Hearty Beef Stew (Printable)
Slow-simmered beef with root vegetables and a rich broth, thickened for hearty, comforting servings.
# What you'll need:
→ Meats
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
→ Vegetables
02 - 4 medium carrots, peeled and sliced
03 - 3 large potatoes, peeled and diced
04 - 2 stalks celery, sliced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas (optional)
→ Liquids & Oils
08 - 3 cups beef stock
09 - 1 cup dry red wine (or additional stock)
10 - 2 tbsp tomato paste
11 - 2 tbsp vegetable oil
→ Spices & Herbs
12 - 2 tsp salt, or to taste
13 - 1/2 tsp black pepper
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1/2 tsp paprika
→ Thickener
17 - 2 tbsp all-purpose flour (or cornstarch for gluten-free option)
# How to make it:
01 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season beef chuck cubes with salt and black pepper. Brown the beef in batches without overcrowding, searing each side until a deep golden crust forms. Transfer browned beef to a plate and set aside.
02 - Reduce heat to medium. Add the chopped onion and minced garlic to the pot, sautéing until softened and fragrant, about 3 minutes. Sprinkle in the flour (or cornstarch) and stir in the tomato paste. Cook for 1 minute, stirring constantly, to cook off the raw flour taste and deepen the tomato flavor.
03 - Gradually pour in the dry red wine, using a wooden spoon to scrape up all the caramelized browned bits from the bottom of the pot. Return the browned beef and any accumulated juices back to the Dutch oven. Add the sliced carrots, diced potatoes, sliced celery, beef stock, bay leaves, dried thyme, and paprika. Stir well to combine all ingredients evenly.
04 - Bring the mixture to a full boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and let the stew simmer gently for 2 hours, stirring occasionally to prevent sticking and ensure even cooking throughout.
05 - Remove the lid and stir in the frozen peas. Continue simmering uncovered for an additional 15 minutes, or until the peas are heated through, the beef is fork-tender, and the broth has thickened to your desired consistency.
06 - Remove and discard the bay leaves. Taste the broth and adjust seasoning with additional salt and black pepper as needed. Ladle the hot stew into bowls and serve.
# Expert Tips:
01 -
- The broth turns deeply savory with almost no effort beyond patience and a wooden spoon.
- It feeds a crowd beautifully and somehow tastes even better when you reheat it the next afternoon.
- You probably have most of the ingredients sitting in your kitchen right now.
02 -
- Do not rush the browning step because that crust is where half the depth of flavor lives.
- If the stew looks too thin near the end, let it simmer uncovered a few extra minutes rather than adding more flour.
- Always taste and adjust salt at the very end because reduction concentrates everything.
03 -
- Patting the beef completely dry before searing is the single biggest difference between a good stew and a great one.
- A splash of Worcestershire sauce or balsamic vinegar stirred in at the end adds a tangy depth that most people will not be able to identify but everyone will notice.