Classic Beef Stew
This hearty beef stew features tender chunks of beef, vegetables, and herbs simmered in a rich, savory broth. Perfect for cold evenings, this comforting one-pot meal develops deep flavors through slow cooking and fills your home with an irresistible aroma.
Equipment
- Dutch oven or large pot 5-6 quart capacity
- Large skillet For browning beef
- Cutting board
- Chef's knife
- Wooden spoon
Ingredients
- 2.5 pounds beef chuck roast 1.1 kg, cut into 1.5-inch cubes
- 3 tablespoons all-purpose flour 45 ml
- 2 teaspoons salt 10 g, divided
- 1 teaspoon black pepper 5 g, freshly ground
- 3 tablespoons olive oil 45 ml, divided
- 1 large yellow onion about 300g, diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste 30 g
- 1 cup red wine 240 ml, optional, can substitute beef broth
- 4 cups beef broth 950 ml, low-sodium preferred
- 2 tablespoons Worcestershire sauce 30 ml
- 2 bay leaves
- 1 teaspoon dried thyme 5 g
- 4 medium carrots about 400g, peeled and cut into 1-inch pieces
- 4 medium Yukon gold potatoes about 600g, cut into 1.5-inch chunks
- 2 stalks celery about 150g, cut into 1-inch pieces
- 1 cup frozen peas 150g, optional
For Garnish
- 2 tablespoons fresh parsley chopped
Instructions
- Pat beef cubes dry with paper towels, then toss with flour, 1 teaspoon salt, and pepper in a large bowl until evenly coated.
- Heat 2 tablespoons oil in a large skillet over medium-high heat and brown beef in batches for 3-4 minutes per side. Transfer browned beef to Dutch oven.
- Add remaining oil to skillet and sauté onion for 5 minutes until softened. Add garlic and tomato paste, cook 1 minute, then transfer to Dutch oven.
- Pour wine into skillet, scraping up browned bits, then add to Dutch oven along with beef broth, Worcestershire sauce, bay leaves, thyme, and remaining salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
- Add carrots, potatoes, and celery to the stew and continue simmering covered for 30-40 minutes until vegetables and beef are fork-tender.
- Stir in frozen peas if using and cook for 5 minutes. Remove bay leaves, adjust seasoning, and garnish with fresh parsley before serving.
Notes
- For the most tender results, use well-marbled beef chuck roast and cut against the grain into uniform cubes.
- Browning the beef in batches prevents overcrowding and ensures a proper sear, which adds deep flavor to the stew.
- Red wine adds richness but can be omitted - simply use an additional cup of beef broth instead.
- Make-ahead: This stew tastes even better the next day as flavors meld. Store in refrigerator for up to 4 days.
- Freezer-friendly: Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in refrigerator before reheating.
- For a thicker stew, mix 2 tablespoons cornstarch with 2 tablespoons water and stir in during the last 10 minutes of cooking.
- Substitute parsnips or turnips for some of the carrots and potatoes for added variety.
- Use fresh thyme sprigs (4-5 sprigs) instead of dried for a more vibrant herb flavor - remove before serving.
- Slow cooker adaptation: After browning, transfer everything to slow cooker and cook on low for 7-8 hours or high for 4-5 hours.
- Serve with crusty bread, biscuits, or over egg noodles for a complete meal.
Nutrition
Serving: 1BowlCalories: 485kcalCarbohydrates: 32gProtein: 38gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 115mgSodium: 720mgPotassium: 1150mgFiber: 5gSugar: 6gVitamin A: 180IUVitamin C: 35mgCalcium: 6mgIron: 30mg
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