Hearty Beef Stew (Printable Version)
Tender beef and vegetables simmered in a rich broth for a hearty, make-ahead main that serves six.
# What You 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
→ Liquids and Oils
08 - 3 cups beef stock
09 - 1 cup dry red wine
10 - 2 tbsp tomato paste
11 - 2 tbsp vegetable oil
→ Spices and 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 (use cornstarch for gluten-free)
# How-To:
01 - Heat vegetable oil in a large Dutch oven over medium-high heat. Season beef chuck cubes generously with salt and black pepper. Working in batches to avoid overcrowding, sear the beef on all sides until deeply browned, approximately 3 to 4 minutes per batch. Transfer browned beef to a plate and set aside.
02 - Reduce heat to medium. Add chopped onion and minced garlic to the pot, sautéing until the onion is softened and translucent, about 3 minutes. Sprinkle in the flour and stir in the tomato paste, cooking for 1 minute to remove the raw flour taste and coat the aromatics evenly.
03 - Pour in the dry red wine, scraping up all caramelized browned bits from the bottom of the pot. Return the seared beef and any accumulated juices back to the Dutch oven. Add sliced carrots, diced potatoes, sliced celery, beef stock, bay leaves, dried thyme, and paprika. Stir everything together until well combined.
04 - Bring the stew to a boil, then immediately reduce heat to low. Cover the pot with a tight-fitting lid and 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 beef is fork-tender, the vegetables are cooked through, and the broth has thickened to your desired consistency.
06 - Discard the bay leaves. Taste the broth and adjust seasoning with additional salt and black pepper as needed. Ladle into bowls and serve hot, accompanied by crusty bread or buttered noodles if desired.
# Expert Hints:
01 -
- The broth deepens into something almost magical when you give it the full simmering time it deserves.
- It reheats beautifully, making it the rare dish that actually improves overnight in the fridge.
- You probably have almost everything you need already sitting in your kitchen right now.
02 -
- Crowding the pot during browning is the fastest way to steam your beef instead of searing it, so patience with batches pays off enormously.
- Adding the wine too quickly can leave a harsh taste, so pour it gradually and let it reduce for a minute before adding everything else.
03 -
- Cut all your vegetables roughly the same size so everything finishes cooking at the same time and each spoonful feels balanced.
- Let the stew rest off the heat for ten minutes before serving because the broth thickens slightly and the flavors settle beautifully.