Description
A rich and hearty Classic Beef Stew made with tender chuck roast, vegetables, and a savory broth. This comforting one-pot meal is perfect for chilly nights, meal prep, or family dinner. A must-try for beef stew lovers looking for an easy homemade recipe.
Ingredients
900g beef chuck roast, cut into cubes
1 large yellow onion, diced
3 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
500g baby potatoes, halved
2 tablespoons tomato paste
4 cups beef broth
2 bay leaves
2 teaspoons fresh thyme leaves (or 1 tsp dried)
1.5 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
1/4 cup all-purpose flour
1/2 cup red wine (optional)
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Toss beef chunks with flour, salt, and pepper until well-coated.
3. Sear the beef in batches until browned on all sides. Set aside.
4. In the same pot, sauté onions, carrots, and celery until softened, about 5-7 minutes.
5. Stir in garlic and tomato paste. Cook for 1-2 minutes until fragrant.
6. Deglaze the pot with red wine, scraping up any browned bits.
7. Return beef to the pot. Add beef broth, bay leaves, and thyme.
8. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours.
9. Add baby potatoes and simmer uncovered for another 30-40 minutes until potatoes and beef are fork-tender.
10. Discard bay leaves and thyme stems. Taste and adjust seasoning if needed.
11. Serve hot with bread or over mashed potatoes.
Notes
This stew tastes even better the next day after the flavors meld.
For a thicker broth, mash a few potatoes into the stew before serving.
Don’t skip searing the beef—it’s essential for flavor.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg