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Hearty beef stew with tender beef, potatoes, and carrots in rich savory broth

Hearty Beef Stew

Fall-apart tender beef, chunky potatoes, and sweet carrots slow-simmered in a rich deeply savory broth. The ultimate cozy comfort food that tastes even better the next day.
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Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 lbs beef chuck roast cut into 1.5-inch cubes and patted dry
  • 4 medium Yukon Gold potatoes cut into 1.5-inch chunks
  • 3 large carrots peeled and cut into 1-inch pieces
  • 3 stalks celery sliced
  • 1 large yellow onion roughly diced
  • 5 cloves garlic minced
  • 2 cups beef broth
  • 1 cup dry red wine or additional beef broth
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons all-purpose flour
  • 3 tablespoons olive oil
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • salt and freshly cracked black pepper
  • fresh parsley for garnish

Method
 

  1. Season beef cubes generously with salt and pepper. Toss with flour to coat lightly shaking off any excess.
  2. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown beef in batches 3 to 4 minutes per side without crowding — this step creates the flavor foundation of the stew. Remove each batch to a plate.
  3. Add remaining oil. Cook onions and celery 4 to 5 minutes until softened. Add garlic and tomato paste and cook 1 to 2 minutes until the tomato paste darkens slightly in color.
  4. Pour in red wine and scrape up every browned bit from the bottom of the pot. Let reduce 2 to 3 minutes.
  5. Add broth, diced tomatoes, Worcestershire sauce, bay leaves, thyme, and rosemary. Return beef and all resting juices to the pot. Bring to a boil.
  6. Reduce to a very gentle simmer — just a few lazy bubbles breaking the surface. Cover and cook 1 hour 30 minutes stirring occasionally.
  7. Add potatoes and carrots. Simmer uncovered 30 to 40 minutes until vegetables are tender and broth has thickened to a rich glossy consistency.
  8. Remove bay leaves and herb stems. Taste and adjust seasoning generously. Garnish with fresh parsley and serve.

Nutrition

Calories: 480kcalCarbohydrates: 35gProtein: 34gFat: 20gSaturated Fat: 7gCholesterol: 110mgSodium: 680mgPotassium: 980mgFiber: 4gSugar: 6g

Notes

Browning the beef deeply is the most important step — do not rush it and never crowd the pan. The stew tastes dramatically better the next day as the flavors meld overnight. Keeps refrigerated up to 5 days and freezes beautifully for 3 months.

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