Hearty Beef Stew (Printable)
Tender beef and vegetables slowly simmered in a rich, savory broth for a hearty, comforting meal.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
→ Vegetables
02 - 4 medium carrots, peeled and sliced
03 - 3 large potatoes, peeled and diced
04 - 2 stalks celery, sliced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas
→ Liquids & Oils
08 - 3 cups beef stock
09 - 1 cup dry red wine (or additional beef stock)
10 - 2 tbsp tomato paste
11 - 2 tbsp vegetable oil
→ Spices & Herbs
12 - 2 tsp salt, or to taste
13 - 1/2 tsp black pepper
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1/2 tsp paprika
→ Thickener
17 - 2 tbsp all-purpose flour (or cornstarch for gluten-free option)
# How-To Steps:
01 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef cubes generously with salt and black pepper. Working in batches to avoid overcrowding, sear the beef on all sides until deeply browned. Transfer each batch to a plate and set aside.
02 - Reduce heat to medium. Add the chopped onion and minced garlic to the pot, sautéing until softened and fragrant, about 3 minutes. Sprinkle in the flour (or cornstarch) and add the tomato paste, stirring constantly and cooking for 1 minute to toast the flour and caramelize the paste.
03 - Gradually pour in the dry red wine, using a wooden spoon to scrape up all the caramelized browned bits from the bottom of the pot. Return the seared beef and any accumulated juices back to the Dutch oven. Add the sliced carrots, diced potatoes, sliced celery, beef stock, bay leaves, dried thyme, and paprika. Stir everything together until well combined.
04 - Bring the stew to a full boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and let it gently simmer for 2 hours, stirring occasionally to ensure nothing sticks to the bottom and the flavors meld together.
05 - Remove the lid and stir in the frozen peas. Continue simmering uncovered for an additional 15 minutes, or until the beef is fork-tender, the vegetables are cooked through, and the broth has thickened to your desired consistency.
06 - Remove and discard the bay leaves. Taste the broth and adjust the seasoning with additional salt and black pepper as needed. Ladle the hot stew into bowls and serve immediately.
# Expert Advice:
01 -
- The broth develops a deep, wine kissed richness that tastes like you spent all day tending it, even though the oven does most of the work.
- Leftovers the next morning, reheated with a slice of buttered toast, might honestly be better than the first bowl.
02 -
- Crowding the pot during browning is the single biggest mistake you can make because the beef will boil in its own juices instead of developing that essential crust.
- A splash of Worcestershire sauce or balsamic vinegar stirred in at the end adds a tangy complexity that most people will not be able to identify but will absolutely notice.
03 -
- Pat the beef completely dry with paper towels before seasoning and searing, because moisture is the enemy of a good crust.
- The stew is done when a piece of beef yields to gentle pressure from a fork without any resistance, not merely when the timer goes off.