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### 2. Sauté Aromatics
In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
### 3. Deglaze the Pot
Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.([Savory Nothings][3])
### 4. Add Liquids and Seasonings
Stir in the beef broth, tomato paste, Worcestershire sauce, dried thyme, bay leaves, salt, and pepper. Bring the mixture to a boil.
### 5. Simmer the Stew
Return the browned beef to the pot. Reduce the heat to low, cover, and let the stew simmer for 1½ to 2 hours, or until the beef is tender.([Savory Nothings][3])
### 6. Add Vegetables
Add the carrots, potatoes, and celery to the pot. Continue to simmer, covered, for an additional 30 minutes, or until the vegetables are tender.
### 7. Final Touches
If using, stir in the frozen peas and cook for another 5 minutes. Remove and discard the bay leaves. Adjust seasoning with more salt and pepper, if needed.
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## 🍽️ Serving Suggestions
Ladle the beef stew into bowls and serve hot. This dish pairs wonderfully with crusty bread, buttered rolls, or over a bed of rice. For added richness, top with a dollop of sour cream or a sprinkle of fresh parsley.([Bon Appétit][4])
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## 🧂 Tips for the Perfect Beef Stew
* **Choose the Right Cut of Beef:** Opt for tougher cuts like beef chuck roast, as they become tender and flavorful when slow-cooked.
* **Brown the Meat:** Searing the beef before simmering adds depth and richness to the stew.
* **Use Quality Broth:** A good-quality beef broth enhances the overall flavor of the stew.
* **Add Vegetables at the Right Time:** Adding vegetables too early can cause them to become mushy. Add them during the last 30 minutes of cooking for optimal texture.
* **Let It Rest:** Allowing the stew to sit for 10-15 minutes after cooking lets the flavors meld together.
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## 🥄 Variations to Try
* **Slow Cooker Version:** After browning the beef and sautéing the aromatics, transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours.
* **Instant Pot Version:** Use the sauté function to brown the beef and cook the aromatics. Add the remaining ingredients, seal the lid, and cook on high pressure for 35 minutes.
* **Vegetable Add-ins:** Consider adding parsnips, turnips, or green beans for added flavor and texture.
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## 🥘 Nutritional Information (Per Serving)
| Nutrient | Amount | |
| ————- | —— | ———————– |
| Calories | 350 | |
| Protein | 35g | |
| Carbohydrates | 30g | |
| Fat | 12g | |
| Fiber | 4g | |
| Sodium | 800mg | ([Catalina Recipes][1]) |
*Note: Nutritional values are approximate and may vary based on specific ingredients used.*
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## 📚 Frequently Asked Questions
**Q: Can I make this stew ahead of time?**
A: Yes, beef stew often tastes better the next day as the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
**Q: Can I freeze beef stew?**
A: Absolutely! Let the stew cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop.([Savory Nothings][3])
\*\*Q: Can I use a different cut of beef
