Sunday Night Beef Stew

One of my favorite meals as a kid was my mom's beef stew (besides her chicken pot pie...). This Sunday Night Beef Stew is perfect for Sunday nights, but easy enough for any weeknight. It's the ultimate comfort food and a real crowd pleaser. All you need is a side of crusty bread. Added bonus? You can cook this in either the slow cooker or on the stove.

If you make this sunday night beef stew, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram! (@zafo0d)

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THE RECIPE

sunday night beef stew

INGREDIENTS

• 2 pounds beef chuck, cut into 1 1/2-inch pieces

• 1/4 cup all-purpose flour

• kosher salt and black pepper, to taste

• 1-2 teaspoons dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon smoked paprika

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons tomato paste

• 3/4 cup dry red wine, such as Cabernet Sauvignon

• 2 cups low-sodium chicken broth

• 1 can (14.5 ounces) fire-roasted diced tomatoes

• 1 pound small white or red potatoes,halved

• 1 pound carrots, cut into 1 1/2-inch lengths

• 3 garlic cloves, smashed

• 2 bay leaves

• 10 ounces frozen pearl onions, thawed, drained, and patted dry

• 6 baby bella mushrooms, halved

• 1 cup frozen peas (optional)

• Chopped fresh parsley leaves, for serving

INSTRUCTIONS

Stove-Top Method

1. In a plastic ziplock bag, toss the beef together with the flour, salt, and pepper to coat.

2. In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Working in small batches and removing excess flour, add the beef and sear; cook about 15 minutes, stirring occasionally, until brown on all sides. Season the beef with salt and pepper.

3. Add the tomatoes, tomato paste, wine, bay leaves, garlic, and broth. Bring to a boil. Reduce heat to low. Add the carrots and cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.

4. Stir in remaining ingredients. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf. Serve and enjoy!

Crockpot/Slow Cooker Method

1. In a plastic ziplock bag, toss the beef together with the flour, salt, and pepper to coat.

2. In 12-inch skillet, heat oil over medium heat, about 1 to 2 minutes. Working in small batches and removing excess flour, add the beef and sear until the beef is evenly browned on all sides. Season the beef with salt and pepper.

3. Place beef, carrots, onion and garlic into a 6-quart slow cooker. Stir in the broth, wine, tomato paste, thyme, rosemary, paprika, and bay leaves until well combined; season with salt and pepper, to taste.

4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

5. Add the potatoes, peas, and mushrooms. Cover and cook on high heat for an additional 30 minutes, or until vegetables are tender.

6. Serve immediately, garnished with parsley, if desired. Enjoy!