# Beef Stew

Tender chunks of beef, hearty root vegetables, and a rich, deeply savory broth that only gets better the longer it simmers.

_Dinner · American_

Prep: 25 min · Cook: 120 min · Total: 145 min · Yields: 6 servings

## Ingredients

- 2 lb beef chuck (cut into 1.5-inch cubes)
- 1 tsp salt
- ½ tsp black pepper (freshly ground)
- 3 tbsp vegetable oil
- 1 large yellow onion (roughly chopped)
- 4 cloves garlic (minced)
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 cup dry red wine (such as Cabernet or Merlot)
- 3 cups beef broth (low-sodium)
- 2 tsp Worcestershire sauce
- 3 medium carrots (cut into 1-inch pieces)
- 3 medium Yukon Gold potatoes (cut into 1.5-inch chunks)
- 2 medium celery stalks (cut into 1-inch pieces)
- 2 piece bay leaves
- 1 tsp fresh thyme leaves (or 0.5 tsp dried)
- 2 tbsp fresh parsley (chopped, for serving)

## Instructions

1. Pat the 2 lb beef chuck dry with paper towels, then season all over with 1 tsp salt and 0.5 tsp black pepper.
2. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the beef in a single layer, undisturbed, for 3–4 minutes per side until deeply browned. Work in batches to avoid crowding. Transfer seared beef to a plate.
3. Reduce heat to medium and add the remaining 1 tbsp vegetable oil to the pot. Add the 1 large yellow onion and cook, stirring occasionally, for 4–5 minutes until softened.
4. Add the 4 cloves garlic and 2 tbsp tomato paste. Stir and cook for 1–2 minutes until the paste darkens slightly and smells fragrant.
5. Sprinkle in the 2 tbsp all-purpose flour and stir to coat the onion mixture. Cook for 1 minute to eliminate the raw flour taste.
6. Pour in the 1 cup dry red wine, scraping up any browned bits from the bottom of the pot. Let it bubble and reduce by half, about 2–3 minutes.
7. Add the 3 cups beef broth and 2 tsp Worcestershire sauce, then return the seared beef and any resting juices to the pot.
8. Add the 2 piece bay leaves and 1 tsp fresh thyme leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
9. Add the 3 medium carrots, 3 medium Yukon Gold potatoes, and 2 medium celery stalks. Stir to submerge the vegetables in the broth.
10. Re-cover and continue simmering on low for 45–60 minutes, until the beef is fork-tender and the vegetables are cooked through.
11. Remove and discard the 2 bay leaves. Taste and adjust seasoning with additional salt and pepper as needed.
12. Ladle into bowls and garnish with 2 tbsp fresh parsley. Serve with crusty bread.

## Tip

> Sear the beef chuck in batches and resist moving it — a full 3–4 minutes of uninterrupted contact with the hot pan builds the fond that gives the stew its deep, complex base flavor.

Tags: comfort-food, one-pan, slow-cook, weeknight, winter

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Canonical: https://just-recipes.io/recipes/beef-stew