Beef Stew

Classic American beef stew built on deeply browned chuck roast, a red wine deglaze, and a slow braise until the meat is fork-tender and the broth turns silky. Root vegetables go in partway through so they keep their shape while soaking up all that beefy flavor.

By YumYum Editorial · Soups & Stews

Prep: 25 min · Cook: 2 min · Total: 27 min · Serves 6

Ingredients

• 2 lbs beef chuck roast, cut into 1.5-inch cubes
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 3 tbsp all-purpose flour
• 3 tbsp olive oil, divided
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 4 cups beef broth
• 2 bay leaves
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 4 carrots, cut into 1-inch chunks
• 3 Yukon Gold potatoes, cut into 1-inch chunks
• 2 celery stalks, sliced
• 1 cup frozen peas
• 2 tbsp chopped fresh parsley, for serving

Instructions

1. Pat the beef cubes dry, season with salt and pepper, then toss with the flour to coat lightly.
2. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Brown the beef in batches, about 3 minutes per side, without crowding the pot; set browned beef aside.
3. Add remaining oil and the onion to the pot and sauté 4-5 minutes until softened. Add garlic and tomato paste, cook 1 minute until fragrant.
4. Pour in the red wine, scraping up the browned bits from the bottom, and simmer 2 minutes to cook off the alcohol.
5. Return the beef to the pot with the beef broth, bay leaves, and thyme. Bring to a simmer, cover, reduce heat to low, and cook 1.5 hours, stirring occasionally.
6. Add the carrots, potatoes, and celery. Cover and continue simmering 45 minutes to 1 hour, until the beef and vegetables are fork-tender.
7. Stir in the frozen peas and cook 5 more minutes. Remove bay leaves, then taste and adjust salt and pepper.
8. Ladle into bowls and finish with chopped parsley.