Go Back

Beef Stew

Beef stew made with flour-coated beef that’s seared until deeply browned, then simmered until the meat is fall-apart tender. A rich mahogany broth with tender potatoes, carrots, celery, and sweet peas comes together with red wine and thyme.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef stew base
  • 2.5 lb beef chuck Cut into 1.5-inch cubes.
  • 1 lb Yukon gold potatoes Cubed.
  • 3 carrots Cut into thick rounds.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 cup frozen peas Added at end.
  • 3 cup beef broth
  • 1 cup red wine
  • 14 oz diced tomatoes 1 can (14 oz).
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire
  • 0.25 cup all-purpose flour Use to coat the beef and thicken the stew.
  • 2 tbsp olive oil
  • 2 bay leaves
  • 1 tsp dried thyme
  • salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Season and sear the beef
  1. Toss the beef chuck cubes with the all-purpose flour until evenly coated, then set aside briefly.
  2. Heat the olive oil in a Dutch oven over high heat and sear the beef in batches until deeply browned, about 3-5 minutes per batch; remove to a plate.
Build the stew flavor
  1. In the same Dutch oven, sauté the onion, carrots, and celery for 5 minutes until the vegetables start to soften.
  2. Add the garlic and tomato paste and cook for 2 minutes, stirring, until fragrant and slightly darkened.
  3. Pour in the red wine to deglaze, scraping up any browned bits from the bottom of the pot.
  4. Add the beef broth, diced tomatoes, Worcestershire, dried thyme, bay leaves, and browned beef; stir to combine.
Simmer until tender
  1. Bring the mixture to a boil, then reduce heat, cover, and simmer for 60-75 minutes until the beef is very tender.
  2. Add the cubed Yukon gold potatoes and cook for 20 more minutes, stirring occasionally so they cook through.
  3. Stir in the frozen peas and cook for 3 minutes until warmed through.
  4. Remove bay leaves, then season with salt and pepper to taste.

Notes

Pro tip: For a thicker stew, keep the pot at a gentle simmer (not a hard boil) during the 60-75 minute cooking window so the sauce reduces without drying out the beef. Store leftovers in the refrigerator up to 4 days in a sealed container; freeze up to 3 months (thaw in the fridge overnight and reheat gently). For a lower-carb swap, replace the potatoes with a similar amount of peeled chopped turnips or parsnips.