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Beef Stew Recipe

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes
Servings: 6
Calories: 649kcal
Author: Becky Hardin
Full of rich and comforting flavors, this hearty beef stew warms you up from the inside out.
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Equipment

Ingredients

  • 3 pounds chuck roast cut into 2-inch cubes
  • Kosher salt and freshly ground black pepper to taste
  • ¼ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter (¼ stick)
  • 2 onions cut into 1-inch chunks
  • 4 cloves garlic minced
  • 2 tablespoons red wine vinegar
  • 1 ½ tablespoons tomato paste
  • 1 cup red wine
  • 3 cups low sodium beef broth
  • 2 cups water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 4 carrots cut into 1-inch chunks
  • 1 pound baby gold potatoes cut in half

Instructions

  • Season the beef with salt and pepper.
    3 pounds chuck roast, Kosher salt and freshly ground black pepper
    chunks of beef seasoned with salt and pepper
  • Add the flour to a shallow bowl and dredge the beef chunks in the flour, coating all sides.
    ¼ cup all-purpose flour
    chunks of beef in a bowl of flour
  • Heat the oil and butter in a large Dutch oven set over medium-high heat. Add the beef, in batches if needed, and sear on all sides until golden brown. Remove from the pot and set aside.
    2 tablespoons vegetable oil, 2 tablespoons unsalted butter
    cooked beef chunks in a Dutch oven
  • Reduce the heat to medium and add the onions and garlic. Cook until softened, about 5 minutes.
    2 onions, 4 cloves garlic
    onions and garlic in a Dutch oven
  • Add the vinegar and scrape up any browned bits from the pan. Stir in the tomato paste, and cook for another minute.
    2 tablespoons red wine vinegar, 1 ½ tablespoons tomato paste
    sautéed onions and garlic in a Dutch oven
  • Stir in the red wine, beef broth, water, bay leaves, thyme, and seared beef. Bring to a boil, reduce to a simmer, cover, and cook for 1 ½-2 hours or until the beef is tender.
    1 cup red wine, 3 cups low sodium beef broth, 2 cups water, 2 bay leaves, 1 teaspoon dried thyme
    beef stew cooking in a Dutch oven
  • Add the carrots and potatoes, cover, and continue to cook until the vegetables are tender, about 30-60 minutes. Serve and enjoy!
    4 carrots, 1 pound baby gold potatoes
    overhead image of beef stew in a Dutch oven with a wood spoon

Video

Notes

  • Searing the beef creates an incredible texture and adds so much flavor. Don't skip this step!
  • Use a large, heavy-bottomed pot for this stew. I love using my Dutch oven as it distributes the heat more evenly.
  • Cabernet Sauvignon is my favorite red wine to use in this beef stew!
  • Oven Instructions: To braise this beef stew in the oven, preheat the oven to 325°F. Once the stew begins to boil on the stove in step 6, cover and cook in the oven for about 2 hours. Once the beef is tender, stir in the vegetables and cook, covered, for another hour.
Storage: Store beef stew in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 649kcal | Carbohydrates: 29g | Protein: 49g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 167mg | Sodium: 1063mg | Potassium: 1649mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8256IU | Vitamin C: 23mg | Calcium: 94mg | Iron: 7mg