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Beef Stew Recipe
5 from 27 votes

Beef Stew Recipe

Beef Stew Recipe uses cubed beef roast browned and slow-cooked with vegetables including onion, celery, potato, carrot, and peas in a mixture of red wine, chicken broth, tomato paste, and herbs like thyme and bay leaves. This method yields tender meat and a rich, flavorful broth suitable for an hearty meal.

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings: 8 servings (1 1/2 cups each)
Calories: 193 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 (3 pound) beef roast cut into 1½ -inch cubes (see note 1)
  • salt freshly ground
  • black pepper freshly ground
  • 3 tablespoons olive oil divided
  • 2 onion diced
  • 2 celery finely chopped, ribs
  • 2 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 cup red wine (see note 2)
  • 2 cups chicken broth or beef broth
  • 5 prigs thyme or 1 teaspoon dried (see note 3, fresh
  • 2 bay leaf
  • 1 1/2 pounds potato scrubbed and quartered (see note 4, new
  • 4 carrot peeled and sliced
  • 1 cup peas frozen

Instructions

    Cup of Yum
  1. Adjust an oven rack to the lower-middle position and preheat oven to 300 degrees. Pat beef pieces dry with paper towel and season with salt and pepper.
  2. Heat 1 tablespoon oil in a large stockpot or Dutch oven over medium-high heat until just smoking. Add half the meat in a single layer and cook, without moving, until browned on one side, about 5 minutes.
  3. Flip each piece of beef and continue cooking until browned on the other side. Transfer to a bowl. Heat another tablespoon of oil and repeat with remaining beef until browned. Transfer to bowl.
  4. Heat last tablespoon of oil until shimmering. Add onion and celery and cook until softened, about 5 minutes. Stir in garlic until fragrant, about 30 seconds.
  5. Stir in flour and cook until lightly browned, about 2 minutes. Add tomato paste, wine, and chicken broth, thyme, bay leaves, and browned beef, scraping up any browned bits on the bottom of the pan. Bring to a simmer. Cover, transfer to the oven, and cook for 1 hour.
  6. Remove pot from oven. Stir in potatoes and carrots. Return to a simmer, cover, and return to the oven for 1 hour longer, until beef is tender.
  7. Remove pot from oven. Remove bay leaves and any thyme stems. Stir in peas and cover for 5 minutes. Season to taste with salt and pepper.

Notes

  • Use chuck-eye roast well marbled with fat for tender beef stew meat.
  • Recommended red wines include Côtes du Rhône or Pinot Noir, or substitute additional chicken broth if preferred.
  • Fresh rosemary can be added alongside or instead of thyme for different herbal notes, but bay leaves remain essential.
  • New potatoes cook faster but use your favorite potato varieties such as russets or Yukon gold adjusting cooking time as needed.
  • The recipe yields about 12 cups, enough for eight hearty servings (1.5 cups each).
  • Store leftovers covered in the refrigerator for up to four days.

Nutrition Information

Serving 1.5 cups Calories 193kcal (10%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 1g (5%) Cholesterol 1mg (0%) Sodium 267mg (11%) Potassium 633mg (13%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 5339IU (107%) Vitamin C 34mg (38%) Calcium 43mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 servings (1 1/2 cups each)

Amount Per Serving

Calories 193

% Daily Value*

Serving 1.5 cups
Calories 193kcal 10%
Carbohydrates 27g 9%
Protein 4g 8%
Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 267mg 11%
Potassium 633mg 13%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 5339IU 107%
Vitamin C 34mg 38%
Calcium 43mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.