Classic Beef Stew Details (Printer-Friendly Version)
Tender beef and vegetables simmered in a rich, savory broth with herbs and wine.
# What You'll Need:
→ Beef and Seasoning
01 -
3 lb boneless beef chuck, cut into 1-inch cubes
02 -
3 tbsp all-purpose flour
03 -
½ tsp salt, or to taste
04 -
½ tsp black pepper, or to taste
→ Vegetables and Aromatics
05 -
1 large onion, roughly chopped
06 -
2 stalks celery, cut into 1-inch pieces
07 -
2 large carrots, peeled and cut diagonally into 1-inch pieces
08 -
3 cloves garlic, minced
09 -
1 lb potatoes, peeled and cut into 1-inch cubes
→ Liquids and Seasonings
10 -
3 tbsp olive oil
11 -
3 tbsp tomato paste
12 -
1 tsp granulated sugar
13 -
4 cups low sodium beef broth
14 -
1 tbsp Worcestershire sauce
15 -
2 cups dry red wine (e.g., Merlot or Cabernet Sauvignon)
16 -
2 bay leaves
17 -
3 sprigs fresh thyme
18 -
¼ cup fresh parsley, chopped (for garnish)
# Steps to Follow:
01 -
Pat beef cubes dry with paper towels. Toss evenly with flour, salt, and pepper.
02 -
Heat olive oil in a large Dutch oven over medium heat. Brown beef cubes on all sides in batches as needed. Remove and set aside.
03 -
Add more olive oil if necessary. Sauté onion, celery, and carrots for about 5 minutes until onions soften and turn translucent.
04 -
Stir in garlic, tomato paste, and sugar. Cook for an additional 30 seconds until fragrant and tomato paste darkens.
05 -
Pour in beef broth, Worcestershire sauce, and red wine. Stir to combine. Return beef to the pot along with bay leaves and thyme. Bring to a boil, then reduce heat to low and simmer covered for 90 minutes until beef is fork-tender.
06 -
Stir in potatoes, cover, and simmer for an additional 20 minutes or until potatoes are fork-tender.
07 -
Remove bay leaves and thyme sprigs. Garnish with chopped parsley. Serve warm.
# Additional Tips:
01 -
Red wine enriches the stew’s flavor; substitute with extra beef broth if preferred.
02 -
Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
03 -
Allow stew to cool to room temperature before refrigeration; do not leave out longer than 2 hours to avoid bacterial growth.