I love this beef stew because it uses simple ingredients but tastes like it has been carefully built with layers of flavor. I sear the beef first, then simmer it with wine, stock, herbs, and vegetables until everything becomes tender and rich.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 pound beef chuck, cut into 1.5 inch chunks ¼ cup flour 1 tablespoon paprika 1 teaspoon salt, or to taste 1 teaspoon black pepper 4 tablespoons olive oil, divided 1 large white onion, chopped 1 green bell pepper, chopped 1 stalk celery, chopped 5 garlic cloves, chopped 3 tablespoons tomato paste 2 cups red wine, or beef stock 2 cups beef stock 1 tablespoon Worcestershire sauce 1 tablespoon Italian seasoning 2 bay leaves 1 pound yellow potatoes, cut into bite-sized pieces 3 large carrots, cut into bite-sized pieces
Directions
I mix the flour, paprika, salt, and pepper in a large bowl, then coat the beef pieces lightly on all sides.
I heat 1 tablespoon of olive oil in a Dutch oven or large pot. I sear the beef in 3 batches for about 5 minutes per batch, adding more oil as needed, then transfer the browned beef to a plate.
I add the remaining olive oil, onion, bell pepper, and celery to the pot. I cook them for about 5 minutes until softened.
I stir in the garlic and tomato paste, then cook for 1 more minute.
I pour in the red wine, beef stock, and Worcestershire sauce. I scrape the browned bits from the bottom of the pot for extra flavor.
I return the beef and juices to the pot, then add the Italian seasoning and bay leaves.
I bring everything to a boil, cover the pot, and simmer for 2 hours.
I remove the lid, add the potatoes and carrots, and simmer uncovered for 1 more hour, until the vegetables are tender and the beef is fork tender.
I remove the stew from the heat and serve it warm. I also like refrigerating it for 24 hours because the flavor gets even better the next day.
Servings and Timing
This recipe makes 6 servings.
Prep and cooking time is about 3 hours and 30 minutes total.
Variations
I use jalapeños instead of green bell pepper when I want a spicier stew.
I replace red wine with extra beef stock when I want an alcohol-free version.
I add mushrooms for a deeper, earthy flavor.
I stir in peas near the end when I want extra color and sweetness.
Storage/Reheating
I store leftover beef stew in an airtight container in the refrigerator for up to 4 days.
I reheat it gently on the stovetop over medium-low heat until hot. I add a splash of beef stock if the stew has thickened too much.
I freeze cooled stew in freezer-safe containers for up to 3 months.
FAQs
Can I make this beef stew without wine?
Yes, I replace the wine with beef stock, and the stew still tastes rich and comforting.
What cut of beef do I use for stew?
I use beef chuck because it becomes tender and flavorful after slow simmering.
Can I make this stew ahead of time?
Yes, I actually like it better the next day because the flavors deepen overnight.
Why is my beef still tough?
I keep simmering it longer because beef chuck needs time to become fork tender.
Can I add other vegetables?
Yes, I add mushrooms, peas, parsnips, or extra celery when I want more vegetables.
Conclusion
This classic beef stew is one of my favorite slow-simmered comfort meals. I love the tender beef, rich broth, and hearty vegetables, especially when the stew has rested overnight and the flavors become even better.
Hearty, rich, and comforting beef stew made with tender chuck roast, potatoes, carrots, and savory herbs. Perfect for cozy family dinners.
Author:Emma
Prep Time:30 minutes
Cook Time:3 hours
Total Time:3 hours 30 minutes
Yield:6 servings
Category:Dinner
Method:Stovetop Simmering / Braising
Cuisine:American
Ingredients
3 pounds beef chuck, cut into 1½-inch chunks
¼ cup all-purpose flour
1 tablespoon paprika
1 teaspoon salt, or to taste
1 teaspoon black pepper
4 tablespoons olive oil, divided
1 large white onion, chopped
1 green bell pepper, chopped
1 celery stalk, chopped
5 garlic cloves, chopped
3 tablespoons tomato paste
2 cups red wine (Cabernet Sauvignon recommended) or beef stock
2 cups beef stock
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
2 bay leaves
1 pound yellow potatoes, cut into bite-sized pieces
3 large carrots, cut into bite-sized pieces
Instructions
Step 1: Coat the Beef
In a large bowl, combine the flour, paprika, salt, and black pepper. Toss the beef chunks in the mixture until lightly coated on all sides.
Step 2: Sear the Beef
Heat 1 tablespoon olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat.
Working in 3 batches, sear the beef until browned on all sides, about 5 minutes per batch. Add 1 tablespoon of olive oil before each new batch if needed. Transfer the browned beef to a plate.
Step 3: Cook the Vegetables
Add the remaining olive oil to the pot. Stir in the onion, bell pepper, and celery. Cook for 5 minutes until softened.
Step 4: Add Garlic and Tomato Paste
Add the garlic and tomato paste. Cook for 1 minute, stirring constantly until fragrant.
Step 5: Add the Liquids
Pour in the red wine, beef stock, and Worcestershire sauce. Stir well, scraping up any browned bits from the bottom of the pot.
Step 6: Season the Stew
Return the browned beef and any accumulated juices to the pot. Add the Italian seasoning and bay leaves.
Step 7: Simmer
Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 2 hours.
Step 8: Add Vegetables and Finish Cooking
Remove the lid and add the potatoes and carrots. Continue simmering uncovered for 1 hour, or until the vegetables are tender and the beef is fork-tender.
If needed, cook longer until the meat reaches your desired tenderness.
Step 9: Serve
Remove the bay leaves and serve hot.
For the best flavor, refrigerate the stew overnight and reheat before serving. The flavors deepen and become even richer the next day.
Notes
Cabernet Sauvignon adds depth and richness, but additional beef stock can be substituted.
Searing the beef creates a richer, more flavorful stew.
Avoid overcrowding the pot when browning the meat.
Yukon Gold potatoes work especially well because they hold their shape during long cooking.
Leftovers can be stored in the refrigerator for up to 4 days.
This stew freezes well for up to 3 months.
