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Beef Stew Recipe
Cozy, Flavor-Packed Beef Stew
When the weather turns chilly, there’s nothing like a hearty bowl of beef stew to warm your soul. This version combines tender chunks of beef, baby potatoes, sweet carrots, and a splash of red wine, all simmered to perfection. What makes it special? The tomato paste and Worcestershire sauce infuse rich, deep flavors, while the potatoes naturally thicken the broth—no flour needed. It’s comforting, quick enough for a weeknight, and even better the next day.
Servings: 8 | Prep Time: 15 minutes | Cook Time: 1 hour 25 minutes | Calories per Serving: 296
1–2 tbsp vegetable oil
2 lb beef chuck, cut into 1-inch cubes
1 medium yellow onion, chopped
2 carrots, peeled and sliced into rounds
2 celery stalks, chopped
Salt and freshly ground black pepper
3 garlic cloves, finely minced
¼ cup tomato paste
6 cups low-sodium beef broth
1 cup dry red wine
1 tbsp Worcestershire sauce
2 sprigs fresh thyme
2 bay leaves
1 lb baby potatoes, halved
1 cup frozen peas
¼ cup fresh parsley, chopped
Step-by-Step Instructions
1. Sear the Beef
In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the beef cubes in batches, giving them space so they brown rather than steam. Sear all sides, about 10 minutes per batch, then transfer the browned beef to a plate. Browning develops flavor and leaves tasty bits on the bottom of the pot—these will enrich your stew.
2. Build the Flavor Base
In the same pot, add a bit more oil if needed. Toss in the onion, carrots, and celery, cooking until softened (around 7 minutes). Season lightly with salt and pepper. Stir in the garlic and tomato paste, cooking until the paste darkens slightly, releasing deep, caramelized flavor.
3. Combine and Simmer
Return the seared beef along with any juices to the pot. Pour in the beef broth, red wine, Worcestershire sauce, and add thyme and bay leaves. Bring to a gentle boil, scraping up the flavorful browned bits from the bottom. Lower heat to maintain a gentle simmer, cover, and cook until the beef is tender (30–45 minutes). If it’s not tender after this time, keep simmering and add extra broth if needed.
4. Add Potatoes
Stir in the halved baby potatoes, cover, and continue simmering for about 15 minutes, or until the potatoes are fork-tender.
5. Finish with Peas
Remove the bay leaves and thyme sprigs. Add the peas and cook just until heated through, about 2 minutes, keeping them bright and slightly firm. Adjust seasoning with salt and pepper to taste.
6. Serve
Ladle the stew into bowls and sprinkle with fresh parsley for a burst of color and freshness. Pair with crusty bread, garlic mashed potatoes, or your favorite side for a truly comforting meal.
Tips & Tricks
Beef Choice: Chuck is ideal—it’s flavorful, budget-friendly, and tenderizes beautifully as it simmers. Quick-cooking cuts like sirloin can become tough.
Thickening Naturally: No flour needed! The potatoes release starch, creating a naturally thick, silky broth.
Make Ahead: This stew tastes even better the next day. Store leftovers in the fridge for up to 4 days, reheating gently with extra broth if needed.
Why You’ll Love It
This stew is the ultimate comfort food with minimal fuss. Rich, savory flavors come together in a single pot, and it’s perfect for entertaining or a cozy solo dinner. Plus, it’s flexible—add more vegetables, switch up herbs, or pair it with noodles or mashed potatoes to make it your own.
When the weather turns chilly, there’s nothing like a hearty bowl of beef stew to warm your soul. This version combines tender chunks of beef, baby potatoes, sweet carrots, and a splash of red wine, all simmered to perfection. What makes it special? The tomato paste and Worcestershire sauce infuse rich, deep flavors, while the potatoes naturally thicken the broth—no flour needed. It’s comforting, quick enough for a weeknight, and even better the next day.
Servings: 8 | Prep Time: 15 minutes | Cook Time: 1 hour 25 minutes | Calories per Serving: 296
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Ingredients1–2 tbsp vegetable oil
2 lb beef chuck, cut into 1-inch cubes
1 medium yellow onion, chopped
2 carrots, peeled and sliced into rounds
2 celery stalks, chopped
Salt and freshly ground black pepper
3 garlic cloves, finely minced
¼ cup tomato paste
6 cups low-sodium beef broth
1 cup dry red wine
1 tbsp Worcestershire sauce
2 sprigs fresh thyme
2 bay leaves
1 lb baby potatoes, halved
1 cup frozen peas
¼ cup fresh parsley, chopped
Step-by-Step Instructions
1. Sear the Beef
In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the beef cubes in batches, giving them space so they brown rather than steam. Sear all sides, about 10 minutes per batch, then transfer the browned beef to a plate. Browning develops flavor and leaves tasty bits on the bottom of the pot—these will enrich your stew.
2. Build the Flavor Base
In the same pot, add a bit more oil if needed. Toss in the onion, carrots, and celery, cooking until softened (around 7 minutes). Season lightly with salt and pepper. Stir in the garlic and tomato paste, cooking until the paste darkens slightly, releasing deep, caramelized flavor.
3. Combine and Simmer
Return the seared beef along with any juices to the pot. Pour in the beef broth, red wine, Worcestershire sauce, and add thyme and bay leaves. Bring to a gentle boil, scraping up the flavorful browned bits from the bottom. Lower heat to maintain a gentle simmer, cover, and cook until the beef is tender (30–45 minutes). If it’s not tender after this time, keep simmering and add extra broth if needed.
4. Add Potatoes
Stir in the halved baby potatoes, cover, and continue simmering for about 15 minutes, or until the potatoes are fork-tender.
5. Finish with Peas
Remove the bay leaves and thyme sprigs. Add the peas and cook just until heated through, about 2 minutes, keeping them bright and slightly firm. Adjust seasoning with salt and pepper to taste.
6. Serve
Ladle the stew into bowls and sprinkle with fresh parsley for a burst of color and freshness. Pair with crusty bread, garlic mashed potatoes, or your favorite side for a truly comforting meal.
Tips & Tricks
Beef Choice: Chuck is ideal—it’s flavorful, budget-friendly, and tenderizes beautifully as it simmers. Quick-cooking cuts like sirloin can become tough.
Thickening Naturally: No flour needed! The potatoes release starch, creating a naturally thick, silky broth.
Make Ahead: This stew tastes even better the next day. Store leftovers in the fridge for up to 4 days, reheating gently with extra broth if needed.
Why You’ll Love It
This stew is the ultimate comfort food with minimal fuss. Rich, savory flavors come together in a single pot, and it’s perfect for entertaining or a cozy solo dinner. Plus, it’s flexible—add more vegetables, switch up herbs, or pair it with noodles or mashed potatoes to make it your own.
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