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5.0 from 63 votes

Classic Beef Stew Recipe

This beef stew recipe is a classic dish of fork tender beef stewed with carrots and potatoes, so much like my mother used to make, pure comfort food.

Prep Time
15 mins
Cook Time
3 hrs 15 mins
Servings: 6
Calories: 632 kcal
Course: Main Course
Cuisine: French , American

Ingredients

  • 3 pound beef chuck cut into 1.5 inch chunks
  • ¼ cup flour
  • 1 tablespoon paprika
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper
  • 4 tablespoons olive oil divided
  • 1 large white onion chopped
  • 1 green bell pepper chopped (use jalapenos for a spicier version)
  • 1 stalk celery chopped
  • 5 garlic cloves chopped
  • 3 tablespoons tomato paste
  • 2 cups red wine I use Cabernet Sauvignon – use beef stock as an alternative
  • 2 cups beef stock
  • 1 tablespoon Worcestershire sauce 
  • 1 tablespoon Italian seasoning use your favorite blend of dried herbs
  • 2 bay leaves
  • 1 pound yellow potatoes cut into bite-sized pieces
  • 3 large carrots cut into bite-sized pieces

Instructions

    Cup of Yum
  1. Mix together the flour, paprika, salt and pepper in a large bowl. Dip the chunks of beef into the mixture to lightly coat each side.
  2. Heat 1 tablespoon of olive oil in a Dutch oven or large pot. Sear the beef in 3 separate batches to brown each side of the meat, about 5 minutes per batch. Transfer the browned beef to a plate. Add 1 tablespoon of olive oil to the pot before each batch.
  3. When all of the meat is seared and resting on the plate, add the last tablespoon of olive oil. Add the onion, peppers, and celery. Stir and cook for 5 minutes to soften.
  4. Add the garlic and tomato paste and cook 1 more minute, stirring.
  5. Add the red wine, beef stock, and Worcestershire sauce. Stir and scrape up any browned bits from the bottom of the pot.
  6. Add the meat and any accumulated juices to the pot, along with the Italian seasonings and bay leaves.
  7. Bring to a boil, then cover and simmer for 2 hours.
  8. Remove the lid and add the potatoes and carrots. Simmer, uncovered, for 1 more hour, or until the vegetables are cooked through and the meat is fork tender. You may need more time for the meat to soften up to your liking.
  9. Remove from heat. You can serve the beef stew immediately, but it is best to refrigerate the pot for 24 hours. The flavor gets even better the next day. Simply reheat and serve.

Nutrition Information

Calories 632kcal (32%) Carbohydrates 17g (6%) Protein 47g (94%) Fat 36g (55%) Saturated Fat 13g (65%) Polyunsaturated Fat 3g Monounsaturated Fat 20g Trans Fat 2g Cholesterol 156mg (52%) Sodium 862mg (36%) Potassium 1340mg (38%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 5947IU (119%) Vitamin C 22mg (24%) Calcium 100mg (10%) Iron 7mg (39%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 632

% Daily Value*

Calories 632kcal 32%
Carbohydrates 17g 6%
Protein 47g 94%
Fat 36g 55%
Saturated Fat 13g 65%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 20g 100%
Trans Fat 2g 100%
Cholesterol 156mg 52%
Sodium 862mg 36%
Potassium 1340mg 29%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 5947IU 119%
Vitamin C 22mg 24%
Calcium 100mg 10%
Iron 7mg 39%

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