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Classic Hearty Beef Stew - Comfort in a Bowl

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 2 tablespoons olive oil (plus more as needed)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (optional; can sub with more broth)
  • 4 cups beef broth (low sodium preferred)
  • 3 large carrots, peeled and cut into chunks
  • 1 pound baby potatoes or 3 medium Yukon Gold potatoes, cut into chunks
  • 2 celery stalks, sliced
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 3 sprigs fresh thyme)
  • 1 teaspoon dried rosemary (or 1 sprig fresh rosemary)
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons flour (or cornstarch for gluten-free)
  • 2 tablespoons butter (optional, for finishing)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Method
 

  1. Pat the beef dry and season generously. Use paper towels to dry the cubes well. Season with salt and pepper. Dry beef browns better and builds more flavor.
  2. Brown the beef in batches. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Add a single layer of beef and sear on all sides until deep brown, about 6–8 minutes per batch. Don’t crowd the pot. Transfer browned beef to a plate and repeat.
  3. Sauté the aromatics. Reduce heat to medium. Add onion and a pinch of salt; cook until softened, 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant.
  4. Build the base with tomato paste. Stir in tomato paste and cook for 1 minute to caramelize slightly. This step boosts the stew’s depth.
  5. Deglaze the pot. Pour in the red wine (if using). Scrape up the browned bits from the bottom of the pot—they’re pure flavor. Let the wine simmer for 2–3 minutes to reduce a bit.
  6. Add the liquids and seasonings. Return the beef and any juices to the pot. Add beef broth, bay leaves, thyme, rosemary, and Worcestershire sauce. Bring to a gentle boil.
  7. Simmer low and slow. Reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally. Keep the simmer gentle to keep the beef tender.
  8. Add vegetables. Stir in carrots, potatoes, and celery. Cover and simmer another 30–40 minutes, until the vegetables are tender and the beef is fork-soft.
  9. Thicken the stew. In a small bowl, mix flour with a splash of broth or water to make a smooth slurry. Stir it into the stew and simmer uncovered 5–10 minutes until thickened to your liking. For gluten-free, use cornstarch mixed with cold water.
  10. Finish and season. Stir in butter for a glossy finish (optional). Taste and adjust salt and pepper. Remove bay leaves and any woody herb stems.
  11. Garnish and serve. Sprinkle with chopped parsley. Serve hot with crusty bread or over mashed potatoes.