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A steaming bowl of hearty beef stew with vegetables

Proven way to grow a perfect Beef Stew

This recipe outlines a proven method to create a delicious and tender beef stew, ensuring rich flavors and perfect consistency.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Beef chuck, cut into 1-inch cubes
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 2 tbsp All-purpose flour
  • 2 tbsp Olive oil
  • 1 large Yellow onion, chopped
  • 3 medium Carrots, peeled and sliced
  • 2 medium Celery stalks, sliced
  • 3 cloves Garlic, minced
  • 1 tbsp Tomato paste
  • 4 cups Beef broth
  • 0.5 cup Red wine (optional)
  • 1 Bay leaf
  • 2 Thyme sprigs
  • 1.5 lbs Potatoes, peeled and cubed
  • 0.25 cup Fresh parsley, chopped, for garnish

Equipment

  • Dutch oven
  • Large pot

Method
 

Preparation
  1. Pat the beef dry with paper towels, then season it generously with salt and pepper.
  2. Dredge the seasoned beef in flour, ensuring each piece is lightly coated, and shake off any excess.
Cooking
  1. Heat olive oil in a Dutch oven or large pot over medium-high heat.
  2. Brown the beef in batches on all sides, then remove and set aside.
  3. Add onion, carrots, and celery to the pot, cooking until softened, about 5-7 minutes.
  4. Stir in minced garlic and tomato paste, cooking for another minute until fragrant.
  5. Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
  6. Return the beef to the pot, then add the bay leaf and thyme sprigs.
  7. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is tender.
  8. Add the cubed potatoes and continue to cook for 20-30 minutes, or until the potatoes are fork-tender.
Finishing and Serving
  1. Remove the bay leaf and thyme sprigs before serving.
  2. Taste and adjust seasonings as needed.
  3. Garnish with fresh chopped parsley and serve hot.

Notes

For an even richer flavor, you can marinate the beef in red wine overnight. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheat well.