Classic Beef Stew
Try this classic beef stew recipe with tender beef, hearty vegetables, and rich broth. Perfect comfort food that cooks low and slow for maximum flavor.
Equipment
- mixing bowl
- knife
- cutting board
- measuring spoons
- measuring cups
- Dutch oven or heavy-bottomed pot
- wooden spoon
Ingredients
Main Ingredients
- 2 pounds beef chuck roast cut into 1-inch cubes
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 tbsp all-purpose flour
- 3 tbsp olive oil
- 1 large yellow onion chopped
- 2 cloves garlic minced
- 4 cups beef broth
- 1 cup dry red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- 1 pound baby potatoes halved
- 4 large carrots peeled and cut into 1-inch pieces
- 2 stalks celery cut into 1/2-inch pieces
- 1 cup frozen peas
Instructions
- Season the beef cubes generously with salt and pepper, then toss them in the flour until evenly coated. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- Working in batches to avoid crowding, brown the beef on all sides, about 5-7 minutes per batch. Transfer the browned beef to a clean plate, leaving the drippings in the pot.
- Reduce the heat to medium and add the chopped onion to the pot. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for one more minute until fragrant.
- Pour in the red wine, using a wooden spoon to scrape any browned bits from the bottom of the pot. Stir in the tomato paste and dried thyme, then pour in the beef broth. Return the browned beef and any accumulated juices to the pot, add the bay leaves, and bring the stew to a simmer.
- Once simmering, cover the pot, reduce the heat to low, and let it cook gently for 1 hour and 30 minutes, stirring occasionally. The liquid should maintain a slow, steady bubble.
- After 90 minutes, add the halved potatoes, carrot pieces, and celery pieces to the pot. Stir to combine, cover again, and continue to simmer for another 45 minutes to 1 hour, or until the beef and vegetables are fork-tender.
- Stir in the frozen peas and cook for an additional 5 minutes, just until the peas are heated through. Taste the stew and adjust seasoning with more salt and pepper if desired. Remove and discard the bay leaves before serving.
Notes
Serve with crusty bread for dipping. The stew can be made a day ahead for even better flavor.