Classic Stewed Beef
Hearty, comforting, and irresistibly flavorful, this Classic Stewed Beef recipe is the perfect centerpiece for cozy family dinners or special occasions. Featuring tender beef chuck roast slow-simmered to perfection in a rich blend of red wine, beef broth, and aromatic herbs, this stew boasts layers of earthiness and depth that will warm you from the inside out. Fresh root vegetables like carrots, celery, and potatoes complement the beef, while garlic, tomato paste, and thyme elevate the dish with bold, savory notes. Prepared in a single pot for easy cleanup, this timeless dish is a celebration of rich, home-cooked flavor. Perfectly paired with crusty bread, it's a satisfying meal you’ll make again and again. Keywords: stewed beef recipe, classic beef stew, hearty dinner, slow-cooked beef, one-pot recipe.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 medium celery stalks
- 3 garlic cloves
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef broth
- 2 bay leaves
- 1 teaspoon thyme
- 2 tablespoons parsley
- 2 large potatoes
Instructions
Cut the beef chuck roast into 1.5-inch cubes and season with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring each side is browned well. Remove beef from the pot and set aside.
Peel and chop the yellow onion. Cut the carrots and celery stalks into 1-inch pieces. Mince the garlic cloves.
In the same pot, add the onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
Add the minced garlic and tomato paste to the pot. Stir and cook for another 1-2 minutes until fragrant.
Pour the red wine into the pot to deglaze, scraping the bottom to release any browned bits. Allow it to simmer for 2-3 minutes.
Return the browned beef to the pot. Add beef broth, bay leaves, and thyme. Stir to combine.
Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 2 hours or until the beef is tender.
Peel and cut the potatoes into 1-inch chunks. Add them to the pot in the last 45 minutes of cooking.
Taste and adjust seasoning with salt and black pepper if necessary.
Before serving, remove the bay leaves and sprinkle chopped parsley over the stew.
Serve hot with crusty bread for a hearty meal.
Nutrition Facts
Calories |
3539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.0 g | 273% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7066 mg | 307% | |
| Total Carbohydrate | 181.4 g | 66% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 29.9 g | ||
| Protein | 193.3 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 7872 mg | 167% | |
*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.
