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Beef Stew Recipe

This hearty and comforting beef stew recipe is packed with tender beef, vegetables, and a flavorful broth, making it the perfect meal for cold days. Easy to make and full of rich flavors!
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Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon or spatula
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Ladle (optional)

Ingredients
  

  • 2 lbs beef stew meat chuck roast or round, cut into cubes
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 3 carrots peeled and sliced
  • 3 potatoes peeled and cut into cubes
  • 2 celery stalks chopped
  • 1 cup red wine optional, for richer flavor
  • 4 cups beef broth
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tablespoons flour optional, for thickening

Instructions
 

  • Brown the Beef:
  • Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  • Season the beef with salt and pepper, then add it to the pot in batches, making sure not to overcrowd. Brown the beef on all sides for about 5-6 minutes, then remove and set aside.
  • Sauté the Vegetables:
  • In the same pot, add the remaining tablespoon of olive oil.
  • Add the chopped onion and cook for 3-4 minutes until softened.
  • Add the garlic, carrots, potatoes, and celery. Stir and cook for another 3 minutes.
  • Deglaze the Pot:
  • If using wine, pour it into the pot and stir to scrape up any browned bits stuck to the bottom of the pot. Let the wine cook for 2-3 minutes to reduce slightly.
  • Add the Broth and Seasoning:
  • Return the browned beef to the pot.
  • Add the beef broth, thyme, rosemary, and bay leaves. Stir to combine.
  • Simmer the Stew:
  • Bring the stew to a boil, then reduce the heat to low.
  • Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
  • Thicken the Stew (Optional):
  • If you'd like a thicker stew, mix 2 tablespoons of flour with 1/4 cup of water to form a slurry.
  • Stir the slurry into the stew and simmer for an additional 10-15 minutes until the stew has thickened.
  • Finish and Serve:
  • Remove the bay leaves and discard. Taste and adjust seasoning with salt and pepper if needed.
  • Ladle the stew into bowls and serve with crusty bread or over mashed potatoes for a complete meal.