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Beef Stew

Beef stew with fall-apart beef, thickened mahogany broth, and tender potatoes simmered until spoonable. Sear-browned beef, deglaze with red wine, then simmer with vegetables for deep, hearty flavor.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef stew base
  • 2.5 lb beef chuck Cut into 1.5-inch cubes.
  • 1 lb Yukon gold potatoes Cubed.
  • 3 carrots Cut into thick rounds.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 cup frozen peas Added at the end.
  • 3 cup beef broth
  • 1 cup red wine For deglazing.
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire
  • 0.25 cup all-purpose flour Used to season beef and thicken.
  • 2 tbsp olive oil For searing and sautéing.
  • 2 bay leaves
  • 1 tsp dried thyme
  • 0.5 salt To taste.
  • 0.5 black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Season and sear the beef
  1. Toss the beef cubes with flour until well coated, then pat off any excess flour so it doesn’t burn.
  2. Heat olive oil in a Dutch oven over high heat and sear the beef in batches until deeply browned, about 3 to 5 minutes per batch; remove to a plate.
Sauté vegetables and build the stew
  1. In the same pot, sauté onion, carrots, and celery for 5 minutes until starting to soften.
  2. Stir in garlic and tomato paste and cook for 2 minutes, stirring constantly to darken slightly.
  3. Deglaze with red wine, scraping up the browned bits from the bottom until mostly reduced, about 2 to 3 minutes.
  4. Add beef broth, diced tomatoes, Worcestershire, dried thyme, bay leaves, and the browned beef, then bring everything to a boil.
Simmer and finish
  1. Reduce heat to maintain a gentle simmer, cover, and cook for 60 to 75 minutes until the beef is very tender.
  2. Add cubed Yukon gold potatoes and cook for 20 minutes, partially covered, until tender.
  3. Stir in frozen peas and cook for 3 minutes until bright green and heated through.
  4. Remove bay leaves, then season with salt and black pepper to taste and serve hot.

Notes

Pro tip: keep the simmer gentle once the boil is reached—too hard can make the potatoes break down. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 3 months. For a lighter option, use reduced-sodium beef broth and swap the red wine for extra broth (add a splash at deglazing, then simmer longer to concentrate).