Beef Stew
A hearty, classic American beef stew featuring tender beef, potatoes, and vegetables simmered in a rich, savory broth. This comforting one-pot meal is deeply flavorful, perfect for a cozy dinner, and tastes even better the next day.
For 4 servings
Sear the Beef
- Pat the beef cubes completely dry with paper towels. Season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- Working in two batches to avoid overcrowding, add the beef to the pot in a single layer. Sear for 3-4 minutes per side, until a deep brown crust forms. Avoid stirring frequently.
- Transfer the seared beef to a plate and set aside.
Sauté Aromatics and Build Flavor Base
- Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot.
- Sauté for 6-8 minutes, scraping up any browned bits with your spoon, until the vegetables have softened.
- Add the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly.
- Sprinkle the flour over the vegetables and stir to coat everything evenly. Cook for another minute to toast the flour.
Deglaze and Add Liquids
- Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape all the browned bits (fond) from the bottom.
- Bring the wine to a simmer and let it cook for 2-3 minutes, until it has reduced by about half.
- Gradually stir in the beef broth, Worcestershire sauce, dried thyme, and bay leaves.
- Return the seared beef and any accumulated juices to the pot.
Simmer the Stew
- Bring the stew to a gentle simmer, then reduce the heat to low to maintain a bare simmer.
- Cover the pot and let it cook for 1.5 hours, stirring occasionally.
- After 1.5 hours, add the cubed potatoes to the pot. Stir to combine, ensuring they are submerged.
- Cover again and continue to simmer for another 45-60 minutes, until the beef is fork-tender and the potatoes are cooked through.
Finish and Serve
- Remove the pot from the heat and discard the bay leaves.
- Skim any excess fat from the surface if desired.
- Taste the stew and season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, or more to your liking.
- Ladle the hot stew into bowls, garnish with fresh parsley, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender beef, choose a cut with good marbling like chuck roast. Do not rush the simmering process; low and slow is key.
- 2Ensure the beef is completely dry before searing. A dry surface is essential for creating a deep brown crust, which translates to more flavor.
- 3Don't skip deglazing the pan with wine or broth. The browned bits on the bottom of the pot are packed with concentrated flavor.
- 4For an even richer flavor, make the stew a day ahead. The flavors will meld and deepen overnight.
- 5If your stew is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into the simmering stew and cook for a few minutes until thickened.
- 6For a deeper flavor, add a few chopped mushrooms along with the onions and carrots.
Adapt it for your goals.
Gluten free
Replace all-purpose flour with a gluten-free all-purpose blend or a cornstarch slurry. Ensure your Worcestershire sauce is certified gluten-free.
healthyHealthy
Use lean beef chuck, trim all visible fat, and skim any excess fat from the surface before serving. Add more vegetables like mushrooms or peas for extra nutrients.
quickQuick
Use a pressure cooker or Instant Pot. Sear the beef and sauté aromatics on the sauté function, then cook on high pressure for 35-40 minutes before adding potatoes and cooking for another 5 minutes.
kid friendlyKid friendly
Cut vegetables into smaller, bite-sized pieces. Ensure the red wine is fully cooked off, or replace it with additional beef broth for a non-alcoholic version.
Why this is on our healthy list.
High in Protein
Beef is an excellent source of high-quality protein, which is essential for building and repairing muscles and tissues.
Rich in Iron
This stew provides a significant amount of heme iron from the beef, which is easily absorbed by the body and helps prevent anemia.
Packed with Vegetables
Contains a variety of vegetables like carrots, celery, onions, and potatoes, which contribute essential vitamins, minerals, and dietary fiber.
Source of B Vitamins
Beef is a great source of B vitamins, particularly B12, which is crucial for nerve function and the formation of red blood cells.
Frequently asked questions
Beef stew can be a nutritious meal. It's rich in protein from beef, provides vitamins and fiber from vegetables like carrots and potatoes, and offers iron. To make it healthier, use a lean cut of beef, trim excess fat, and use low-sodium broth.