Hearty Beef Stew Classic (Printable)
Tender beef and root vegetables simmered to perfection in a rich, savory broth for comforting meals.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1½-inch cubes
→ Vegetables
02 - 2 tbsp olive oil
03 - 1 large onion, chopped
04 - 3 cloves garlic, minced
05 - 3 carrots, peeled and cut into 1-inch pieces
06 - 3 celery stalks, chopped
07 - 3 medium potatoes, peeled and cut into 1-inch cubes
08 - 1 cup frozen peas
→ Liquids
09 - 4 cups beef broth
10 - 1 cup dry red wine (optional; can substitute with additional broth)
→ Seasonings
11 - 2 tbsp tomato paste
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 2 bay leaves
15 - Salt and black pepper, to taste
→ Thickener
16 - 2 tbsp all-purpose flour
→ Finishing
17 - 2 tbsp chopped fresh parsley (optional)
# Directions:
01 - Pat beef cubes dry and season generously with salt and pepper.
02 - Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat; brown beef in batches on all sides, adding oil as needed. Transfer browned beef to plate.
03 - Add remaining olive oil to pot; sauté onion, garlic, carrots, and celery until softened, about 4–5 minutes.
04 - Stir in tomato paste and flour; cook for 1 minute to develop flavor.
05 - Pour in red wine if using, scraping browned bits from pot bottom; simmer 2 minutes to reduce.
06 - Return beef to pot; add broth, potatoes, thyme, rosemary, and bay leaves; bring mixture to a simmer.
07 - Reduce heat to low; cover and cook gently for 1½ to 2 hours until beef is tender, stirring occasionally.
08 - Remove lid; stir in peas and simmer uncovered for 10 minutes to thicken and cook peas.
09 - Discard bay leaves; adjust salt and pepper to taste; stir in fresh parsley if desired.
10 - Ladle stew into bowls and serve hot, ideally with crusty bread.
# Expert Advice:
01 -
- It’s like wrapping yourself in a warm blanket on a cold day without anyone else knowing your secret comfort food.
- The way the beef turns meltingly tender while the vegetables soak up all the rich flavors makes this stew an instant family favorite.
02 -
- Always pat your beef dry before searing to get that perfect, caramelized crust that locks in flavor.
- Adding peas too early can make them mushy—saving them for the last simmer keeps their texture and color vibrant.
03 -
- Don’t rush browning the beef—it’s the foundation of flavor and worth every extra minute.
- Simmer low and slow to allow the stew to develop its rich, layered taste that’s so satisfying.