Hello, food lovers! Nothing says comfort food quite like a rich, hearty bowl of classic beef stew. This recipe is packed with tender beef, chunky vegetables, and a savory broth that will warm you up from the inside out. It's the perfect meal for a chilly evening or a cozy Sunday dinner with family!
- Prep time: 20 minutes
- Cook time: 2 hours 30 minutes
- Servings: 6-8
Shop Key Ingredients
- High-Quality Beef Broth
- Worcestershire Sauce
- Tomato Paste
- Dried Bay Leaves
Full Recipe Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 cup dry red wine (optional, like Cabernet Sauvignon or Merlot)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1.5 lbs Yukon Gold potatoes, peeled and cubed
- 4 large carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the beef cubes dry with a paper towel and season them generously all over with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef in a single layer, being careful not to overcrowd the pot (work in batches if needed). Brown the beef on all sides, then remove it with a slotted spoon and set it aside.
- Reduce the heat to medium and add the chopped onion to the same pot. Sauté for about 5-7 minutes, scraping up any browned bits from the bottom of the pot, until the onion is soft and translucent. Add the minced garlic and cook for one more minute until fragrant.
- Sprinkle the flour over the onions and stir continuously for 1 minute to cook out the raw flour taste. Slowly pour in the red wine (if using) and continue to scrape the bottom of the pot. Bring to a simmer and allow the wine to reduce by about half. Stir in the tomato paste and Worcestershire sauce until well combined.
- Return the browned beef to the pot. Add the beef broth, dried thyme, and bay leaves. Stir everything together. Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 1.5 hours.
- Add the cubed potatoes, sliced carrots, and celery to the stew. Stir to combine, ensuring the vegetables are submerged in the liquid. Place the lid back on and continue to simmer for another 45-60 minutes, or until the vegetables are fork-tender and the beef is incredibly soft.
- Remove the bay leaves from the stew. Give it a final taste and adjust the seasoning with more salt and pepper if needed. Ladle the stew into bowls and garnish with fresh parsley.
