Hearty Beef Stew (Printable)

Tender beef and vegetables simmered in a rich, herb-scented broth for a comforting, hearty main.

# 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 (optional)

→ Liquids & Oils

08 - 3 cups beef stock
09 - 1 cup dry red wine (or additional 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)

# Directions:

01 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season beef cubes with salt and pepper. Brown beef in batches to avoid crowding, transferring each batch to a plate once seared on all sides.
02 - Reduce heat to medium. Add chopped onion and minced garlic to the pot; sauté until softened, about 3 minutes. Stir in flour and tomato paste, cooking for 1 minute to form a roux and deepen the flavor.
03 - Gradually pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Return the browned beef to the pot. Add sliced carrots, celery, diced potatoes, beef stock, bay leaves, dried thyme, and paprika. Stir everything together until well combined.
04 - Bring the mixture to a boil, then reduce heat to low. Cover with a lid and simmer for 2 hours, stirring occasionally to prevent sticking and ensure even cooking.
05 - Remove the lid, stir in the frozen peas, and continue simmering uncovered for an additional 15 minutes, or until the vegetables and beef are fork-tender and the broth has thickened to your desired consistency.
06 - Remove and discard the bay leaves. Taste the stew and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and serve hot.

# Expert Suggestions:

01 -
  • The beef becomes impossibly tender, almost melting in your mouth after hours of gentle simmering
  • The rich, deeply flavored broth thickens beautifully and clings to every vegetable
  • It makes your entire house smell like the coziest restaurant you've ever visited
02 -
  • Rushing the browning step is the biggest mistake you can make with this recipe
  • Using a Dutch oven or heavy pot makes a significant difference in how evenly it cooks
  • The stew tastes even better the next day as flavors continue to develop and meld
03 -
  • Cutting your beef and vegetables into similar sizes ensures everything finishes cooking at the same time
  • That splash of Worcestershire sauce mentioned in the notes is absolutely worth trying

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