Description
This classic Old-Fashioned Beef Stew is a hearty, comforting dish packed with tender beef, flavorful vegetables, and a rich, savory broth. Slow-cooked to perfection, it’s a perfect one-pot meal for cozy dinners any day of the week.
Ingredients
Scale
Beef & Coating
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Base & Aromatics
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
Liquids & Seasonings
- 4 cups beef broth
- 1 cup red wine (optional, or use more broth)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
Vegetables
- 4 large carrots, sliced
- 3 russet potatoes, peeled and chopped
- 2 stalks celery, sliced
- 1 cup frozen peas (added at the end)
Garnish
- Chopped fresh parsley (optional)
Instructions
- Coat the Beef: In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated. This helps create a flavorful crust when browning.
- Brown the Beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, about 4–5 minutes per batch, ensuring not to overcrowd the pot. Transfer browned beef to a plate.
- Sauté Aromatics: In the same pot, add chopped onion and cook for 4–5 minutes until softened. Stir in minced garlic and tomato paste, cooking for an additional 1–2 minutes to deepen flavor.
- Deglaze: Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. This adds complexity to the stew.
- Simmer Beef: Return browned beef to the pot along with beef broth, Worcestershire sauce, dried thyme, and bay leaves. Bring to a simmer, then reduce heat to low. Cover and cook gently for 1 1/2 hours, stirring occasionally to prevent sticking.
- Add Vegetables: Add sliced carrots, chopped potatoes, and celery to the pot. Cover and simmer for another 45 minutes or until both vegetables and beef are tender.
- Finish and Serve: Stir in frozen peas and cook for an additional 5 minutes. Remove bay leaves, garnish with fresh parsley if desired, and serve hot for a comforting meal.
Notes
- For extra richness, add a splash of balsamic vinegar or a pat of butter just before serving.
- This stew tastes even better the next day as flavors deepen overnight.
- Serve with crusty bread or over creamy mashed potatoes for a complete, comforting meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg