Classic Beef Stew
A hearty, slow-cooked stew with tender beef, potatoes, carrots, and a rich gravy. Perfect comfort food.
Prep Time
20 minutes
Cook Time
2 hours 30 minutes
Total Time
2 hours 50 minutes
Difficulty
Medium
Skills Required
Slow Cooking
Ingredients & Nutrition
550 kcal
Calories
45g
Protein
20g
Fat
35g
Carbs
6g
Fiber
8g
Sugar
950mg
Sodium
- 2 lbs, cubed Beef Chuck
- 1/4 cup All-Purpose Flour
- 2 tbsp Olive Oil
- 1 large, chopped Onion
- 3, chopped Carrots
- 2 stalks, chopped Celery
- 3 cloves, minced Garlic
- 4 cups Beef Broth
- 1 cup Red Wine
- 2 tbsp Tomato Paste
- 1.5 lbs, cubed Potatoes
- 1 Bay Leaf
- 1 tsp, dried Thyme
Equipment Needed
- Dutch Oven
- Spatula
- Chef's Knife
- Cutting Board
Let AI Suggest Variations
- Add mushrooms for extra umami flavor.
- Stir in frozen peas at the end of cooking.
- Use sweet potatoes for a different flavor profile.
- For a thicker stew, make a cornstarch slurry and stir it in at the end.
Instructions:
1. Toss the cubed beef with flour, salt, and pepper.
2. In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches and set aside.
3. Sauté the onion, carrots, and celery until softened. Add garlic and cook for one more minute.
4. Stir in the tomato paste, then deglaze the pot with red wine, scraping up any browned bits.
5. Return the beef to the pot. Add beef broth, bay leaf, and thyme. Bring to a simmer.
6. Reduce heat, cover, and cook for 2 hours, or until beef is tender.
7. Add potatoes and continue to simmer for another 30 minutes, until potatoes are cooked through.
8. Remove bay leaf before serving. Serve hot with crusty bread.