Hearty Beef Stew (Printable)

Slow-cooked beef with root vegetables and herbs creates a warm, flavorful main dish perfect for any occasion.

# What You'll Need:

→ Meats

01 - 2 lbs beef chuck, cut into 1.5-inch cubes

→ Vegetables

02 - 3 tbsp olive oil
03 - 1 large yellow onion, diced
04 - 3 cloves garlic, minced
05 - 3 medium carrots, peeled and sliced
06 - 2 large celery stalks, sliced
07 - 3 medium potatoes, peeled and cut into chunks
08 - 2 tbsp tomato paste

→ Liquids

09 - 4 cups beef broth
10 - 1 cup dry red wine (optional; substitute with additional broth)

→ Herbs & Seasonings

11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 1 tsp salt, or to taste
15 - ½ tsp black pepper
16 - 2 tbsp fresh parsley, chopped (for garnish)

→ Thickeners

17 - 2 tbsp all-purpose flour

# How to Make It:

01 - Pat beef cubes dry with paper towels and season with salt and black pepper.
02 - Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Set aside browned beef.
03 - Reduce heat to medium. Add remaining 1 tbsp olive oil, diced onion, and minced garlic. Sauté until softened, about 3 minutes.
04 - Stir in tomato paste and cook for 1 minute to deepen flavor.
05 - Sprinkle all-purpose flour over vegetables, stirring constantly to coat evenly.
06 - Pour in red wine if using, scraping up browned bits from the bottom of the pot. Let simmer for 2 minutes.
07 - Add beef broth, dried thyme, dried rosemary, bay leaves, carrots, celery, potatoes, and seared beef with juices. Stir gently and bring to a boil.
08 - Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until beef is tender and sauce thickens.
09 - Remove bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
10 - Serve hot garnished with chopped fresh parsley.

# Expert Suggestions:

01 -
  • The beef becomes so tender you won't need a knife, and the vegetables soften into the rich, silky broth.
  • One pot handles everything, which means minimal cleanup and maximum flavor development as everything cooks together.
  • It tastes even better the next day, making it perfect for meal prep or feeding a crowd without stress.
02 -
  • Don't skip the searing step—that golden crust on the beef is where the deepest flavor lives, and skipping it leaves the stew tasting flat.
  • If your stew isn't thickening enough by the end, mix a tablespoon of cornstarch with cold water and stir it in during the last 10 minutes of cooking.
  • The stew tastes noticeably better on day two or three, so make it ahead and reheat it gently on the stovetop.
03 -
  • Use a Dutch oven that retains heat evenly; enameled cast iron is worth the investment for stews like this.
  • Resist the urge to rush the simmer—two hours seems long, but it's the time that transforms tough cuts into tender, silky perfection.

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