Description
Hearty “Classic Beef Stew” brings comfort from grandma’s kitchen, delivering rich flavors that dance on hungry palates. Tender meat, savory vegetables, and robust broth promise a satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 4 large potatoes, peeled and chopped
- 3 medium carrots, sliced
- 2 medium onions, diced
Liquid and Seasoning:
- 4 cups beef broth
- 1/2 cup red wine
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- 1 tbsp worcestershire sauce
Thickening and Herbs:
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Pat beef cubes dry with paper towels to ensure proper browning and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat and sear beef chunks until golden brown on all sides, working in batches to avoid overcrowding.
- Remove browned beef and set aside, then sauté diced onions and minced garlic in the same pot until fragrant and translucent.
- Sprinkle flour over the onions and garlic, stirring constantly to create a roux and prevent burning, cooking for 1-2 minutes.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom, then add beef broth, tomato paste, and worcestershire sauce.
- Return beef to the pot, along with bay leaves and dried thyme, and bring the mixture to a gentle simmer.
- Cover and reduce heat to low, allowing the stew to slowly braise for approximately 1.5 hours, stirring occasionally.
- Add chopped potatoes and sliced carrots to the pot, continuing to cook for an additional 30-40 minutes until vegetables are tender and beef is extremely soft.
- Remove bay leaves, taste and adjust seasoning as needed, and let the stew rest for 10 minutes before serving to allow flavors to meld.
- Ladle into warm bowls and serve hot, optionally garnishing with fresh parsley for added brightness.
Notes
- Choose tough, marbled cuts like chuck roast for maximum flavor and tenderness during slow cooking.
- Pat beef completely dry before searing to achieve deep golden-brown caramelization without steaming the meat.
- Work in small batches while browning beef to maintain high pan temperature and develop rich, complex flavor profiles.
- Consider using low-sodium broth to control salt levels and prevent overseasoning during the long braising process.
- Swap red wine with beef stock or additional broth for a non-alcoholic version that maintains robust taste.
- Add root vegetables like parsnips or celery root for extra depth and nutritional variety in the stew.
- Store leftovers in airtight containers for up to 4 days, noting that flavors will continue to develop and intensify overnight.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 90 mg