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Beef Stew

Beef stew with deep mahogany broth and fall-apart beef chunks, simmered until tender and finished with potatoes, carrots, and peas. Classic American comfort stew with a red wine deglaze and a flour-seared crust for extra body.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck Cut into 1.5-inch cubes.
  • 1 lb Yukon gold potatoes Cubed.
  • 3 carrots Cut into thick rounds.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 cup frozen peas Added at end.
  • 3 cup beef broth
  • 1 cup red wine For deglazing.
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire
  • 0.25 cup all-purpose flour For seasoning and searing the beef.
  • 2 tbsp olive oil For searing and sautéing.
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Season and sear the beef
  1. Toss the beef chuck cubes with the all-purpose flour until evenly coated.
  2. Heat the olive oil in a Dutch oven over high heat and sear the floured beef in batches until deeply browned, about 3-4 minutes per side, then remove to a plate.
Build the stew base
  1. In the same Dutch oven, sauté the onion, carrots, and celery for 5 minutes.
  2. Add the garlic and tomato paste, then cook for 2 minutes.
  3. Pour in the red wine to deglaze, scraping up the browned bits from the bottom of the pot.
Simmer
  1. Add the beef broth, diced tomatoes, Worcestershire, dried thyme, bay leaves, and the browned beef to the Dutch oven.
  2. Bring to a boil, then reduce heat, cover, and simmer for 60-75 minutes, until the beef is very tender.
Finish and season
  1. Add the Yukon gold potatoes and cook for 20 more minutes, until tender.
  2. Stir in the frozen peas and cook for 3 minutes until heated through.
  3. Remove the bay leaves, then season with salt and pepper to taste.

Notes

Pro tip: brown the beef in batches to keep the sear deep and avoid steaming. Refrigerate leftovers in an airtight container up to 4 days; reheat gently until hot. Freezing is yes—freeze portions up to 3 months, then thaw in the fridge and reheat. For a lighter option, use reduced-sodium beef broth and cut the olive oil to 1 tbsp without changing the simmer times.