Classic Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 lbs beef chuck, cut into 1½-inch cubes
- 3 tbsp all-purpose flour
- 3 tbsp olive oil (divided)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, or use more broth)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 4 large carrots, peeled & sliced
- 3 medium potatoes, peeled & diced
- 2 celery stalks, sliced
- 1 cup peas (frozen, added at the end)
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare beef: Season beef cubes with salt and pepper, then toss in flour until lightly coated.
- Brown beef: Heat 2 tbsp oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.
- Sauté aromatics: Add remaining oil to the pot. Cook onion and garlic until softened and fragrant.
- Deglaze & simmer: Stir in tomato paste, Worcestershire, and wine (if using), scraping up browned bits. Add beef broth, thyme, and bay leaves. Return beef to the pot.
- Add vegetables: Stir in carrots, potatoes, and celery. Bring to a boil, then reduce heat, cover, and simmer for 1½ to 2 hours, stirring occasionally, until beef is fork-tender and broth thickens.
- Finish: Stir in peas during the last 5 minutes of cooking. Remove bay leaves.
- Serve: Ladle into bowls, garnish with fresh parsley, and serve warm with crusty bread.
Notes
- For extra flavor, marinate beef chunks in red wine overnight.
- Add mushrooms or parsnips for variation.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Tastes even better the next day!
Find it online: https://yumfamilyrecipes.com/classic-beef-stew-recipe/
