Classic Beef Stew
Traditional dish · American
A hearty and comforting classic beef stew, slow-cooked to tender perfection with root vegetables and a rich, savory broth.
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Ingredients
- Beef chuck roast, cut into 1.5-inch cubes3 lbs
- All-purpose flour1/4 cup
- Vegetable oil2 tbsp
- Yellow onions, chopped2 large
- Garlic, minced4 cloves
- Beef broth4 cups
- Red wine (optional)1 cup
- Tomato paste2 tbsp
- Worcestershire sauce2 tbsp
- Bay leaves2
- Thyme, fresh sprigs4
- Carrots, peeled and cut into 1-inch pieces1 lb
- Celery stalks, cut into 1-inch pieces1 lb
- Potatoes, peeled and cut into 1.5-inch cubes2 lbs
- Saltto taste
- Black pepperto taste
- Fresh parsley, chopped (for garnish)2 tbsp
Steps
- 1
Pat beef dry and season with salt and pepper. Toss with flour until evenly coated.
- 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown beef in batches, about 2-3 minutes per side. Remove beef and set aside.
- 3
Add onions to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
- 4
Pour in red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
- 5
Return beef to the pot. Add beef broth, tomato paste, Worcestershire sauce, bay leaves, and thyme. Bring to a simmer.
- 6
Cover the pot, reduce heat to low, and simmer for 1.5 hours, or until beef is tender.
- 7
Add carrots, celery, and potatoes to the pot. Stir to combine. Cover and continue to simmer for another 45-60 minutes, or until vegetables are tender.
- 8
Remove bay leaves and thyme sprigs. Season with additional salt and pepper to taste. Garnish with fresh parsley before serving.
