Beef Stew
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
2 hrs 25 mins
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Total Time
2 hrs 40 mins
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Servings
6
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Calories
452 kcal
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Course
Main Course
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Cuisine
American
Beef Stew
Description
This beef stew recipe starts by coating beef chuck cubes in flour and searing them in olive oil in batches to develop a browned crust. Onions and celery are sautéed in the same pot until soft, then garlic and tomato paste are added and cooked briefly to deepen flavors. Red wine, beef broth, and Worcestershire sauce are poured in to deglaze the pot, scraping up brown bits to incorporate into the broth.
Beef is returned to the pot with Italian seasoning and bay leaves, and the stew is gently simmered. Potatoes and carrots are added mid-simmering to cook through until tender. Frozen peas can be stirred in near the end for color and sweetness. The resulting stew is rich, with savory beef flavor complemented by vegetables and herbs.
It can be made on the stovetop or finished in the oven at moderate temperature. Leftovers may be skimmed of excess fat before reheating. Careful selection of well-marbled beef chuck improves tenderness and flavor. Tomato paste quantity may be reduced if using concentrated tubes.
Ingredients
- 2 pounds beef chuck see note, cubed, or beef stewing meat
- flour for dredging
- 2 tablespoons olive oil divided, + more as needed
- 1 medium onion chopped
- 3 ticks celery chopped
- 6 cloves garlic minced
- 1 (6 ounce) can tomato paste see note
- 1 cup red wine dry
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon Italian seasoning
- 3 bay leaf
- 1 pound potato peeled & diced, Yukon gold variety
- 4 medium carrot peeled & sliced fairly thick
- 1 cup peas optional, frozen
- salt to taste
- black pepper to taste
Instructions
- Prep ingredients. I recommend peeling and cutting the potatoes and carrots just prior to step 8.
- Coat the beef cubes in flour, and shake off any excess.
- Add 1 tablespoon of the oil to a pot/Dutch oven over medium-high heat. Once the oil is hot, sear the beef in two batches until nicely browned (if you crowd the pot it won't brown). Don't move the meat around the pan... turn it with tongs after it's had a few minutes to sear. Add the remaining oil to the pot for the second batch. Transfer the meat to a plate after each batch.
- If the pot seems quite dry, add another teaspoon or so of olive oil, then add in the onions and celery and sauté for 5 minutes.
- Stir in the garlic and tomato paste and cook, stirring often, for 1-2 minutes.
- Stir in the wine, broth, and Worcestershire sauce. Scrape up any brown bits from the bottom of the pot.
- Add the beef back to the pot (and any juices on the plate) as well as the Italian seasoning and bay leaves. Bring the stew to a gentle boil, then reduce the heat, cover the pot, and simmer for 1 hour. Important: I recommend stirring it occasionally during this time to ensure nothing is sticking to the bottom of the pot and that the temperature is still correct. On my gas stove I cook this stew alternating between medium-low and low (I adjust as needed so it's bubbling fairly gently vs. full-on boiling).
- Stir in the potatoes and carrots, cover the pot again, and continue simmering for another hour or until the potatoes, carrots, and meat are nice and tender. As per the previous step, give it a stir occasionally to ensure nothing is sticking/scorching, and adjust the stove's temperature as needed so it maintains a simmer.
- Take the bay leaves out of the stew and stir in the frozen peas. Let them warm through.
- Season with salt & pepper as needed and serve.
Notes
- Use marbled beef chuck cut into 1.5-inch cubes for tenderness and flavor.
- The stew can be simmered on the stove or finished in the oven at 325°F with similar timing.
- Skim excess fat from the stew surface before serving or when reheating leftovers.
- When using concentrated tomato paste tubes, reduce the amount by half.
- Additional recipe tips and photos are available in the related blog post.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 35g | 12% |
| Protein | 41g | 82% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 94mg | 31% |
| Sodium | 983mg | 41% |
| Potassium | 1517mg | 32% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 7510IU | 150% |
| Vitamin C | 36mg | 40% |
| Calcium | 100mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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