Beef Stew Recipe

American · Main course · 140 min total

A hearty and comforting beef stew, slow-cooked with tender chunks of beef, root vegetables, and a rich savory broth. Perfect for a cozy dinner.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive 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
• 1 tsp dried thyme
• 2 bay leaves
• 4 carrots, peeled and cut into chunks
• 3 potatoes, peeled and cubed
• 2 stalks celery, sliced

Instructions

1. In a large bowl, toss beef cubes with flour, salt, and pepper until coated.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches, about 3-4 minutes per side. Remove and set aside.
3. Add onion and garlic to the pot; cook until softened, about 3 minutes.
4. Stir in tomato paste, then pour in beef broth and red wine, scraping up browned bits from the bottom.
5. Return beef to pot. Add thyme and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
6. Add carrots, potatoes, and celery. Continue to simmer, covered, for 45 minutes to 1 hour, until vegetables are tender and beef is fork-tender.
7. Remove bay leaves. Adjust seasoning with salt and pepper if needed. Serve hot.

Tips

• For a thicker stew, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the stew during the last 10 minutes of cooking.
• Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
• Serve with crusty bread or over egg noodles.

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