Description
This Traditional Beef Stew is everything comfort food should be—hearty, savory, and slow-simmered to perfection. With chunks of tender beef, rich broth, and a medley of vegetables, it’s a satisfying meal for chilly nights or relaxed weekends.
Ingredients
2 lbs chuck roast, cut into 1.5-inch cubes
2 tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced
3 tbsp tomato paste
1/4 cup all-purpose flour
4 cups beef broth
1 cup red wine (optional but recommended)
3 large carrots, sliced into thick rounds
3 celery stalks, chopped
4 medium Yukon gold potatoes, diced
2 tsp Worcestershire sauce
2 sprigs fresh thyme or 1 tsp dried thyme
1 bay leaf
Salt and pepper, to taste
Instructions
1. Pat beef cubes dry and season with salt and pepper. In a large Dutch oven, heat olive oil and sear beef in batches until browned. Set aside.
2. In the same pot, sauté diced onions until golden. Add garlic and tomato paste, cooking for 2 minutes.
3. Stir in flour to coat. Gradually whisk in broth and red wine, scraping browned bits.
4. Add beef back to pot along with carrots, celery, potatoes, Worcestershire sauce, thyme, and bay leaf. Simmer covered on low for 2 to 2.5 hours.
5. Remove bay leaf and thyme sprigs. Adjust salt and pepper before serving.
Notes
Browning the meat before simmering is key for depth of flavor.
Omit potatoes if freezing to avoid texture changes.
Add mushrooms or parsnips in the last 30 minutes for variety.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
Keywords: traditional beef stew, comfort food, beef dinner, winter recipes