Go Back

Classic Beef Stew Recipe

This is the stew that will remind you of Sunday dinners at grandma's house! Rich, tender chunks of beef swimming in a savory gravy with perfectly cooked vegetables—it's comfort in a bowl. And here's the best part: those flavors meld together overnight, making tomorrow's leftovers even more incredible than today's dinner.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds beef chuck roast cut into 1-inch cubes
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 4 cups beef broth
  • 1 cup red wine or additional beef broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 4 large carrots peeled and cut into 1-inch pieces
  • 1 pound Yukon Gold potatoes cut into 1-inch cubes
  • 2 celery stalks chopped
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Pat the beef cubes dry with paper towels, then season generously with salt and pepper. Toss with flour until evenly coated.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides (about 8 minutes total). Don't overcrowd the pot! Transfer browned beef to a plate and set aside.
  3. Reduce heat to medium and add the onion to the pot. Cook for 5 minutes until softened, then add garlic and cook for 1 minute more.
  4. Stir in the tomato paste and cook for 2 minutes. Pour in the wine and scrape up all those delicious browned bits from the bottom of the pot.
  5. Return the beef to the pot along with beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes.
  6. Add the carrots, potatoes, and celery. Continue simmering covered for another 45-60 minutes until the beef is fork-tender and vegetables are cooked through.
  7. Remove bay leaves and taste for seasoning. Adjust salt and pepper as needed. Garnish with fresh parsley and serve with crusty bread. Store leftovers in the fridge for up to 4 days—trust me, you'll want those leftovers!