Perfect Beef Stew
Warm, hearty, and irresistibly flavorful, this Perfect Beef Stew is the ultimate comfort food for chilly days. Tender chunks of seared beef chuck roast, a medley of vibrant vegetables, and a deeply rich broth infused with red wine, tomato paste, and aromatic herbs like thyme and bay leaves come together in a slow-simmered masterpiece. This one-pot wonder is easy to prepare, with just 20 minutes of prep time before it slowly cooks to perfection on the stovetop. Savor every bite of fork-tender beef and melt-in-your-mouth vegetables, ideal for serving alongside crusty bread or creamy mashed potatoes. Whether you're hosting a cozy family dinner or meal-prepping for the week, this classic beef stew is guaranteed to impress.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 3 medium carrots
- 2 celery stalks
- 4 medium potatoes
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon thyme
- 2 tablespoons parsley
Instructions
Cut the beef chuck roast into 1.5-inch cubes, trimming away excess fat. Season the beef with 1 teaspoon of salt and 1 teaspoon of black pepper.
Place the flour into a shallow dish and dredge the beef cubes, shaking off any excess flour.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. In batches, sear the beef until browned on all sides, about 4-5 minutes per batch. Remove and set aside.
Chop the onion into small dice and mince the garlic cloves. Add the remaining 1 tablespoon of olive oil to the pot and sauté the onion until translucent, about 5 minutes. Add the garlic and cook for an additional minute, stirring frequently.
Peel and cut the carrots into 1-inch chunks, slice the celery, and peel and cube the potatoes. Set these aside.
Stir in the tomato paste to the onion mixture and cook for 1-2 minutes to enhance its flavor. Deglaze the pot with the red wine, scraping up the browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
Return the seared beef to the pot and add the beef broth, bay leaves, and thyme. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
After 1 hour, add the carrots, celery, and potatoes to the pot. Stir to combine and ensure the vegetables are submerged in the liquid. Cover and continue to simmer for another hour, or until the beef is fork-tender and the vegetables are fully cooked.
Remove the bay leaves before serving. Taste the stew and adjust seasoning, adding the remaining teaspoon of salt if needed.
Garnish with chopped parsley and serve warm with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
4305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.9 g | 293% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 9161 mg | 398% | |
| Total Carbohydrate | 315.4 g | 115% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 32.5 g | ||
| Protein | 213.5 g | 427% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 521 mg | 40% | |
| Iron | 45.2 mg | 251% | |
| Potassium | 9200 mg | 196% | |
*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.
