Beef Stew

Name: Beef Stew
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 2½ pounds boneless beef chuck; 2 teaspoon salt; 1 teaspoon ground black pepper; 2 tablespoons olive oil; 2 medium yellow onions; 6 cloves garlic; 3 tablespoons balsamic vinegar; 2 tablespoons tomato paste; ¼ cup all-purpose flour; 4 cups beef broth; 2 cups dry red wine; 1 pound yukon potatoes; 4 large carrots; 1 bay leaf; 1 tablespoon fresh thyme leaves; chopped fresh flat-leaf parsley

User Reviews

5.0

132 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings
6 servings
Calories
589 kcal
Course
Main Course, Soup
Cuisine
French, American

Beef Stew

Adam Gates

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Hearty and comforting Beef Stew made with beef chuck and Yukon gold potatoes has a velvety broth that will warm you on any chilly day.

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Ingredients

Servings

2½ pounds boneless beef chuck cut into 1-inch pieces (1.13g)
2 teaspoon salt divided
1 teaspoon ground black pepper
2 tablespoons olive oil divided
2 medium yellow onions chopped
6 cloves garlic minced
3 tablespoons balsamic vinegar
2 tablespoons tomato paste
¼ cup all-purpose flour (30g)
4 cups beef broth (1L)
2 cups dry red wine (480ml)
1 pound yukon potatoes peeled and cubed (450g)
4 large carrots sliced into 1/2-inch rounds (340g)
1 bay leaf
1 tablespoon fresh thyme leaves
chopped fresh flat-leaf parsley for garnish

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Instructions

Season the beef with 1 teaspoon of salt and the pepper.
In a large Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Add half of the beef to the pot and cook, stirring occasionally, until browned all over, about 5 minutes. Remove with a slotted spoon and place in a bowl. Repeat with the remaining beef. Set aside.
Add the remaining 1 tablespoon of oil to the pot. Add the onion, garlic, and vinegar. Cook for 5 minutes, scraping the brown bits from the bottom of the pot as you stir. Add the tomato paste and cook for 1 minute, stirring constantly.
Return the beef and any juices to the pot. Stir in the flour and cook for 1 minute, stirring constantly. Add the broth, wine, potatoes, carrots, bay leaf, and thyme. Bring to a boil.
Cover pot and reduce heat to medium-low. Simmer until beef is tender, about 1 hour. Serve sprinkled with parsley, if desired.

Notes

Cube your own meat. Precut stew meat is often cut into a variety of sizes and is typically a lower-quality cut of meat sold at a higher price per pound. For the most tender beef, look for a boneless chuck roast with marbling and cube the meat into 1-inch pieces.
Don’t skip browning the beef. Browning the beef takes just a few minutes and adds great flavor. Brown the meat in a few batches so that the cubes have plenty of space in the cast iron to be flipped over to add color on multiple sides.
Wine-free variation. If you don’t have wine on hand or prefer a wine-free option, you can replace the wine with an equal amount of beef broth or stock.
Deglaze the pan. If you have quite a lot of fond (or brown bits) built up on the bottom of your pot, pour a few tablespoons of the wine in before adding the beef to release the. Use a spoon to scrape all the little browned bits on the bottom of the pan as you stir. Doing so will add valuable flavor to the dish and deglazing the pan will prevent the bits from burning later.
Add the flour when you return the beef to the pot. The all-purpose flour is an important thickening agent and will thicken the stew over time, so be sure to add it when you return the beef to the Dutch oven. It is added at this point and cooked for 1 minute before adding the remaining ingredients to remove the raw flour flavor. If it were added in later, the stew would have a starchy aftertaste.
Optional: cornstarch slurry thickening method. To thicken your stew more or without using flour, mix 1 tablespoon each of cornstarch and water in a small bowl to make a slurry. Add the slurry to the stew once the meat is tender. Simmer until thickened and translucent. This is a great method to utilize if you prefer a thicker stew, or if you want to make it gluten-free and skip the flour.
Make ahead. This classic beef stew recipe only gets better with time and is ideal for meal prepping to have a savory and filling lunch to pack all week long, or when you need to make a meal ahead for guests or busy weeknights. The flavors are enhanced, and the meat will continue to tenderize as it sits.

Nutrition Information

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Calories 589kcal (29%) Carbohydrates 31g (10%) Protein 42g (84%) Fat 27g (42%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 15g Trans Fat 1g Cholesterol 130mg (43%) Sodium 1607mg (67%) Potassium 1332mg (38%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 8186IU (164%) Vitamin C 24mg (27%) Calcium 92mg (9%) Iron 6mg (33%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 589 kcal

% Daily Value*

Calories	589kcal	29%
Carbohydrates	31g	10%
Protein	42g	84%
Fat	27g	42%
Saturated Fat	10g	50%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	15g	75%
Trans Fat	1g	50%
Cholesterol	130mg	43%
Sodium	1607mg	67%
Potassium	1332mg	28%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	8186IU	164%
Vitamin C	24mg	27%
Calcium	92mg	9%
Iron	6mg	33%