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Classic Beef Stew

Jen Paleracio
Enjoy this classic beef stew with a side of crusty bread or a simple green salad for a complete meal. The stew is even better the next day as the flavors continue to develop, making it a perfect make-ahead dish!
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Main Course
Cuisine American

Equipment

  • Dutch oven
  • Spatula
  • knife
  • cutting board

Ingredients
  

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 3 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 1/2 cup red wine, optional
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3 large carrots, peeled and sliced
  • 4 medium potatoes, peeled and diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Fresh parsley, chopped, for garnish

Instructions
 

  • PREPARE THE BEEF: In a large bowl, season the beef cubes with salt and pepper. Add the flour and toss to coat the beef evenly.
  • BROWN THE BEEF: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef from the pot and set aside.
  • SAUTE THE AROMATICS: In the same pot, add the chopped onion and cook for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
  • DEGLAZE THE POT: Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for a few minutes to reduce slightly.
  • ADD THE LIQUID: Stir in the beef broth, tomato paste, and Worcestershire sauce, mixing well to combine.
    COMBINE INGREDIENTS: Return the browned beef to the pot. Add the carrots, potatoes, thyme, rosemary, and bay leaves. Stir to distribute the ingredients evenly.
    SIMMER THE STEW: Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for about 2 to 2.5 hours, or until the beef is tender and the flavors have melded. Stir occasionally to prevent sticking.
    ADJUST SEASONING: Taste the stew and adjust the seasoning with additional salt and pepper if needed.
    SERVE: Remove the bay leaves before serving. Ladle the stew into bowls and garnish with fresh parsley.
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