Hearty Homestyle Beef Stew: A Comforting Classic

Hearty Homestyle Beef Stew: A Comforting Classic

There's nothing quite like a warm bowl of beef stew to chase away the chill and bring everyone together. This recipe delivers tender chunks of beef and a medley of vegetables in a rich, savory gravy that’s incredibly satisfying. It's surprisingly simple to make, perfect for a cozy weekend meal or a comforting weeknight dinner.

Prep Time

25 minutes

Cook Time

2 hours 30 minutes

Servings

6 servings

Ingredients

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 2 tbsp all-purpose flour
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional, or more beef broth)
• 1 (6 oz) can tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 4 medium carrots, peeled and cut into 1-inch pieces
• 4 medium potatoes, peeled and cut into 1-inch cubes (e.g., Yukon Gold or red potatoes)
• 2 celery stalks, cut into 1-inch pieces
• 1/2 cup frozen peas (optional, added at the end)
• Fresh parsley, chopped, for garnish

Instructions

1. Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add half of the beef and sear until browned on all sides, about 3-4 minutes. Remove and set aside. Repeat with the remaining beef.
3. Reduce heat to medium. Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
4. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, bay leaves, and dried thyme. Bring to a simmer.
5. Return the seared beef to the pot. Cover, reduce heat to low, and simmer for 1 hour and 30 minutes, or until the beef is very tender.
6. Add the carrots, potatoes, and celery to the pot. Stir well, cover, and continue to simmer for another 45-60 minutes, or until the vegetables are tender.
7. Remove the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed. If using, stir in the frozen peas and cook for 2-3 minutes until heated through.
8. Ladle the hearty beef stew into bowls, garnish with fresh chopped parsley, and serve hot with crusty bread.