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A close-up view of tender beef and vegetables in a rich, dark gravy, showcasing the texture of this homemade beef stew recipe.

Beef Stew Recipe for a Hearty, Comforting Meal

This classic Beef Stew Recipe creates a rich, savory meal with melt-in-your-mouth tender beef and hearty vegetables. It's the ultimate comfort food, perfect for a cozy family dinner and surprisingly easy to make in one pot.
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Prep Time 25 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 10 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2.5 lbs beef chuck roast cut into 1.5-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp salt more to taste
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 1 cup dry red wine such as Cabernet Sauvignon or Merlot
  • 4 cups beef broth low sodium
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 3 medium carrots peeled and sliced into 1-inch pieces
  • 2 stalks celery sliced into 1-inch pieces
  • 1.5 lbs Yukon Gold potatoes peeled and cut into 1.5-inch chunks
  • 1 cup frozen peas

Equipment

  • 1 Large Dutch oven or heavy-bottomed pot
  • 1 Cutting Board
  • 1 Chef's knife

Instructions
 

  1. Pat the beef cubes dry with paper towels. In a bowl, toss the beef with flour, salt, and pepper. Heat olive oil and butter in a large Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until a deep brown crust forms. Remove beef from the pot and set aside.
  2. Add the chopped onion and carrots to the pot. Cook for 5-7 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant. Stir in the tomato paste and cook for another minute.
  3. Pour in the red wine to deglaze, scraping any browned bits from the bottom of the pot. Bring to a simmer and reduce by half. Stir in the beef broth, Worcestershire sauce, thyme, and bay leaf. Return the seared beef to the pot.
  4. Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 1.5 hours, stirring occasionally.
  5. Add the potatoes and celery to the pot. Continue to simmer, covered, for another 45-60 minutes, until potatoes and beef are tender. Stir in the frozen peas and cook for 5 more minutes. Remove the bay leaf, taste and adjust seasoning before serving.

Notes

Don't rush browning the meat; the crust adds essential flavor.
For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 10 minutes of cooking.
The stew's flavor deepens and improves overnight, making it excellent for leftovers.
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