Classic Homemade Beef Stew
A comforting and rich beef stew filled with tender chunks of meat, vegetables, and deep flavors, perfect for cozy evenings.
Ingredients
Main Ingredients
- 2 pounds chuck roast, cut into 1 1/2-inch cubes Well-marbled for flavor; you can use stew beef for convenience.
- 3 tablespoons vegetable oil For a deep sear; substitute olive oil if you prefer.
- 1 large onion, diced Caramelizes and sweetens the base.
- 3 cloves garlic, minced Fresh garlic for depth.
- 3 tablespoons tomato paste Adds umami and color; canned tomatoes can be used for a looser broth.
- 4 cups beef stock Homemade or low-sodium store-bought works well.
- 1 cup dry red wine (optional) Adds complexity; use extra stock if skipping.
- 3 large carrots, cut on the bias Sweet and hearty.
- 2 medium potatoes, cut into chunks Yukon Gold for creaminess, or swap for sweet potato for seasonal twist.
- 2 stalks celery, sliced Classic mirepoix note.
- 1 teaspoon dried thyme Or use fresh thyme sprigs added at the end.
- salt and black pepper to taste
- 2 tablespoons flour or cornstarch slurry To thicken slightly if desired.
- 1 tablespoon fresh parsley, chopped for garnish Brightens the stew.
Instructions
Preparation
- Pat the beef dry and season generously with salt and pepper.
- Heat 2 tablespoons of oil in a heavy-bottomed pot over medium-high heat.
- Brown the beef in batches until a deep crust forms.
- Remove the beef and lower the heat.
- Add the remaining tablespoon of oil and sauté the onion and celery until translucent, about 5–7 minutes.
- Add the garlic and cook one minute more until fragrant.
- Stir in the tomato paste and cook for 2 minutes to remove raw acidity.
- Sprinkle flour over the aromatics and stir to combine.
Cooking
- Deglaze the pot with the red wine, scraping browned bits from the bottom.
- Allow the wine to reduce slightly, then return the beef to the pot.
- Pour in the beef stock until the meat is just covered.
- Add bay leaves and thyme.
- Bring to a gentle simmer, cover partially, and reduce heat to low.
- Let simmer for 1 1/2 to 2 hours, or until the beef is fork-tender.
- Add the carrots and potatoes in the final 30–40 minutes so they become tender but not mushy.
- Taste and adjust seasoning.
- If you prefer a thicker sauce, whisk a cornstarch slurry and stir in, cooking another 2–3 minutes.
- Remove bay leaves and finish with fresh parsley.
Notes
Cool to room temperature, then refrigerate in an airtight container for up to 4 days. Stew often tastes even better the next day as flavors meld. To freeze, portion into freezer-safe containers for up to 3 months.