Hearty Beef Stew Classic (Printable version)
A rich and comforting blend of tender beef, root vegetables, and herbs simmered to perfection.
# What you need:
→ Meats
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
→ Vegetables
02 - 3 tbsp olive oil
03 - 1 large yellow onion, diced
04 - 3 cloves garlic, minced
05 - 3 medium carrots, peeled and sliced
06 - 2 large celery stalks, sliced
07 - 3 medium potatoes, peeled and chunked
08 - 2 tbsp tomato paste
→ Liquids
09 - 4 cups beef broth
10 - 1 cup dry red wine (optional, can substitute with additional broth)
→ Herbs & Seasonings
11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 1 tsp salt, or to taste
15 - ½ tsp black pepper
16 - 2 tbsp fresh parsley, chopped (for garnish)
→ Thickeners
17 - 2 tbsp all-purpose flour
# How To:
01 - Pat beef cubes dry and season evenly with salt and black pepper.
02 - Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches until well seared on all sides, then set aside.
03 - Reduce heat to medium. Add remaining 1 tablespoon olive oil, diced onion, and minced garlic. Cook for 3 minutes until softened.
04 - Stir in tomato paste and cook for another minute to deepen flavor.
05 - Sprinkle flour evenly over vegetables, stirring constantly to coat and create a roux base.
06 - Pour in red wine, scraping up browned bits from the bottom. Allow to simmer for 2 minutes to reduce slightly. If omitting wine, add additional broth here.
07 - Add beef broth, dried thyme, rosemary, bay leaves, carrots, celery, potatoes, and seared beef along with accumulated juices. Stir to combine and bring to a boil.
08 - Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally until beef is tender and stew has thickened.
09 - Remove bay leaves and adjust seasoning with salt and pepper as needed.
10 - Ladle stew into bowls and garnish generously with chopped fresh parsley. Serve hot.
# Expert Advice:
01 -
- The beef becomes impossibly tender, falling apart at the gentlest nudge of a spoon after hours of slow cooking.
- It tastes even better the next day, making it perfect for meal prep or feeding a crowd without stress.
- One pot means minimal cleanup while you're enjoying dinner with people around the table.
02 -
- Don't skip browning the beef properly; rushing this step means the stew tastes flat and one-dimensional instead of layered and complex.
- Stir occasionally rather than constantly so the vegetables can soften naturally instead of breaking down into mush.
- Taste and adjust seasoning in the last few minutes; salt levels change as the liquid reduces, and you want to catch this before serving.
03 -
- Let the beef come close to room temperature before searing so it browns evenly instead of steaming from the cold.
- If your stew seems too thin after cooking, mix a tablespoon of flour with a little cold water and stir it in during the last few minutes of cooking to thicken it without affecting the flavor.