This classic Beef Stew features tender chunks of slow-cooked beef, carrots, celery, potatoes, and a rich savory gravy. It’s hearty, comforting, and perfect for chilly nights, family dinners, or meal prep.
1.2 kg (2.4 lb) chuck beef, cut into 1.5-inch cubes
1 tsp salt
1 tsp black pepper
3 tbsp olive oil, divided
1 large onion, sliced
4 garlic cloves, minced
3 carrots, cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
1/3 cup all-purpose flour
3 cups low-sodium beef broth
2 cups dry red wine
2 tsp Worcestershire sauce
2 tbsp tomato paste
2 bay leaves
4 sprigs fresh thyme
400 g (14 oz) baby potatoes, halved
Additional salt and pepper to taste
Fresh thyme or parsley for garnish
1. Season beef with salt and pepper.
2. Heat 1 1/2 tablespoons olive oil in a large Dutch oven or heavy pot over high heat.
3. Brown one-third of the beef for about 4 minutes until deeply golden. Remove and repeat with remaining beef.
4. Reduce heat to medium-high and add remaining oil if needed.
5. Add onion and garlic and cook for 2 minutes until softened.
6. Add carrots and celery and cook for 1 minute.
7. Sprinkle flour evenly over the vegetables and stir well.
8. Pour in beef broth, red wine, Worcestershire sauce, and tomato paste. Stir until smooth.
9. Return browned beef and juices to the pot.
10. Add potatoes, thyme, and bay leaves.
11. Bring to a gentle simmer.
12. Cover and cook on low heat for 1 hour and 45 minutes.
13. Remove the lid and simmer for another 30 minutes until the sauce thickens slightly and the beef becomes very tender.
14. Taste and adjust seasoning with additional salt and pepper.
15. Garnish with fresh thyme or parsley and serve hot.
Chuck roast is the best cut for Beef Stew because it becomes tender during slow cooking.
For an alcohol-free version, replace the wine with additional beef broth and 2 teaspoons brown sugar.
This stew tastes even better the next day as the flavors continue to develop.
Store leftovers in the refrigerator for up to 4 days.
Freeze in airtight containers for up to 3 months.
Serve with mashed potatoes, crusty bread, rice, or polenta.