly.
  • Simmer the stew: Return beef to the pot along with any accumulated juices. Add stock, bay leaves, thyme, and smoked paprika. Bring to a gentle simmer, cover, and cook on low for 1½ hours, stirring occasionally.
  • Add potatoes: Stir in potatoes and cook for an additional 25–30 minutes, until tender but not falling apart.
  • Final touch: Remove bay leaves and thyme sprigs. Stir in peas just before serving. Adjust seasoning with remaining salt if needed. Garnish with parsley.
  • Vegetarian/Vegan Adaptation
  • Replace beef with:
  • 2 cups mixed mushrooms (cremini, shiitake, oyster), cut into large chunks
  • 1 cup cooked chickpeas or white beans
  • Swap beef stock for rich vegetable stock and add 1 teaspoon soy sauce or tamari for extra depth. Cook time can be reduced to about 45–50 minutes since no collagen breakdown is required.
Keyword Beef, Stew
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