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Classic Beef Stew

A spoonful of rich beef stew, showcasing tender chunks of beef, carrots, and potatoes in a savory broth.
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A hearty and tender beef stew with vegetables in a rich broth, perfect for a comforting meal.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 1 cup dry red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1.5 lbs potatoes, peeled and cut into 1-inch chunks
  • 1 lb carrots, peeled and cut into 1-inch chunks
  • 1/2 cup all-purpose flour (for thickening, optional)
  • 1/4 cup cold water (for thickening, optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a Dutch oven or large pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove beef and set aside.
  3. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the tomato paste and cook for 1 minute.
  5. If using wine, pour it into the pot and scrape up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
  6. Return the beef to the pot. Add the beef broth, thyme, rosemary, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is tender.
  7. Add the potatoes and carrots to the pot. Cover and continue to cook for another 30-45 minutes, or until the vegetables are tender.
  8. Remove the bay leaf. Taste and adjust seasoning with salt and pepper.
  9. If you prefer a thicker stew, whisk together the flour and cold water in a small bowl to create a slurry. Stir the slurry into the simmering stew and cook for a few minutes until thickened.
  10. Serve hot.

Notes

  • For extra tender beef, you can sear the beef in batches to avoid overcrowding the pot.
  • If you don’t want to use wine, simply omit it and add an extra cup of beef broth.
  • To freeze, let the stew cool completely. Portion into airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Nutrition

Find it online: https://blissbatter.com/classic-beef-stew-recipe-dutch-oven/