Description
This classic beef stew features fork-tender chunks of beef, hearty vegetables, and a rich, savory broth. Slow-simmered to perfection, it’s the ultimate comfort food that’s perfect for chilly evenings and family dinners.
Ingredients
Scale
- 2.5 pounds chuck roast, cut into 1.5-inch cubes
- 1/3 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 celery stalks, chopped
- 2 tablespoons tomato paste
- 1 cup red wine (or additional beef broth)
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme (or 3 sprigs fresh thyme)
- 1 teaspoon Worcestershire sauce
- 4 large carrots, peeled and cut into 1-inch pieces
- 1.5 pounds Yukon gold potatoes, cut into 1.5-inch chunks
- 1 cup frozen peas (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the beef: Pat the beef cubes dry with paper towels. In a large bowl, combine flour, salt, and pepper. Toss the beef cubes in the flour mixture until evenly coated, shaking off excess.
- Sear the beef: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, sear the beef on all sides until deeply browned, about 3-4 minutes per batch. Transfer browned beef to a plate and set aside.
- Sauté the aromatics: Add the remaining 1 tablespoon of oil to the pot. Add onion, celery, and a pinch of salt. Sauté for 5-6 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Build the base: Stir in tomato paste and cook for 2 minutes. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2-3 minutes.
- Add liquids and herbs: Return the seared beef and any accumulated juices to the pot. Add beef broth, bay leaves, thyme, and Worcestershire sauce. Stir to combine and bring to a boil.
- Simmer: Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
- Add vegetables: Add carrots and potatoes. Cover and continue simmering for another 45-60 minutes, or until beef and vegetables are fork-tender.
- Finish: If using peas, stir them in during the last 5 minutes. Remove bay leaves and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Let the stew rest for 10 minutes before serving. Garnish with fresh chopped parsley.
Notes
- Make-Ahead: This stew tastes even better the next day. Store in the refrigerator for up to 5 days.
- Thickening: If you prefer a thicker stew, remove the lid for the last 30 minutes of cooking to allow some liquid to evaporate. Alternatively, mash a few potato chunks against the side of the pot.
- Wine Substitute: If you don’t use wine, replace it with an equal amount of beef broth and add 1 tablespoon of balsamic vinegar for acidity.
- Slow Cooker: Brown meat and sauté vegetables first, then transfer to slow cooker with remaining ingredients. Cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- Instant Pot: Use sauté function to brown meat and vegetables, then pressure cook on HIGH for 35 minutes with natural release.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 385 kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 4.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg
Keywords: beef stew, comfort food, one pot meal, winter recipes, hearty dinner, chuck roast recipe, family dinner, meal prep, freezer friendly, Dutch oven recipe