A Hearty Beef Stew is the perfect comfort food, especially on cold days. This recipe brings together tender chunks of beef, flavorful vegetables, and rich broth to create a warming and satisfying meal. Slow-simmered in a Dutch oven or large pot, the beef becomes melt-in-your-mouth tender while the vegetables absorb the savory flavors of the broth. The addition of red wine or beef stock enhances the depth of flavor, making this stew irresistible. You can serve this stew with egg noodles, rice, or a side of crusty bread to soak up every last bit of the delicious broth.
This recipe is a classic, time-honored dish that is easy to make and great for family dinners, meal prep, or a cozy meal at home. The cooking process may take some time, but the effort is minimal, and the result is rich and deeply flavored.
Full Recipe:
Ingredients
For the Beef Stew:
- Beef (boneless chuck roast): 3 pounds, trimmed and cut into 1-1.5 inch chunks
- Flour: ¼ cup (for coating the beef)
- Salt: 2 teaspoons
- Black pepper: 1 teaspoon
- Vegetable oil: 3 tablespoons
- Onion: 1 large, diced
- Tomato paste: 2 tablespoons
- Flour: 1 tablespoon (for thickening)
- Red wine: 1 cup (optional, can substitute with beef broth)
- Beef broth: 4 cups
- Bay leaves: 2
- Fresh thyme: 4 sprigs
- Carrots: 3, cut into large dice
- Celery stalks: 3, cut into large dice
- Yukon potatoes: 4, peeled and cut into large dice
- Frozen peas: 1 cup
- Fresh parsley: Optional, for garnish
Instructions (Step-by-Step)
Step 1: Prepare the Beef
- Coat the beef: In a large bowl, toss the 3 pounds of beef chunks with ¼ cup of flour, 2 teaspoons of salt, and 1 teaspoon of black pepper. Ensure the beef is evenly coated with the flour mixture.
- Heat the oil: In a large Dutch oven or pot, heat 3 tablespoons of vegetable oil over medium heat until the oil is shimmering and hot.
- Brown the beef: Working in batches to avoid overcrowding, add the beef chunks to the pot in a single layer. Brown the beef on all sides, which should take about 4-5 minutes per batch. Transfer the browned beef to a plate and set aside. Repeat with the remaining beef.
Step 2: Cook the Onions and Tomato Paste
- Cook the onions: In the same pot, add the diced onion and season with a bit of salt and pepper. Cook the onions over medium heat until they are softened and starting to brown, about 5 minutes.
- Add the tomato paste: Stir in 2 tablespoons of tomato paste and cook for another 2 minutes. This step adds richness and deepens the flavor of the stew.
Step 3: Thicken and Deglaze
- Sprinkle flour: Sprinkle 1 tablespoon of flour over the onions and tomato paste, stirring constantly for 1 minute to remove the raw flour taste. This helps thicken the stew.
- Deglaze the pot: Add 1 cup of red wine (or beef broth if you prefer) to the pot. Use a wooden spoon to scrape up the browned bits from the bottom of the pot—these add a lot of flavor! Let the wine cook down and thicken for about 3 minutes.
Step 4: Simmer the Stew
- Add the broth and herbs: Return the browned beef and any juices that have accumulated on the plate back into the pot. Pour in 4 cups of beef broth, then add 2 bay leaves and 4 sprigs of fresh thyme.
- Bring to a boil: Bring the stew to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 1 hour. The slow simmering helps tenderize the beef and allows the flavors to meld.
Step 5: Add the Vegetables
- Add the vegetables: After 1 hour, add the diced carrots, celery, and potatoes to the pot. Stir them into the stew, ensuring they are covered by the liquid.
- Simmer again: Cover the pot and simmer the stew for another hour, or until the beef is tender and the vegetables are cooked through. The potatoes should be fork-tender, and the beef should melt in your mouth.
Step 6: Add Peas and Finish the Stew
- Add the peas: Stir in 1 cup of frozen peas just before serving. The peas will warm through in the hot stew, adding a pop of color and sweetness.
- Remove the herbs: Before serving, remove the bay leaves and thyme stems from the pot.
Step 7: Serve
- Serve hot: Ladle the stew into bowls and garnish with freshly chopped parsley if desired. Serve hot with crusty bread, over egg noodles, or with rice to enjoy the full, rich flavors of this hearty meal.
Cooking Tips
- Browning the beef: Take your time browning the beef in batches. This step is crucial for developing a deep, rich flavor in the stew. Crowding the pot will cause the beef to steam instead of searing.
- Wine substitution: If you prefer not to use wine, beef broth is a great substitute. The wine adds depth, but the broth will still make the stew flavorful.
- Adjust the thickness: If the stew is too thick for your liking, you can thin it with additional beef broth or water. Conversely, if you’d like it thicker, let it simmer uncovered for a longer time to reduce the liquid.
- Vegetable variety: Feel free to customize the vegetables based on your preferences. Parsnips, turnips, or mushrooms can be excellent additions to this stew.
Nutritional Facts (Per Serving, Based on 6 Servings)
- Calories: 450 kcal
- Protein: 32 g
- Carbohydrates: 30 g
- Fat: 20 g
- Saturated Fat: 6 g
- Cholesterol: 90 mg
- Sodium: 1200 mg
- Fiber: 6 g
- Sugar: 6 g
- Calcium: 60 mg
- Iron: 4 mg
Frequently Asked Questions (FAQs)
- Can I make this stew in a slow cooker?
- Yes! After browning the beef and sautéing the onions, transfer everything to a slow cooker. Add the broth, wine, herbs, and vegetables, and cook on low for 6-8 hours or on high for 3-4 hours.
- How do I store leftovers?
- Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Can I freeze the stew?
- Yes, this beef stew freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
- What can I serve with this stew?
- Serve the stew with crusty bread, over mashed potatoes, or with egg noodles for a hearty meal. A simple green salad on the side complements the richness of the stew.
- Can I make this stew ahead of time?
- Yes! In fact, beef stew tastes even better the next day as the flavors continue to develop. You can prepare it a day in advance, store it in the refrigerator, and reheat it when ready to serve.
Conclusion
This Hearty Beef Stew is a classic, comforting dish that delivers tender beef and flavorful vegetables in a rich broth. Whether enjoyed with crusty bread, over noodles, or paired with a fresh salad, it’s a filling and satisfying meal that warms the soul. With a slow simmer to ensure tender beef and perfectly cooked vegetables, this stew is perfect for cozy dinners, meal prep, or feeding a hungry family. The recipe is versatile enough for customization, allowing you to make it your own. Enjoy this rich, comforting stew on a chilly evening or anytime you crave a wholesome, hearty meal.