Introduction
On a cold, blustery day, there is nothing I crave more than a deep, rich bowl of beef stew. The smell of it simmering on the stove for hours is the definition of home. This recipe is my tried-and-true favorite, creating fork-tender beef and a savory, complex gravy that’s perfect for sopping up with crusty bread.
Why You’ll Love This Recipe
- Fork-Tender Beef: The “low and slow” cooking method makes the beef melt-in-your-mouth tender.
- Rich, Savory Gravy: The flavor is deep and complex, not watery.
- A Complete One-Pot Meal: Loaded with hearty vegetables and protein.
- Tastes Even Better the Next Day: The flavors continue to meld, making it perfect for leftovers.
- Incredibly Comforting: The ultimate cold-weather meal.
Ingredients
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 carrots, cut into 1-inch chunks
- 3 celery stalks, cut into 1-inch chunks
- 4 cloves garlic, minced
- 1 cup dry red wine (like Cabernet or Merlot) (optional, can use extra beef broth)
- 4 cups beef broth, low-sodium
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 1/2 lbs small potatoes (baby reds or Yukon Golds), quartered
- 1 cup frozen peas (optional)
- Fresh parsley, chopped, for garnish
Instructions
- In a large bowl, toss the beef cubes with the flour, salt, and pepper until evenly coated.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Working in two batches, sear the beef on all sides until deeply browned. Remove the seared beef to a plate and set aside. (Do not crowd the pan!)
- In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes, until softened.
- Add the minced garlic and cook for 1 minute more until fragrant.
- If using, pour in the red wine, scraping the bottom of the pot to release all the browned bits (this is “deglazing” and adds huge flavor). Let the wine reduce by half.
- Stir in the tomato paste.
- Return the seared beef (and any juices) to the pot. Add the beef broth, Worcestershire sauce, thyme, and bay leaves.
- Bring to a boil, then reduce the heat to low. Cover and simmer gently for 2 hours.
- Add the quartered potatoes to the pot. Cover and continue to simmer for another 45 minutes to 1 hour, or until the beef and potatoes are both fork-tender.
- Remove the bay leaves. Stir in the frozen peas (if using) and cook for 2 minutes.
- Garnish with fresh parsley and serve hot.
Tips
The most important step is searing the beef in batches. That deep, dark browning is what creates the rich flavor base for the entire stew. Don’t rush it!