Easy Beef Stew Recipe
My classic beef stew is the ultimate comfort food, perfect for a cozy Sunday dinner. I love that it can be prepped in the afternoon and left to simmer on the stove until dinnertime. Serve it with crusty bread or a fresh green salad for a meal the whole family will love!
Ingredients
- 2 pounds boneless beef chuck roast or beef stew meat
- 3 tablespoons all-purpose flour
- 1 teaspoon Kosher salt*
- ½ teaspoon black pepper
- 3 tablespoons olive oil divided
- 1 medium yellow onion chopped
- 8 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- 3 tablespoons tomato paste
- 1 cup dry red wine or beef stock/broth
- 3 cups unsalted beef stock or low-sodium beef broth
- 4 large carrots cut into 1-inch pieces on the diagonal
- 1 ½ pounds Yukon gold potatoes cut into 1 ½-inch pieces
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 4 sprigs fresh thyme or ½ teaspoon dried thyme
- 1 bay leaf
Instructions
- If using chuck roast instead of pre-cut stew meat, cut the beef into 1-inch cubes, trimming off excess fat.
- Place the flour, salt, and pepper in a large zip-top bag. Add the beef cubes, seal the bag, and shake to coat the beef evenly. (Alternatively, mix the beef, flour, salt, and pepper in a large bowl and stir to coat.)
- In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium heat. When hot, add half of the beef in a single layer. Brown for about 2 minutes, then flip and brown the other side. Transfer to a clean plate.
- Add another tablespoon of olive oil and brown the remaining beef in the same way. (Save any extra flour in the bag—you will add it later.) Remove browned beef to the same plate.
- Add the remaining 1 tablespoon olive oil, followed by the onion and mushrooms. Sauté for 4-5 minutes, until softened.
- Stir in the garlic, tomato paste, and any remaining flour from the bag. Cook, stirring, for 30 seconds to 1 minute.
- Pour in the red wine and broth, stirring to deglaze the pot and scrape up any browned bits. Return the browned beef (along with any juices from the plate) to the pot. Stir in the carrots, potatoes, Worcestershire sauce, Italian seasoning, thyme sprigs, and bay leaf.
- Bring the stew to a simmer. Reduce the heat to maintain a low simmer, cover, and cook for 1 ½ hours, stirring occasionally, until the beef is tender.
- Remove the bay leaf and thyme stems (the leaves will have fallen off). Taste and adjust salt and pepper as needed.
- Serve warm with crusty bread or your favorite side.
Notes
Beef: Using chuck roast and cubing it yourself will result in the most tender beef for your stew. If short on time, pre-cut beef stew meat is a convenient option.
Salt Adjustment: If using low-sodium beef broth instead of unsalted stock, reduce the salt to ¾ teaspoon to avoid over-seasoning.
Potatoes:
Best choices: Waxy potatoes like Yukon Golds or yellow potatoes hold their shape well during cooking.
Not recommended: Small creamer or baby potatoes tend to be more tender and may become too soft. Russet potatoes are too starchy and will fall apart in the stew.
Storage & Reheating:
Refrigerator: Store beef stew in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm the stew in a covered pot over medium heat on the stove until simmering.
To Reheat: Warm the stew in a covered pot over medium heat on the stove until simmering.