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Beef Stew (cubed) Recipe

American · Main course · 140 min total

A hearty and comforting beef stew with tender cubes of beef simmered in a rich, savory broth with vegetables. This recipe is perfect for a cozy dinner and gets better with time.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional, or more broth)
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 4 carrots, sliced into 1-inch pieces
• 3 potatoes, peeled and cubed
• 2 stalks celery, sliced
• 2 tablespoons all-purpose flour (optional, for thickening)
• Salt and pepper to taste

Instructions

1. Season beef cubes with salt and pepper. In a large pot or Dutch oven, heat oil over medium-high heat. Brown beef in batches, ensuring not to overcrowd, about 3-4 minutes per batch. Transfer to a plate.
2. Reduce heat to medium. Add onion and garlic; cook until softened, about 5 minutes. Stir in tomato paste and cook for 1 minute.
3. Pour in beef broth and red wine (if using), scraping up any browned bits. Add bay leaves and thyme. Return beef to pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
4. Add carrots, potatoes, and celery. Continue to simmer, covered, for 30-40 minutes until vegetables and beef are tender.
5. For a thicker stew, mix flour with 2 tablespoons cold water to form a slurry. Stir into stew and cook for 5 more minutes until thickened. Remove bay leaves. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley if desired.

Tips

• For best flavor, make the stew a day ahead and reheat.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

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