Beef Stew

4.70 from 42 votes

A classic Beef Stew with all the fixings! A truly simple dish to make with simple ingredients, but one that’s loaded with a multitude of deep and rich flavors.

Prep Time15

Cook Time2 30

Total Time2 45

Course: Dinner

Cuisine: American

Keyword: beef stew

Servings:

Calories: 658kcal

Author: Joanna Cismaru

Equipment

6 Quart Dutch Oven

Ingredients

3 pounds beef chuck boneless, cut into 1-inch pieces
3 tablespoon all-purpose flour
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
3 tablespoon olive oil
1 large onion roughly chopped
2 stalks celery cut into 1-inch pieces
2 large carrots peeled and cut into 1-inch pieces on the diagonal
3 cloves garlic minced
3 tablespoon tomato paste
1 teaspoon sugar
4 cups beef broth low sodium
1 tablespoon Worcestershire sauce
2 cups red wine such as Merlot or Cabernet Sauvignon
2 bay leaves
3 sprigs fresh thyme
1 pound potatoes peeled and cut into 1-inch cubes
¼ cup fresh parsley chopped, for garnish

US Customary - Metric

Instructions

Prep Beef: Pat dry the beef cubes with paper towels, then toss with flour, salt and pepper.
Cook the Beef: Add the olive oil to a large Dutch oven or heavy bottomed pot and heat over medium heat. Add the prepared beef and brown on all sides, working in batches if necessary. Transfer the beef to a plate and set aside.
Add Ingredients: To the same pot, add a bit more olive oil if needed, then add the onion, celery, carrots and stir. Cook for about 5 minutes or until the onion softens and becomes translucent. Add the garlic, tomato paste, sugar and stir. Cook for another 30 seconds until the garlic is aromatic and tomato paste has darkened.
Braise: Pour in the beef broth, Worcestershire sauce, wine and stir. Add the beef back to the pot and the bay leaves and fresh thyme. Bring to a boil then reduce the heat to a simmer. Cook covered for 1 hour and 30 minutes, or until the beef is fork tender.
Add Potatoes: Stir in the potatoes and cook covered for another 20 minutes or until the potatoes are fork tender.
Finish and Serve: Remove the bay leaves and thyme sprigs. Garnish with parsley and serve.

Video

Notes

If you don't want to use red wine, replace it with additional beef broth. The wine will help the stew develop a richer and more complex flavor.
Store leftover beef stew in airtight containers in the refrigerator for 3 to 4 days. Make sure you let your stew come to room temperature before storing, but do not leave out for more than 2 hours to avoid bacteria.
Stews are an ideal freezer meal! Simply transfer the stew to airtight containers or resealable freezer bags and pop them in the freezer! Your beef stew will last in the freezer for up to 3 months.

Nutrition