Hey there, friends! Today, I’m sharing one of those warm and comforting dishes that feels like a big hug in a bowl: beef stew. There’s just something so satisfying about a simmering pot of deliciousness on a chilly day. This recipe takes a bit of time, but trust me, it’s worth every minute.
I remember the first time I made beef stew for my family. I was juggling a toddler on my hip and somehow managed to forget the carrots. Even with my “oops” moment, the stew was still a hit at our dinner table. So, even if you make a little mistake, don’t sweat it! It’s really quite forgiving.
For those who love hearty meals like this one, you might also enjoy my recipe for Homemade Chicken Noodle Soup. It’s perfect for those cozy nights in!
Why you’ll love this recipe
This beef stew is sure to become a staple in your household for a few reasons. First, it’s packed with flavor thanks to the tomato paste, wine, and a hint of Worcestershire sauce. The stew meat becomes melt-in-your-mouth tender after simmering, making it effortless to get a forkful of goodness.
It’s also incredibly versatile. Don’t have Yukon Gold potatoes? Swap them out for your favorite variety. Not a fan of peas? Leave them out. This recipe bends to what you have on hand.
Plus, it’s the perfect way to fill your home with a mouth-watering aroma that will have your family wandering into the kitchen asking when dinner’s ready. It’s a fantastic way to spend a weekend afternoon with the family, especially if you’re like me and love one-pot wonders.
Ingredients
Here’s what you’ll need to make this beef stew:
- 2 pounds beef chuck or beef stewing meat
- Flour, for dredging
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 sticks celery, chopped
- 6 cloves garlic, minced
- 1 (6 ounce) can tomato paste
- 1 cup dry red wine
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon Italian seasoning
- 3 bay leaves
- 1 pound Yukon Gold potatoes, peeled and diced
- 4 medium carrots, peeled and sliced fairly thick
- 1 cup frozen peas (optional)
- Salt and pepper, to taste
Step-by-step instructions
Prep Your Ingredients
Before you start, peel and cut your potatoes and carrots just before you add them to the stew. This ensures they don’t brown or get mushy.
Sear the Beef
Dredge the Beef: Coat the beef cubes in flour and shake off any excess. This step helps thicken the stew later.
Sear the Beef: Heat 1 tablespoon of olive oil in a pot or Dutch oven over medium-high heat. Sear the beef in two batches to ensure even browning, adding more oil if the pot gets dry. Transfer to a plate once done.
Build the Flavor Base
Sauté Veggies: Add another teaspoon of olive oil if needed. Sauté the onions and celery for about 5 minutes.
Add Garlic and Tomato Paste: Stir in the garlic and tomato paste, cooking for 1–2 minutes until fragrant.
Deglaze with Wine: Pour in the wine, broth, and Worcestershire sauce. Scrape the browned bits from the bottom.
Simmer the Stew
Combine: Add the seared beef back to the pot with any juices, Italian seasoning, and bay leaves. Bring to a gentle boil.
Simmer: Reduce the heat and simmer, covered, for 1 hour, stirring occasionally.
Add Vegetables: Stir in the potatoes and carrots. Cover and simmer for another hour, or until everything is tender.
Finish: Remove bay leaves and stir in frozen peas, if using. Let them warm, then season with salt and pepper.
Recipe tips & variations
Switch things up by using sweet potatoes instead of Yukon Gold potatoes for a touch of sweetness, or add a pinch of cayenne for a subtle heat.
If you’re short on time, prepping the veggies the night before can be a lifesaver. Remember, this stew’s flavor deepens overnight, so leftovers are a treat.
Storage & reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stovetop over low heat until it’s warmed through. A splash of water or broth can help maintain its consistency.
FAQs
**1. Can I make this *beef stew* in a slow cooker?**
Yes, after searing the meat and sautéing the veggies, transfer everything to your slow cooker. Cook on low for 6-8 hours or until the beef and vegetables are tender.
2. Is there a wine substitute?
Absolutely! You can use an equal amount of extra beef broth or stock if you prefer not to use wine.
3. How can I make this stew gluten-free?
Simply skip dredging the beef in flour or use a gluten-free flour. It will still thicken nicely as it cooks.
4. Can this stew be frozen?
Certainly! Freeze in individual portions for easy meals. Thaw in the fridge overnight before reheating.
Recipes you may like
Strawberry Icebox Cake: No-Bake Summer Dessert
Hearty Crockpot Beef Stew for Cozy Nights In
Grab a spoon, and let’s dig in! Thank you for stopping by, and happy cooking!
Beef Stew
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
Description
A warm and comforting beef stew recipe that’s perfect for chilly days.
Ingredients
- 2 pounds beef chuck or beef stewing meat
- Flour, for dredging
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 sticks celery, chopped
- 6 cloves garlic, minced
- 1 (6 ounce) can tomato paste
- 1 cup dry red wine
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon Italian seasoning
- 3 bay leaves
- 1 pound Yukon Gold potatoes, peeled and diced
- 4 medium carrots, peeled and sliced fairly thick
- 1 cup frozen peas (optional)
- Salt and pepper, to taste
Instructions
- Before you start, peel and cut your potatoes and carrots just before you add them to the stew. This ensures they don’t brown or get mushy.
- Dredge the Beef: Coat the beef cubes in flour and shake off any excess. This step helps thicken the stew later.
- Sear the Beef: Heat 1 tablespoon of olive oil in your pot or Dutch oven over medium-high heat. Sear the beef in two batches to ensure even browning, adding more oil if your pot gets dry. Transfer to a plate once done.
- Sauté Veggies: If needed, add another teaspoon of olive oil. Sauté the onions and celery for about 5 minutes.
- Add Garlic and Tomato Paste: Stir in the garlic and tomato paste, cooking for 1-2 minutes until fragrant.
- Deglaze with Wine: Pour in the wine, broth, and Worcestershire sauce. Scrape all those lovely browned bits from the bottom.
- Combine: Add the seared beef back to the pot with any juices, Italian seasoning, and bay leaves. Bring it up to a gentle boil.
- Simmer: Reduce the heat and let it simmer, covered, for 1 hour, stirring occasionally.
- Add Vegetables: Stir in potatoes and carrots. Cover, simmer for another hour, or until everything is tender.
- Finish: Remove bay leaves and stir in frozen peas, if using. Let them warm, then season with salt and pepper.
Notes
- Switch things up by using sweet potatoes instead of Yukon Gold potatoes for a touch of sweetness, or add a pinch of cayenne for a subtle heat.
- If you’re short on time, prepping the veggies the night before can be a lifesaver. Remember, this stew’s flavor deepens overnight, so leftovers are a treat.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg