Classic Beef Stew
Warm, hearty, and irresistibly flavorful, this Classic Beef Stew is the ultimate comfort food to savor on a chilly day. Featuring tender chunks of slow-simmered beef chuck, a medley of hearty vegetables like carrots, celery, and potatoes, and a deeply savory broth infused with tomato paste, red wine, and fresh herbs, this one-pot wonder is a true crowd-pleaser. Perfectly balanced with the sweetness of garden peas and finished with a sprinkle of fresh parsley, this stew boasts rich, slow-cooked flavors that develop over two hours of gentle simmering. Serve it hot with a side of crusty bread to soak up every drop of the velvety sauce. Whether it's a cozy family dinner or a satisfying meal prep option, this beef stew is a timeless recipe you'll return to again and again. Keywords: classic beef stew, hearty beef stew recipe, slow-simmered stew, comfort food, one-pot beef stew.
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Recipe Information
Ingredients
- 2 lbs Beef chuck, cut into 1-inch cubes
- 2 tsp Salt
- 1 tsp Black pepper
- 0.25 cup All-purpose flour
- 2 tbsp Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 4 medium Carrots, peeled and sliced into 1-inch pieces
- 3 stalks Celery, sliced into 1-inch pieces
- 4 medium Potatoes, peeled and cut into chunks
- 2 tbsp Tomato paste
- 1 cup Red wine
- 4 cups Beef broth
- 2 Bay leaves
- 3 Fresh thyme sprigs
- 1 cup Frozen peas
- 2 tbsp Chopped fresh parsley (for garnish)
Instructions
Season the beef cubes with 1 teaspoon of salt and 1 teaspoon of black pepper. Toss the beef with the flour until evenly coated.
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef cubes in batches (avoid overcrowding) and sear them on all sides until browned, about 5 minutes per batch. Remove the beef and set aside.
Reduce the heat to medium and add the onion to the pot. Sauté until softened, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant.
Stir in the carrots, celery, and potatoes, cooking for about 5 minutes to slightly soften the vegetables.
Add the tomato paste and stir to coat the vegetables. Cook for 2 minutes to caramelize the tomato paste.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2 minutes to reduce slightly.
Return the seared beef to the pot. Add the beef broth, bay leaves, and thyme sprigs. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally, until the beef is tender and the flavors are well combined.
Remove the bay leaves and thyme sprigs. Stir in the peas and let the stew simmer for an additional 5 minutes.
Taste and adjust the seasoning with more salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
3637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 9067 mg | 394% | |
| Total Carbohydrate | 195.1 g | 71% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 32.7 g | ||
| Protein | 203.6 g | 407% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 7440 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
