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Hearty Beef Stew

A rich, comforting beef stew with tender chunks of chuck roast, hearty vegetables, and a deeply flavorful broth. Perfect for cozy evenings or make-ahead meals.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 pounds beef chuck cut into 1 inch cubes
  • 3 tablespoons flour
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 3 cups beef broth
  • 3 tablespoons tomato paste
  • 1 cup red wine optional
  • 4 carrots sliced thick
  • 4 potatoes peeled and cut into chunks
  • 2 celery stalks chopped
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • Salt and pepper to taste
  • 2 bay leaves
  • Fresh parsley for garnish

Method
 

  1. Toss beef cubes with flour, salt, and pepper in a large bowl. Heat olive oil in a heavy pot over medium heat. Brown beef in batches, searing each piece well. Remove and set aside.
  2. In the same pot, add diced onion and cook until soft and golden, about 5-7 minutes. Add garlic and cook for 30 seconds.
  3. Stir in tomato paste and cook for 1 minute. Pour in red wine (if using) and scrape up brown bits from the bottom of the pot. Add beef broth and combine well. Bring to a gentle simmer.
  4. Return browned beef to the pot. Add thyme, rosemary, bay leaves, carrots, celery, and potatoes. Stir to combine and bring back to a simmer.
  5. Reduce heat to low, cover the pot, and let the stew cook for 2 hours, or until beef is tender and vegetables are cooked through.
  6. Taste and adjust seasoning with more salt and pepper if needed. If stew is too thick, add a splash of broth. If too thin, simmer uncovered until desired consistency is reached.
  7. Remove bay leaves. Garnish with fresh parsley before serving.

Notes

For best flavor, use high-quality beef chuck and wine you would drink. The stew tastes even better the next day, and it can be frozen for up to 3 months. Avoid overcooking vegetables by adding them at the right time and be sure to simmer, not boil, the stew for maximum tenderness and flavor.