Hearty Beef Stew (Printable)
Tender beef and root vegetables slow-simmered in a savory red-wine broth for a rich, comforting main.
# What You'll Need:
→ Meats
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 & Herbs
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 It:
01 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef cubes with salt and pepper. Working in batches to avoid overcrowding, sear the beef on all sides until deeply browned. Transfer each batch to a plate and set aside.
02 - Reduce heat to medium. Add the chopped onion and minced garlic to the pot, sautéing until softened, about 3 minutes. Stir in the flour and tomato paste, cooking for 1 minute to form a roux and cook off the raw flour taste.
03 - Gradually pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Return the seared beef and any accumulated juices back to the pot. Add the carrots, celery, potatoes, beef stock, bay leaves, dried thyme, and paprika. Stir everything to combine evenly.
04 - Bring the mixture to a boil, then immediately reduce the heat to low. Cover with a lid and let simmer gently for 2 hours, stirring occasionally to prevent sticking and ensure even cooking.
05 - Remove the lid and stir in the frozen peas. Continue simmering uncovered for an additional 15 minutes, or until the vegetables and beef are fork-tender and the broth has thickened to your desired consistency.
06 - Discard the bay leaves. Taste the broth and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and serve hot with crusty bread or over buttered noodles.
# Expert Advice:
01 -
- The broth develops a velvety richness that tastes like it took all day, even though most of the time is just waiting.
- It reheats beautifully, and honestly I think it tastes even better the next day straight from the fridge.
02 -
- Browning the beef in batches is non negotiable, because an overcrowded pot creates steam instead of a proper sear and you lose all that deep flavor.
- A splash of Worcestershire sauce or balsamic vinegar stirred in at the end can rescue a stew that tastes a bit flat.
03 -
- Pat the beef completely dry with paper towels before seasoning and searing, because moisture is the enemy of a good crust.
- The stew will look fairly thin right after you add the liquid, but trust the process because the flour and the long simmer will bring it together perfectly.