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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.
Print Recipe
Prep Time:20 minutes
Cook Time:2 hours 15 minutes
Total Time:2 hours 35 minutes

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.
Servings: 6 people