This stew is a home run! Babe’s Beef Stew, named after Babe Ruth himself, is certain to get you fueled up for the big game… whether you’re playing or just watching, or just hosting dinner at your house! Tender chunks of beef, fluffy potatoes, savory pearl onions, and sweet carrots come together in a grand slam of flavor, all in a pool of a deeply flavorful broth! Babe’s Beef Stew is a true all-star for all time!

Ingredients

  • 1 (2-pound) beef chuck, boneless, cut into 2-inch pieces
  • kosher salt, to taste
  • freshly ground pepper, to taste
  • all-purpose flour, to taste
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 (10-ounce) package frozen pearl onions, thawed, drained and patted dry
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 3/4 cup dry red wine
  • 2 cups low-sodium chicken broth
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 8 ounces carrots, peeled and cut into 1 1/2-inch pieces
  • 3 Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
  • 1 cup frozen peas, optional
  • fresh parsley, optional, to taste, chopped, for garnish

Directions

Step 1 –Generously season the beef with the salt and the pepper.

Step 2 –Lightly dust the beef with the flour and shake off the excess.

Step 3 –In a Dutch oven or other heavy-bottom pot over medium-high heat, add 2 tablespoons of the oil.

Step 4 –In a single layer, add 1/2 of the beef and cook, while turning occasionally, until the pieces are browned on at least two sides, about 5-7 minutes.

Step 5 –Transfer the browned beef pieces to a plate.

Step 6 –Repeat with the remaining beef.

Step 7 –Preheat the oven to 350 degrees F.

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Step 8 –Add the remaining oil to the Dutch oven and heat it over medium-high heat.

Step 9 –Add the pearl onions to the hot oil and cook until golden, about 3-4 minutes.

Step 10 –Add the tomato paste to the onions and cook, while stirring frequently, until caramelized, about 1 minute.

Step 11 –Add the Worcestershire sauce and the wine and bring the mixture to a boil.

Step 12 –Boil until most of the liquid is evaporated, about 4-5 minutes.

Step 13 –Add the beef and any accumulated juices on the plate, the chicken broth, and the fire-roasted tomatoes and their juices to the pot and bring the mixture to a boil.

Step 14 –Cover the pot and bake for 1 hour 30 minutes.

Step 15 –Add the carrots and the potatoes to the stew.

Step 16 –Cover and cook until the beef is fork-tender and reaches an internal temperature of at least 155 degrees F and the vegetables are tender, about 1 hour.

Step 17 –Add the peas to the stew and bake until they are just heated through, about 5 minutes.

Step 18 –Ladle the stew into shallow serving bowls.

Step 19 –Serve garnished with the parsley.