A hearty, comforting beef stew with tender meat, vegetables, and a rich, savory broth. This timeless dish is perfect for cold weather and makes for satisfying, nourishing meals.
Serve with crusty bread, egg noodles, or mashed potatoes to soak up the delicious broth. For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the stew during the last 5 minutes of cooking.
Store covered in the refrigerator for up to 4 days before serving.
Ingredients
Scale
Measurement units
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (or additional beef broth)
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 medium carrots, cut into 1-inch pieces
- 3 medium potatoes, cut into 1-inch cubes
- 1 cup mushrooms, halved
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Ingredients
Scale
Measurement units
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (or additional beef broth)
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 medium carrots, cut into 1-inch pieces
- 3 medium potatoes, cut into 1-inch cubes
- 1 cup mushrooms, halved
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Instructions
Prepare the beef
Pat the beef cubes dry with paper towels and season with salt and pepper.
Equipment
- paper towels
Dredge the beef
In a small bowl, combine the flour with a pinch of salt and pepper, then dredge the beef cubes to coat lightly.
Equipment
- small bowl
Heat the oil
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Equipment
- Dutch oven
- pot
Brown the beef
Working in batches to avoid overcrowding, brown the beef on all sides for about 2-3 minutes per side, then transfer to a plate.
Equipment
- Dutch oven
- tongs
- plate
Sauté the onion
Reduce heat to medium, add the diced onion to the pot, and cook until softened, about 3-4 minutes.
Equipment
- Dutch oven
- spoon
Add the garlic
Add the minced garlic and cook for 1 minute until fragrant.
Equipment
- Dutch oven
- spoon
Add the tomato paste
Stir in the tomato paste and cook for 1 minute.
Equipment
- Dutch oven
- spoon
Deglaze the pot
Pour in the red wine (or broth) and scrape up any browned bits from the bottom of the pot.
Equipment
- Dutch oven
- wooden spoon
Return beef and add broth
Return the beef to the pot along with the beef broth, bay leaves, and thyme.
Equipment
- Dutch oven
- spoon
Simmer the stew
Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes.
Equipment
- Dutch oven
- lid
Add the vegetables
Add the carrots, potatoes, and mushrooms to the pot and stir well.
Equipment
- Dutch oven
- spoon
Finish cooking
Cover and continue cooking for another 45 minutes until the vegetables are tender and the beef is fork-tender.
Equipment
- Dutch oven
- lid
Season the stew
Stir in the Worcestershire sauce and adjust seasoning with additional salt and pepper as needed.
Equipment
- Dutch oven
- spoon
Finish and serve
Remove the bay leaves before serving.
Tomorrow's Meal
Crispy Beef Stew Pie
Leftover beef stew spooned into a pastry shell and baked until golden - the rich, tender meat and vegetables create the perfect filling
You'll need to pick up:
Puff pastry or pie doughEgg wash (1 egg + 1 tbsp water)Fresh thyme for garnish
Quick overview:
- 1.Preheat oven to 400°F
- 2.Reheat stew gently until warmed through, then cool slightly
- 3.Line a pie dish with pastry, fill with stew mixture
- 4.Top with second pastry sheet, seal edges, brush with egg wash
- 5.Bake 25-30 minutes until crust is golden brown
- 6.Rest 5 minutes before serving
Before you cook
Cook notes
- • Serve with crusty bread, egg noodles, or mashed potatoes to soak up the delicious broth.
- • For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the stew during the last 5 minutes of cooking.
- • Store covered in the refrigerator for up to 4 days before serving.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?