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Beef Stew

Beef Stew

A rich and hearty Beef Stew recipe featuring tender beef chuck slow-cooked with vibrant vegetables and aromatic herbs in a savory broth. This comforting one-pot meal is perfect for cozy dinners, offering generous portions and customizable variations suitable for all skill levels.

  • Total Time: 2 hours 20 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Meat and Coating

  • 2 pounds beef chuck, well-marbled, cut into bite-sized cubes
  • 1/4 cup all-purpose flour
  • Salt and pepper, to taste

Vegetables

  • 3 large carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 medium potatoes, peeled and cut into chunks

Liquids and Flavorings

  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1/2 cup red wine (optional)

Herbs and Seasonings

  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper, to taste

Others

  • 2 tablespoons cooking oil (for browning the beef)

Instructions

  1. Prepare the beef: Cut beef chuck into bite-sized cubes and pat dry. Toss the beef cubes with flour seasoned lightly with salt and pepper to coat evenly, which will help thicken the stew and create a crust during browning.
  2. Brown the beef: Heat a large heavy-bottomed pot over medium-high heat, add a splash of oil, and brown the beef cubes in batches without overcrowding. Brown all sides well to develop a rich, deep flavor. Remove and set aside.
  3. Sauté the aromatics: In the same pot, add chopped onions, celery, and carrots. Cook until softened and lightly golden. Stir in the minced garlic and cook for another minute until fragrant. This builds the flavorful base of the stew.
  4. Deglaze and simmer: Pour in red wine to deglaze the pot, scraping up browned bits from the bottom. If avoiding alcohol, substitute with extra beef broth. Return the browned beef to the pot and add tomato paste, beef broth, thyme, and bay leaves. Stir and bring to a gentle boil, then reduce heat to simmer.
  5. Cook low and slow: Partially cover the pot and let the stew simmer gently for 1.5 to 2 hours until beef is tender. Add potatoes about 30 minutes before the end to cook through but retain their shape. Adjust seasoning with salt and pepper before serving.

Notes

  • Use quality well-marbled beef chuck for best tenderness and flavor.
  • Don’t skip browning the beef to develop rich, savory depth.
  • Simmer gently and slowly to melt connective tissues and achieve tender beef.
  • Add potatoes later in cooking to prevent them from becoming mushy.
  • Season gradually and taste during cooking for balanced flavor.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free flour)

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 700 mg
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 30 g
  • Cholesterol: 80 mg

Keywords: beef stew, comfort food, one-pot meal, slow-cooked beef, hearty stew, classic recipe