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Beef stew or pot roast Recipe

American · Main course · 170 min total

A hearty, slow-cooked beef stew that's perfect for a comforting dinner. This recipe yields tender beef and vegetables in a rich, savory gravy.

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional, or more broth)
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 4 carrots, peeled and cut into chunks
• 3 potatoes, peeled and cut into chunks
• 2 stalks celery, sliced

Instructions

1. In a bowl, toss beef cubes with flour, salt, and pepper until coated.
2. Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches, about 3-4 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in tomato paste and cook for 1 minute. Pour in wine (if using) and scrape up browned bits. Add broth, bay leaves, and thyme. Return beef to pot.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
6. Add carrots, potatoes, and celery. Cover and continue simmering for 30-45 minutes, until vegetables are tender.
7. Remove bay leaves. Taste and adjust seasoning with salt and pepper. Serve hot.

Tips

• For a thicker stew, mix 2 tbsp cornstarch with 2 tbsp cold water and stir in during the last 10 minutes.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• This stew freezes well for up to 3 months.

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