Description
This hearty Beef Stew recipe features tender chuck roast, rustic vegetables, and a savory red wine broth. A classic comfort food perfect for cold nights, meal prep, or family dinners. Slow simmered and full of rich flavor, this stew is the ultimate cozy dinner.
Ingredients
900g beef chuck roast, cubed
1 large yellow onion, diced
3 garlic cloves, minced
3 carrots, peeled and sliced
2 celery stalks, chopped
3 russet potatoes, peeled and cubed
2 tablespoons tomato paste
4 cups beef broth
1 cup red wine
2 bay leaves
4 sprigs fresh thyme
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 ½ teaspoons salt
½ teaspoon black pepper
Instructions
1. Cut the beef into chunks, season with salt and pepper, and sear in olive oil until browned. Set aside.
2. In the same pot, sauté onion, carrots, and celery for 5 minutes until softened. Add garlic and tomato paste, and cook for 1 minute.
3. Deglaze the pot with red wine, scraping up browned bits. Add broth, bay leaves, thyme, and browned beef. Bring to a boil, then reduce to simmer.
4. Simmer for 1.5 hours. Then mix flour with water to create a slurry and stir it into the stew. Add cubed potatoes.
5. Continue simmering for another 45 minutes until beef is tender and potatoes are cooked through.
6. Remove bay leaves and thyme stems. Adjust seasoning as needed and serve hot.
Notes
Use a heavy pot like a Dutch oven for even cooking.
Let the stew rest for 15 minutes after cooking to develop flavor.
Great for freezing—flavors improve over time.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 430
- Sugar: 6g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg