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Beef Stew

Beef stew with deeply browned, flour-coated chuck cubes simmered until tender, then finished with potatoes, carrots, and peas. Thick mahogany broth comes from wine deglazing, tomatoes, tomato paste, and a covered simmer for maximum flavor.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

beef chuck
  • 2.5 lb beef chuck, cut into 1.5-inch cubes
Yukon gold potatoes
  • 1 lb Yukon gold potatoes, cubed
carrots
  • 3 carrots, cut into thick rounds
celery
  • 3 celery, sliced
onion
  • 1 onion, diced
garlic
  • 4 garlic, minced
frozen peas
  • 1 cup frozen peas (added at end)
beef broth
  • 3 cup beef broth
red wine
  • 1 cup red wine
diced tomatoes
  • 1 can (14 oz) diced tomatoes
tomato paste
  • 2 tbsp tomato paste
Worcestershire
  • 2 tbsp Worcestershire
all-purpose flour
  • 0.25 cup all-purpose flour
olive oil
  • 2 tbsp olive oil
bay leaves
  • 2 bay leaves
dried thyme
  • 1 tsp dried thyme
salt and pepper
  • 0.25 tsp salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Season and sear the beef
  1. Toss the beef chuck cubes with the all-purpose flour until evenly coated. Sear in batches in olive oil over high heat for 3 to 4 minutes per batch, until deeply browned, then remove to a plate.
Build the stew base
  1. In the same Dutch oven, sauté the onion, carrots, and celery over medium-high heat for 5 minutes, stirring until slightly softened. Add the garlic and tomato paste and cook for 2 minutes, until fragrant.
  2. Deglaze with the red wine, scraping up browned bits from the bottom. Add the beef broth, diced tomatoes, Worcestershire, dried thyme, bay leaves, and browned beef.
Simmer to tender
  1. Bring the mixture to a boil, then reduce heat to maintain a covered simmer at 190°F to 200°F (low simmer) for 60 to 75 minutes, until the beef is very tender with visible shredding.
  2. Stir in the cubed Yukon gold potatoes and continue simmering, covered, for 20 more minutes until tender. Add the frozen peas and cook for 3 minutes, until bright green.
  3. Remove the bay leaves and season with salt and pepper to taste. Serve hot with a thick, hearty broth and fall-apart beef chunks.

Notes

Pro tip: Brown the beef in batches so the pan stays hot and you get deep color before simmering. Refrigerate leftovers in an airtight container for up to 4 days; freeze in portions for up to 3 months (peas may soften after thawing, but the stew stays great). For a lighter swap, use reduced-sodium beef broth and season at the end to control salt.