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Classic Beef Stew

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This Classic Beef Stew is warm, rich, and full of cozy flavors with tender beef, sweet carrots, and a deep, savory broth.

Ingredients

Scale
  • 2 lb beef chuck, trimmed and cut into 1.5-inch cubes
  • 1.5 tsp kosher salt, plus more to taste
  • 1 tsp black pepper
  • 3 tbsp all-purpose flour (for dredging)
  • 2 tbsp olive oil or neutral oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine (optional)
  • 4 cups low-sodium beef broth
  • 2 bay leaves
  • 1 tsp dried thyme (or 4 fresh thyme sprigs)
  • 3 carrots, peeled and cut into 1-inch pieces
  • 2 ribs celery, sliced
  • 1.5 lb Yukon Gold or red potatoes, cut into chunks
  • 1 tbsp Worcestershire sauce
  • 1 cup frozen peas (optional)
  • Fresh parsley, chopped, for serving

Instructions

  1. Pat beef dry, season with salt and pepper, and toss with flour to coat lightly.
  2. Heat oil in a heavy pot or Dutch oven over medium-high. Brown beef in batches until deeply golden on two sides (about 6–8 minutes per batch). Transfer browned beef to a plate.
  3. Add onion and a pinch of salt in the same pot. Cook 3–4 minutes until soft. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute to caramelize.
  4. Pour in wine (or broth) to deglaze, scraping up browned bits. Reduce by half, about 2–3 minutes.
  5. Add beef broth, bay leaves, thyme, Worcestershire, and the browned beef with any juices. Bring to a gentle simmer.
  6. Add carrots, celery, and potatoes. Cover and cook at a low simmer for 60–90 minutes until beef is fork-tender and potatoes are soft.
  7. Stir in peas and simmer 2–3 minutes. Remove bay leaves and thyme stems. Taste and adjust salt and pepper. Finish with chopped parsley and rest for 5 minutes before serving.

Notes

This stew gets better with time and can be made in advance. Serve with crusty bread or over rice.

Nutrition

Find it online: https://diyprzepisy.com/classic-beef-stew/

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