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Beef Stew

Beef Stew

This Beef Stew is the ultimate comfort food — rich, hearty, and full of deep, savory flavor. Tender chunks of beef simmer slowly with potatoes, carrots, onions, and herbs in a flavorful broth until melt-in-your-mouth perfect. Whether served with crusty bread or over mashed potatoes, it’s a cozy, one-pot meal that’s perfect for chilly days.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course, Stew
Cuisine American
Servings 6
Calories 420 kcal

Ingredients
  

  • 2 lbs beef chuck cut into 1-inch cubes
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 2 tbsp all-purpose flour
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 1 cup red wine optional; replace with broth if preferred
  • 3 large carrots sliced
  • 3 medium potatoes peeled and cubed
  • 2 celery stalks chopped
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • 1 cup frozen peas optional
  • Fresh parsley for garnish

Instructions
 

  • Brown the beef: Season beef with salt and pepper, then toss lightly in flour. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches until golden on all sides. Remove and set aside.
  • Sauté aromatics: In the same pot, add onion and garlic; cook for 3–4 minutes until softened.
  • Deglaze: Stir in tomato paste and cook for 1 minute, then add red wine to deglaze the pan, scraping up any browned bits.
  • Add liquids and vegetables: Pour in beef broth, then add browned beef, carrots, potatoes, celery, thyme, rosemary, bay leaves, and Worcestershire sauce. Stir well.
  • Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for about 2 hours, stirring occasionally, until beef is fork-tender and vegetables are cooked through.
  • Finish: Remove bay leaves. Stir in peas during the last 5 minutes if using. Adjust seasoning to taste.
  • Serve: Garnish with fresh parsley and serve hot with crusty bread or biscuits.

Notes

  • For richer flavor, brown the meat well — don’t skip this step.
  • Use chuck roast for the most tender, flavorful results.
  • This stew thickens naturally as it cooks; for an even thicker consistency, mash a few potatoes into the broth.
  • Leftovers taste even better the next day and freeze beautifully for up to 3 months
Keyword Beef Stew