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Beef Stew Recipe

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★★★★★

4.3 from 29 reviews

This classic beef stew recipe combines tender chunks of chuck roast with hearty vegetables simmered in a rich, flavorful broth. Searing the beef enhances the depth of flavor, while slow cooking and oven braising transform the ingredients into a comforting, satisfying meal perfect for gatherings or cozy nights in.

Ingredients

Scale

Meat and Seasonings

  • 2 pounds chuck roast or beef stewing meat, trimmed and cut into 2–3 inch cubes
  • 1/4 cup all-purpose flour (or gluten-free flour)
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper

Cooking Fats and Liquids

  • 4 tablespoons vegetable oil
  • 1 cup red wine
  • 2 tablespoons unsalted butter
  • 4 cups low-sodium beef broth (plus more if needed)

Vegetables and Flavorings

  • 1 medium onion, peeled and finely diced
  • 1 medium onion, cut into quarters
  • 5 cloves garlic, minced
  • 4 cloves garlic, whole
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 3 bay leaves
  • 1 bunch fresh thyme
  • 4 medium carrots, peeled and cut into 1/4-inch rounds
  • 1 cup celery, diced
  • 1 pound mini red potatoes, peeled and cut in halves
  • 8 ounces baby Bella mushrooms, cleaned, stem removed, and caps halved
  • Fresh parsley, for garnish

Instructions

  1. Coat the beef: Add beef chunks to a large bowl and sprinkle with flour, salt, and black pepper. Toss well to ensure all pieces are evenly coated with the seasoning mixture.
  2. Sear the beef: Heat a heavy-duty, oven-safe large pot or Dutch oven over medium-high heat. Add 2 tablespoons vegetable oil. Once hot, add beef pieces in batches without overcrowding. Brown each batch for about 5 minutes, turning to sear on all sides for a deep crust. Remove browned beef and place on a plate; cover with foil to keep warm. Repeat with remaining beef, adding the remaining 2 tablespoons oil as needed.
  3. Deglaze the pot: Lower heat to medium and pour in red wine. Use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot. This step adds rich flavor to the stew base.
  4. Sauté aromatics: Add 2 tablespoons butter to the pot and melt. Stir in diced onion and minced garlic, cooking for about 1 minute until fragrant but not browned.
  5. Add flavor boosters and liquids: Stir in Worcestershire sauce and tomato paste until combined. Pour in 4 cups beef broth and stir to integrate all ingredients smoothly.
  6. Add beef and seasonings: Return the browned beef chunks to the pot. Add quartered onion, whole garlic cloves, bay leaves, and fresh thyme bunch, distributing evenly.
  7. Simmer on stovetop: Cover the pot and cook over low heat, occasionally skimming the broth to remove impurities. Continue until the beef is tender, approximately 1.5 hours.
  8. Preheat oven: Set the oven temperature to 300°F (150°C) in preparation for slow oven cooking of vegetables.
  9. Add vegetables: Remove thyme and bay leaves from the stew. Stir in carrots, celery, mushrooms, and potatoes. Cover and transfer the pot to the preheated oven, cooking for about 1 hour, or until vegetables are tender. Add more broth or water as necessary if the stew becomes too dry.
  10. Final seasoning and thickening: Remove the stew from the oven. Taste and adjust salt and pepper as desired. If a thicker stew is preferred, prepare a slurry of cornstarch and water, stir it into the stew, and bring to a boil for 2 minutes to thicken.
  11. Serve: Ladle the beef stew into bowls and garnish generously with freshly chopped parsley. Serve warm for a comforting meal.

Notes

  • Using a heavy-duty Dutch oven is recommended for even heat distribution during searing and slow cooking.
  • Do not overcrowd the pot when searing beef to ensure proper browning.
  • If you prefer a gluten-free stew, substitute all-purpose flour with gluten-free flour.
  • For thicker stew, the cornstarch slurry method on step 10 is effective and easy.
  • Leftovers taste great and can be refrigerated for up to 3 days or frozen for longer storage.
  • Adjust the amount of beef broth depending on desired stew thickness and consistency during cooking.
  • Be sure to remove bay leaves and thyme stems before serving as they are not edible.

Keywords: Beef stew, classic beef stew, comfort food, slow cooked beef, Dutch oven stew, hearty beef recipe, winter stew

Find it online: https://epicrecipebox.com/beef-stew-recipe/