Hearty Beef Stew (Printable Version)
Tender beef chunks simmered with carrots, potatoes and red wine in a rich, savory broth.
# Ingredient List:
→ Beef & Meat
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
→ Vegetables
02 - 4 medium carrots, peeled and sliced
03 - 3 large potatoes, peeled and diced
04 - 2 stalks celery, sliced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas (optional)
→ Liquids & Oils
08 - 3 cups beef stock
09 - 1 cup dry red wine (or additional beef stock)
10 - 2 tbsp tomato paste
11 - 2 tbsp vegetable oil
→ Spices & Seasonings
12 - 2 tsp salt, or to taste
13 - 1/2 tsp black pepper
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1/2 tsp paprika
→ Thickener
17 - 2 tbsp all-purpose flour (or cornstarch for gluten-free option)
# How to Make:
01 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season beef chuck cubes with salt and black pepper. Working in batches to avoid crowding, sear the beef on all sides until deeply browned. Transfer each browned batch to a plate and set aside.
02 - Reduce heat to medium. Add chopped onion and minced garlic to the pot, sautéing until the onion is soft and translucent, approximately 3 minutes. Sprinkle in the flour (or cornstarch) and add tomato paste, stirring continuously for 1 minute to cook off the raw flour taste and deepen the tomato flavor.
03 - Slowly pour in the dry red wine, scraping up all the caramelized browned bits from the bottom of the pot. Return the seared beef and any accumulated juices back to the Dutch oven. Add sliced carrots, celery, diced potatoes, beef stock, bay leaves, dried thyme, and paprika. Stir everything together until well combined.
04 - Bring the stew to a rolling boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and let it simmer gently for 2 hours, stirring occasionally to prevent sticking and ensure even cooking.
05 - Remove the lid and stir in the frozen peas if using. Continue simmering uncovered for an additional 15 minutes, or until the beef is fork-tender, the vegetables are cooked through, and the broth has thickened to your preferred consistency.
06 - Discard the bay leaves. Taste the broth and adjust seasoning with additional salt and black pepper as needed. Ladle into bowls and serve hot.
# Expert Tips:
01 -
- The broth deepens into something almost gravy like without any fussy tricks or extra steps.
- It reheats beautifully and honestly tastes even better on day two.
- You probably have most of the ingredients sitting in your kitchen right now.
02 -
- Crowding the pan during browning is the number one mistake and it steams the meat instead of searing it.
- A splash of Worcestershire sauce or balsamic vinegar at the end transforms a good stew into a memorable one.
03 -
- Pat the beef completely dry with paper towels before searing because moisture is the enemy of a good crust.
- The stew is done when you can cut a cube of beef with just a spoon, not a knife.