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4.69 from 32 votes

Beef Stew Recipe

Full of rich and comforting flavors, this hearty beef stew warms you up from the inside out.
Prep Time15 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 45 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Becky Hardin

Equipment

  • Dutch Oven

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