Beef Stew
User Reviews
4.7
Beef Stew
Description
This Beef Stew begins by coating beef chuck pieces with flour, salt, and pepper before browning them in olive oil, which builds flavor through caramelization. Onions, celery, carrots, and garlic are sautéed in the same pot, infusing the base with savory aromatics. Tomato paste and a touch of sugar deepen the sauce’s complexity. Adding beef broth, Worcestershire sauce, red wine, bay leaves, and fresh thyme creates a well-rounded cooking environment where the beef braises slowly until tender.
The addition of cubed potatoes towards the end of cooking softens them without overcooking. The resulting stew is thick, hearty, and rich with balanced layers from wine acidity, aromatic herbs, and the depth of simmered vegetables and meat juices.
This stew works well served alone or alongside crusty bread or a simple green salad. It makes an excellent make-ahead meal as the flavors improve with resting. Leftovers store well in the refrigerator or freezer for convenience.
If preferred, red wine can be replaced by extra beef broth, though it will reduce some richness. Store leftovers in airtight containers in the fridge for 3 to 4 days, and stew freezes well for up to 3 months. Let the stew cool to room temperature before refrigerating to maintain safety and flavor.
Ingredients
- 3 pounds beef chuck boneless, cut into 1-inch pieces
- 3 tablespoon all-purpose flour
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 3 tablespoon olive oil
- 1 large onion roughly chopped
- 2 talks celery cut into 1-inch pieces
- 2 large carrot peeled and cut into 1-inch pieces on the diagonal
- 3 cloves garlic minced
- 3 tablespoon tomato paste
- 1 teaspoon sugar
- 4 cups beef broth low sodium
- 1 tablespoon Worcestershire sauce
- 2 cups red wine such as Merlot or Cabernet Sauvignon
- 2 bay leaf
- 3 prigs thyme fresh
- 1 pound potato peeled and cut into 1-inch cubes
- ¼ cup parsley chopped, for garnish, fresh
Instructions
- Prep Beef: Pat dry the beef cubes with paper towels, then toss with flour, salt and pepper.
- Cook the Beef: Add the olive oil to a large Dutch oven or heavy bottomed pot and heat over medium heat. Add the prepared beef and brown on all sides, working in batches if necessary. Transfer the beef to a plate and set aside.
- Add Ingredients: To the same pot, add a bit more olive oil if needed, then add the onion, celery, carrots and stir. Cook for about 5 minutes or until the onion softens and becomes translucent. Add the garlic, tomato paste, sugar and stir. Cook for another 30 seconds until the garlic is aromatic and tomato paste has darkened.
- Braise: Pour in the beef broth, Worcestershire sauce, wine and stir. Add the beef back to the pot and the bay leaves and fresh thyme. Bring to a boil then reduce the heat to a simmer. Cook covered for 1 hour and 30 minutes, or until the beef is fork tender.
- Add Potatoes: Stir in the potatoes and cook covered for another 20 minutes or until the potatoes are fork tender.
- Finish and Serve: Remove the bay leaves and thyme sprigs. Garnish with parsley and serve.
Notes
- Substitute red wine with additional beef broth if desired; wine adds richer flavor.
- Store leftover stew in airtight containers refrigerated for up to 4 days.
- Stew freezes well for up to 3 months in sealed containers or freezer bags.
- Cool stew before refrigerating but do not leave out more than 2 hours for safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 658 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 658kcal | 33% |
| Carbohydrates | 27g | 9% |
| Protein | 49g | 98% |
| Fat | 33g | 51% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 156mg | 52% |
| Sodium | 800mg | 33% |
| Potassium | 1764mg | 38% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 4455IU | 89% |
| Vitamin C | 25mg | 28% |
| Calcium | 87mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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