5 from 222 votes
Classic Beef Stew
Classic Beef Stew combines seared beef cubes with a rich broth made from red wine, beef stock, and tomato paste, slow-simmered with potatoes, carrots, celery, onion, garlic, and herbs. The meat develops a brown crust and the broth thickens with flour and the natural starches from the potatoes, resulting in a hearty, savory dish with tender meat and flavorful vegetables. This stew is traditionally cooked over low heat for an hour or more to meld flavors and achieve a comforting consistency.
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings:
6
servings
Calories:
398 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 pounds beef stew meat cut into 1-inch cubes
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons extra virgin olive oil
- 1 yellow onion cut into chunks, large
- 4 garlic minced, cloves
- 2 tablespoons red wine vinegar
- 1 tablespoon tomato paste
- 2 tablespoons arrowroot powder or cornstarch or other flour
- 1 cup red wine
- 4 cups beef broth low-sodium
- ½ teaspoon thyme dried
- 2 bay leaf
- 1 pound potato halved or quartered, baby, white
- 4 carrot peeled and sliced on a diagonal, medium
- 3 celery chopped, ribs
- fresh thyme optional, for garnish
Instructions
- Season the beef. Pat the beef dry with paper towels. Season with salt and pepper.
- Sear the beef. In a large stockpot or Dutch oven, heat the oil over medium-high heat. Working in batches, place the beef in the pot and sear on all sides until golden, 2 to 3 minutes per side, then remove to a plate.
- Saute the onion. Add the onion and garlic to the pot and pour in the vinegar (which will help to loosen browned bits from the bottom of the pot) and cook for 3 to 4 minutes, until the onion is softened. Add the tomato paste and cook for a minute more.
- Return the beef to the pot. Add the seared beef back to the pot and sprinkle the flour on top. Stir everything together, until the flour is fully dissolved.
- Add the liquids and aromatics. Add the wine, broth, thyme, and bay leaf. Use a large spoon or spatula to stir everything together. Bring the broth to a boil, then reduce the heat to low and simmer partially covered for 1 hour.
- Add the veggies. Add the potatoes, carrots, and celery. Cook for an additional 20 to 30 minutes, or until the vegetables are fork-tender.
- Serve. Remove the bay leaves, and if you'd like, garnish with fresh thyme before serving.
Cup of Yum
Notes
- Do not overcrowd the pan when searing beef to ensure a good golden crust for better flavor.
- If desiring a thicker stew, mix additional flour with a bit of broth before adding back to the pot.
- Red wine can be omitted and replaced with extra beef broth without major flavor loss.
- The stew tastes better the next day, making it excellent for meal prep and leftovers.
Nutrition Information
Calories
398kcal
(20%)
Carbohydrates
24g
(8%)
Protein
39g
(78%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Cholesterol
94mg
(31%)
Sodium
1032mg
(43%)
Potassium
1454mg
(31%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
6933IU
(139%)
Vitamin C
21mg
(23%)
Calcium
76mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 398
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 24g | 8% |
| Protein | 39g | 78% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 94mg | 31% |
| Sodium | 1032mg | 43% |
| Potassium | 1454mg | 31% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 6933IU | 139% |
| Vitamin C | 21mg | 23% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.