Hearty Beef Stew
Hearty Beef Stew
This classic beef stew is rich, comforting, and perfect for a chilly day. Tender chunks of beef are slow simmered with potatoes, carrots, celery, and onions in a savory broth infused with herbs and red wine for depth of flavor. It’s the kind of meal that fills your home with warmth and your belly with happiness.
Ingredients
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2 lbs beef chuck, cut into 1 ½-inch cubes
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3 tbsp vegetable oil (divided)
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1 large onion, chopped
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3 cloves garlic, minced
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3 tbsp all-purpose flour
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4 cups beef broth
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1 cup red wine (optional, can substitute with more beef broth)
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2 tbsp tomato paste
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1 tsp dried thyme (or 2 tsp fresh)
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1 tsp dried rosemary (or 2 tsp fresh)
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2 bay leaves
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4 large carrots, cut into chunks
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4 medium potatoes, peeled and cut into chunks
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2 celery stalks, chopped
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Brown the Beef:
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Pat beef dry with paper towels and season generously with salt and pepper.
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Heat 2 tbsp oil in a large Dutch oven or heavy pot over medium-high heat.
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Brown beef in batches (do not overcrowd) for about 4–5 minutes per batch. Remove and set aside.
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Sauté Vegetables:
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Add remaining 1 tbsp oil to the pot.
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Add onions and cook until softened, about 5 minutes.
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Stir in garlic and cook for 1 minute.
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Make the Base:
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Sprinkle flour over vegetables and stir for 1–2 minutes to cook out the raw taste.
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Stir in tomato paste, then slowly pour in wine (if using), scraping up browned bits.
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Add beef broth, thyme, rosemary, and bay leaves.
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Simmer the Stew:
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Return beef to the pot.
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Bring to a boil, then reduce heat to low. Cover and simmer for 1 ½ to 2 hours, stirring occasionally, until beef is fork-tender.
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Add Vegetables:
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Add carrots, potatoes, and celery.
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Simmer uncovered for another 30–40 minutes until vegetables are tender and stew has thickened.
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Finish and Serve:
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Remove bay leaves.
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Adjust seasoning with salt and pepper.
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Garnish with fresh parsley and serve hot.
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Equipment
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Large Dutch oven or heavy pot
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Wooden spoon
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Sharp knife
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Cutting board
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Measuring cups and spoons
Timing
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Prep Time: 20 minutes
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Cook Time: 2 hours 15 minutes
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Total Time: 2 hours 35 minutes
Serving Size
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Serves 6 people
Hearty Beef Stew
Equipment
- Large Dutch oven or heavy pot
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 2 lbs beef chuck cut into 1 ½-inch cubes
- 3 tbsp vegetable oil divided
- 1 large onion chopped
- 3 cloves garlic minced
- 3 tbsp all-purpose flour
- 4 cups beef broth
- 1 cup red wine optional, can substitute with more beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme or 2 tsp fresh
- 1 tsp dried rosemary or 2 tsp fresh
- 2 bay leaves
- 4 large carrots cut into chunks
- 4 medium potatoes peeled and cut into chunks
- 2 celery stalks chopped
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Brown the Beef:
- Pat beef dry with paper towels and season generously with salt and pepper.
- Heat 2 tbsp oil in a large Dutch oven or heavy pot over medium-high heat.
- Brown beef in batches (do not overcrowd) for about 4–5 minutes per batch. Remove and set aside.
- Sauté Vegetables:
- Add remaining 1 tbsp oil to the pot.
- Add onions and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute.
- Make the Base:
- Sprinkle flour over vegetables and stir for 1–2 minutes to cook out the raw taste.
- Stir in tomato paste, then slowly pour in wine (if using), scraping up browned bits.
- Add beef broth, thyme, rosemary, and bay leaves.
- Simmer the Stew:
- Return beef to the pot.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 ½ to 2 hours, stirring occasionally, until beef is fork-tender.
- Add Vegetables:
- Add carrots, potatoes, and celery.
- Simmer uncovered for another 30–40 minutes until vegetables are tender and stew has thickened.
- Finish and Serve:
- Remove bay leaves.
- Adjust seasoning with salt and pepper.
- Garnish with fresh parsley and serve hot.
Frequently Asked Questions (FAQs)
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Can I make this beef stew ahead of time?
Yes—beef stew often tastes better the next day after the flavors have had time to develop. -
Can I use a slow cooker instead of the stovetop?
Yes—brown the beef and sauté the vegetables first, then transfer to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours. -
What is the best cut of beef for stew?
Beef chuck roast is ideal because it becomes tender and flavorful after slow cooking. -
Can I omit the wine?
Yes—replace it with more beef broth for a non-alcoholic version. -
Can I thicken the stew more?
Yes—mix 1–2 tablespoons cornstarch with equal water, then stir into the stew in the last 10 minutes of cooking. -
Can I freeze beef stew with potatoes?
Yes, but potatoes may soften more after thawing. If texture is a concern, freeze without potatoes and add fresh ones when reheating. -
Can I make it gluten-free?
Yes—substitute the flour with cornstarch or a gluten-free all-purpose blend. -
Can I add other vegetables?
Absolutely—parsnips, turnips, mushrooms, and peas are great additions. -
Why is my beef tough?
It likely needs more cooking time—keep simmering until the beef becomes fork-tender. -
Can I use pre-cut stew meat from the store?
Yes, but ensure the pieces are evenly sized for even cooking.
How To Store Hearty Beef Stew
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Refrigerator:
Cool completely, then store in an airtight container for up to 4 days. -
Freezer:
Store in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Leave a little space for expansion. -
Reheating:
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Stovetop: Heat over medium-low until hot, stirring occasionally.
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Microwave: Heat in 1–2 minute intervals, stirring in between.
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From Frozen: Thaw overnight in the fridge before reheating.
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Extra Tip:
Stew thickens when chilled add a splash of beef broth or water when reheating to loosen the consistency.
