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A steaming bowl of hearty beef stew with vegetables

Proven way to grow 3 Beef Stew

This recipe provides a simple and effective method for preparing a hearty beef stew. It focuses on essential steps to ensure a flavorful and tender result, perfect for a satisfying meal.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Beef chuck, cut into 1-inch cubes
  • 2 tbsp Olive oil
  • 2 medium Yellow onions, chopped
  • 3 medium Carrots, peeled and sliced
  • 2 medium Celery stalks, sliced
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato paste
  • 1/4 cup All-purpose flour
  • 4 cups Beef broth
  • 1 cup Red wine (optional)
  • 2 Bay leaves
  • 1 tsp Dried thyme
  • 1.5 lbs Potatoes, peeled and cubed
  • Salt to taste
  • Black pepper to taste

Equipment

  • Dutch oven or heavy-bottomed pot
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

Preparation
  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Cooking the Stew
  1. Brown the beef in batches on all sides, then remove and set aside.
  2. Add chopped onions, carrots, and celery to the pot, cooking until softened for about 5-7 minutes.
  3. Stir in minced garlic and tomato paste, cooking for another 2 minutes.
  4. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
  5. Gradually pour in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
  6. Return the beef to the pot, add bay leaves and dried thyme, then bring to a simmer.
  7. Reduce heat to low, cover, and simmer for 1.5-2 hours, or until the beef is very tender.
  8. Add cubed potatoes to the stew and continue to simmer, covered, for another 20-30 minutes, or until the potatoes are tender.
  9. Remove bay leaves, taste, and adjust seasoning with salt and pepper as needed.
Serving
  1. Serve the beef stew hot, garnished with fresh parsley if desired.

Notes

For extra flavor, you can marinate the beef in red wine for a few hours or overnight before cooking. This stew tastes even better the next day, making it a great meal prep option. Adjust the consistency of the stew by adding more broth if it's too thick, or simmering uncovered for a bit longer if it's too thin.