Classic Beef Stew (Printer-Friendly)
Tender beef chunks braised with vegetables, red wine, and herbs for a rich, comforting meal.
# List of Ingredients:
→ Meat
01 -
3 pounds boneless beef chuck, cut into 1-inch pieces
→ Dry Ingredients
02 -
3 tablespoons all-purpose flour
03 -
½ teaspoon salt, or to taste
04 -
½ teaspoon ground black pepper, or to taste
05 -
1 teaspoon granulated sugar
→ Vegetables and Aromatics
06 -
1 large onion, roughly chopped
07 -
2 stalks celery, cut into 1-inch pieces
08 -
2 large carrots, peeled and sliced diagonally into 1-inch pieces
09 -
3 cloves garlic, minced
10 -
1 pound potatoes, peeled and cut into 1-inch cubes
11 -
¼ cup fresh parsley, chopped (for garnish)
→ Liquids and Sauces
12 -
3 tablespoons olive oil
13 -
4 cups low sodium beef broth
14 -
1 tablespoon Worcestershire sauce
15 -
2 cups red wine (such as Merlot or Cabernet Sauvignon)
→ Herbs
16 -
2 bay leaves
17 -
3 sprigs fresh thyme
# Preparation Steps:
01 -
Pat beef cubes dry using paper towels, then evenly toss with flour, salt, and black pepper.
02 -
Heat olive oil in a large Dutch oven over medium heat. Brown beef on all sides in batches if needed. Transfer browned beef to a plate.
03 -
Add additional olive oil to the pot if necessary. Sauté onion, celery, and carrots until onion is translucent, about 5 minutes. Stir in garlic, tomato paste, and sugar; cook for 30 seconds until fragrant and tomato paste darkens.
04 -
Pour in beef broth, Worcestershire sauce, and red wine, stirring to combine. Return beef to the pot along with bay leaves and thyme. Bring to a boil, then reduce to a simmer and cover. Cook for 1 hour and 30 minutes until beef is fork tender.
05 -
Stir in the potatoes, cover, and continue cooking for 20 minutes or until potatoes are tender.
06 -
Remove bay leaves and thyme sprigs. Garnish with chopped fresh parsley and serve warm.
# Additional Suggestions:
01 -
For a wine-free variation, substitute red wine with additional beef broth to maintain rich flavor.
02 -
Store leftovers in airtight containers refrigerated for 3 to 4 days; allow stew to reach room temperature before storing but do not leave out longer than 2 hours.
03 -
This dish freezes well for up to 3 months in airtight containers or resealable freezer bags.