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A hearty bowl of beef stew with vegetables and rich brown gravy

Proven Way to Grow Beef Stew

This recipe provides a hearty and flavorful beef stew, perfect for a comforting meal. The rich broth and tender vegetables make it a satisfying dish for any occasion.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 cups carrots, peeled and sliced
  • 2 cups celery stalks, sliced
  • 3 cloves garlic, minced
Liquids & Seasoning
  • 4 cups beef broth
  • 1 cup red wine (optional), such as Cabernet Sauvignon or Merlot
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • salt to taste
  • black pepper to taste
Potatoes
  • 3 medium potatoes, peeled and cubed

Equipment

  • Dutch oven
  • cutting board
  • knife

Method
 

Preparation
  1. Pat the beef dry with paper towels, then toss it with flour, salt, and pepper until coated.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, then remove and set aside.
Cooking the Stew
  1. Add the chopped onion, carrots, and celery to the Dutch oven and cook until softened, about 5-7 minutes.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Return the beef to the pot, then pour in the beef broth and red wine (if using).
  4. Stir in the tomato paste, Worcestershire sauce, dried thyme, and bay leaves.
  5. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is tender.
  6. Add the cubed potatoes and continue to cook for 20-30 minutes, or until the potatoes are fork-tender.
Finishing Touches
  1. Remove the bay leaves from the stew and season with additional salt and pepper to taste.
  2. Serve hot, optionally garnished with fresh parsley or a dollop of sour cream.

Notes

For a richer flavor, sear the beef in batches to avoid overcrowding the pot, which can steam rather than brown the meat. Adjust the consistency of the stew by simmering longer for a thicker sauce, or adding more broth for a thinner one.