Beef Stew Hearty Comfort (Print version)
Tender beef and vegetables simmered in a rich, savory broth for a comforting, make-ahead main.
# What goes in:
→ Beef
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
→ Vegetables
02 - 4 medium carrots, peeled and sliced
03 - 3 large potatoes, peeled and diced
04 - 2 stalks celery, sliced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas
→ Liquids & Oils
08 - 3 cups beef stock
09 - 1 cup dry red wine
10 - 2 tbsp tomato paste
11 - 2 tbsp vegetable oil
→ Spices & Herbs
12 - 2 tsp salt, or to taste
13 - 1/2 tsp black pepper
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1/2 tsp paprika
→ Thickener
17 - 2 tbsp all-purpose flour (or cornstarch for gluten-free option)
# Cooking steps:
01 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef cubes generously with salt and black pepper. Working in batches to avoid crowding, sear the beef on all sides until a deep golden-brown crust forms, about 3-4 minutes per batch. Transfer the browned beef to a plate and set aside.
02 - Reduce heat to medium. Add the chopped onion and minced garlic to the pot, sautéing until the onion is soft and translucent, approximately 3 minutes. Sprinkle in the flour and stir in the tomato paste, cooking for 1 minute to remove the raw flour taste and deepen the tomato flavor.
03 - Slowly pour in the dry red wine, using a wooden spoon to scrape up all the caramelized browned bits from the bottom of the pot. Return the seared beef and any accumulated juices back to the Dutch oven. Add the sliced carrots, diced potatoes, sliced celery, beef stock, bay leaves, dried thyme, and paprika. Stir everything together until well combined.
04 - Bring the mixture to a full boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and let the stew simmer gently for 2 hours, stirring occasionally to prevent sticking and ensure even cooking.
05 - Remove the lid and stir in the frozen peas. Continue simmering uncovered for an additional 15 minutes, or until the beef is fork-tender, the vegetables are cooked through, and the broth has thickened to your desired consistency.
06 - Discard the bay leaves. Taste the broth and adjust the seasoning with additional salt and black pepper as needed. Ladle the hot stew into bowls and serve immediately, accompanied by crusty bread or buttered noodles if desired.
# Tips from flavorandfeast:
01 -
- This is the kind of stew that makes people close their eyes on the first bite and go completely quiet.
- The broth develops a deep, wine soaked richness that tastes like you spent all day tending it, even though the oven does most of the work.
02 -
- Crowding the pot during browning is the single biggest mistake you can make, because steamed beef will never give you that caramelized crust that makes the broth taste rich.
- This stew is genuinely better on the second day when the flavors have had time to mingle and settle, so if you can plan ahead, make it the night before and reheat gently.
03 -
- A splash of Worcestershire sauce or a few drops of balsamic vinegar stirred in at the end adds a tangy depth that makes people wonder what your secret ingredient is.
- Pat the beef completely dry with paper towels before seasoning and browning, because moisture is the enemy of a good sear.