This hearty beef stew is the ultimate comfort food - tender chunks of beef, perfectly cooked vegetables, and a rich savory broth that warms you from the inside out. Slow-cooked to perfection, this one-pot wonder is perfect for cold winter days and family gatherings. The long cooking time allows all the flavors to meld together beautifully.
Ingredients
2 lbs beef chuck roast, cut into 1.5-inch cubes
3 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional, or use more broth)
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried thyme
4 medium potatoes, peeled and cut into chunks
4 large carrots, peeled and cut into chunks
2 celery stalks, chopped
1 cup frozen peas (optional)
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Pat the beef cubes dry with paper towels. Season generously with salt and pepper, then toss with flour until evenly coated.
Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches (don't overcrowd), about 3-4 minutes per side. Remove browned beef and set aside.
In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add garlic and cook for another minute until fragrant.
Stir in tomato paste and cook for 1 minute. If using wine, pour it in now and scrape up any browned bits from the bottom of the pot.
Return the beef to the pot. Add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
Add the potatoes, carrots, and celery to the pot. Stir well, cover, and continue simmering for another 45-60 minutes until the beef is fork-tender and vegetables are cooked through.
If using frozen peas, add them in the last 5 minutes of cooking.
Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed.
Serve hot in bowls, garnished with fresh parsley. Perfect with crusty bread!
💡 Nic's Tips & Notes
Best Cut of Beef: Chuck roast is ideal because it becomes incredibly tender when slow-cooked. Avoid lean cuts as they'll be tough.
Brown the Beef: Don't skip browning! It creates a deep, rich flavor foundation for the entire stew.
Low and Slow: Keep the heat low once simmering. Gentle cooking makes the beef melt-in-your-mouth tender.
Make Ahead: Stew tastes even better the next day! Make it ahead and reheat gently.
Slow Cooker Option: After browning beef and sautéing onions, transfer everything to a slow cooker. Cook on low for 7-8 hours.
Thicker Stew: If you want a thicker stew, mix 2 tablespoons cornstarch with water and stir in during the last 10 minutes.
Storage: Keeps in the fridge for 4-5 days or freeze for up to 3 months.