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Beef Stew

Beef stew with deep mahogany broth, fall-apart beef, and chunky potatoes and carrots simmered until tender. Sear the beef, build flavor with sautéed vegetables, then simmer with red wine for a hearty classic main-dish texture.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck
  • 2.5 lb beef chuck
Potatoes and vegetables
  • 1 lb Yukon gold potatoes
  • 3 carrots
  • 3 celery
  • 1 onion
  • 4 garlic
Peas
  • 1 cup frozen peas
Broth and seasonings
  • 3 cup beef broth
  • 1 cup red wine
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire
  • 2 bay leaves bay leaves
  • 1 tsp dried thyme
  • 0.25 salt and pepper to taste
Flour and oil
  • 0.25 cup all-purpose flour
  • 2 tbsp olive oil

Equipment

  • 1 Dutch oven

Method
 

Season and sear the beef
  1. Toss the beef chuck with the all-purpose flour until lightly coated, then shake off excess flour.
  2. Heat the olive oil in a Dutch oven over high heat until shimmering, then sear the beef in batches until deeply browned, about 3-5 minutes per batch.
  3. Remove the browned beef to a plate, leaving any browned bits in the pot.
Sauté vegetables and build the stew
  1. Add the diced onion, thickly sliced carrots, and sliced celery, then sauté over medium-high heat for 5 minutes.
  2. Add the minced garlic and tomato paste, then cook for 2 minutes, stirring, until fragrant and slightly darkened.
  3. Pour in the red wine to deglaze, scraping up the browned bits, then let simmer 2-3 minutes to reduce slightly.
  4. Return the beef to the pot and add the beef broth, diced tomatoes, Worcestershire, dried thyme, and bay leaves.
  5. Bring everything to a boil over high heat, then reduce to low, cover, and simmer for 60-75 minutes until the beef is very tender.
Finish with potatoes and peas
  1. Add the cubed Yukon gold potatoes, then cover and simmer for 20 minutes until tender.
  2. Add the frozen peas and cook for 3 minutes until bright green and hot through.
  3. Remove the bay leaves, then season with salt and pepper to taste.

Notes

Pro tip: brown the beef in batches so it sears instead of steams; you want deep color for a richer broth. Store leftovers in the refrigerator up to 4 days. Freezing is yes—cool completely, freeze in airtight containers up to 3 months, and reheat gently. For a lower-carb option, swap the potatoes for cubed turnips or rutabaga and simmer until tender.