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Bowls of beef stew on a table.
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Beef Stew Recipe

This cozy Beef Stew Recipe starts on the stove but finishes in the oven; it's filled with tender chunks of beef, root vegetables, red wine, and fresh herbs. Every bowl is hearty, delicious, and perfect for chilly nights.
Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 8 servings (1 1/2 cups each)
Calories 193kcal

Ingredients

Instructions

  • Adjust an oven rack to the lower-middle position and preheat oven to 300 degrees. Pat beef pieces dry with paper towel and season with salt and pepper.
  • Heat 1 tablespoon oil in a large stockpot or Dutch oven over medium-high heat until just smoking. Add half the meat in a single layer and cook, without moving, until browned on one side, about 5 minutes.
  • Flip each piece of beef and continue cooking until browned on the other side. Transfer to a bowl. Heat another tablespoon of oil and repeat with remaining beef until browned. Transfer to bowl.
  • Heat last tablespoon of oil until shimmering. Add onion and celery and cook until softened, about 5 minutes. Stir in garlic until fragrant, about 30 seconds.
  • Stir in flour and cook until lightly browned, about 2 minutes. Add tomato paste, wine, and chicken broth, thyme, bay leaves, and browned beef, scraping up any browned bits on the bottom of the pan. Bring to a simmer. Cover, transfer to the oven, and cook for 1 hour.
  • Remove pot from oven. Stir in potatoes and carrots. Return to a simmer, cover, and return to the oven for 1 hour longer, until beef is tender.
  • Remove pot from oven. Remove bay leaves and any thyme stems. Stir in peas and cover for 5 minutes. Season to taste with salt and pepper.

Notes

  1. Beef roast: Preferably chuck-eye roast (also called boneless chuck roll or boneless chuck fillet). Look for beef that is well-marbled with white veins of fat.
  2. Red wine: My favorite wines for stews, Pot Roast, and Beef Bourguignon are Côtes du Rhône or Pinot Noir. Or, you can substitute more chicken broth.
  3. Thyme: Fresh rosemary (instead of or in addition to) would be great in this stew, too. The bay leaf is essential.
  4. Potatoes: New potatoes cook fast, but you can substitute your favorite potato such as russets, Yukon gold potatoes, or baby red potatoes.
  5. Yield: This Beef Stew recipe makes about 12 cups of stew, enough for 8 hearty servings, 1 1/2 cups each.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1.5 cups | Calories: 193kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 267mg | Potassium: 633mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5339IU | Vitamin C: 34mg | Calcium: 43mg | Iron: 2mg