Classic Beef Stew

Bowl of beef stew topped with fresh herbs.

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This stovetop beef stew is pure comfort – tender beef, hearty veggies, and rich flavors simmering away, filling your kitchen with cozy aromas. Perfect for chilly nights, it’s a no-fuss, satisfying meal that begs to be enjoyed with crusty bread!

Prep Time10

Cook Time1 30

Course: stew

Cuisine: American

Servings:

Author: Serene

Equipment

Ingredients

2 pounds chuck roast or other meat as mentioned above: brisket or short ribs
¼ cup all purpose flour
1 tsp salt
1 tsp ground black pepper
tbsp oil olive oil, vegetable, canola, or bacon fat
1 cup dry red wine
3 cups beef broth no sodium
2 tablespoons tomato paste
2 bay leaves
½ cup yellow onion diced
5 cloves garlic peeled and smashed
2 carrots peeled, sliced
2 stalks celery sliced
3 gold potatoes peeled, chopped
3 sprigs fresh thyme
salt & pepper to taste
fresh parsley

Instructions

Cut the chuck roast into 1 inch pieces. In a medium size bowl combine the flour, salt, and pepper. Stir to combine. Add the meat and stir to coat the meat completely.
Heat the oil in a large dutch oven, or large pot. Add the meat in batches. Don't over crowd the pan. Cook the meat, searing on all sides. Cook each side about 30-45 seconds. Remove the meat to a plate or cutting board once seared. Continue until all meat is seared.
Pour the wine and beef broth into the pot, it will sizzle because the pot is still hot. Use a wooden spoon (so you don't damage the pot) and scrape the bottom of the pan to remove all the bits from searing the meat. Stir in the tomato paste until well mixed.
Add the meat back into the pot, add the onion, garlic, and the bayleaves. Bring to a simmer. Cover. Let simmer about 40 minutes.
Remove the lid, stir the stew. At this point we can add the carrots, celery, potatoes and thyme. Continue to simmer for another 30-40 minutes.
Check the meat, it will become very tender and you will be able to easily break it apart. Also check that the potatoes are tender.
Skim any extra fat off the top of the stew. Remove the bayleaves and thyme. Add salt and pepper as needed to the broth to taste.
Serve and top with fresh parsley if desired.

Notes

Slow Cooker Instructions:

Treat the meat the same way, coat with flour, salt and pepper. Sear. Deglaze the pan with the wine and broth. Add the meat and the broth, with all the flavorful bits from the pot into the slow cooker. Saute the onion and garlic, then add them to the slow cooker. Stir in the tomato paste and add the bayleaves.
Cook on low for 6 hours.
Add in the carrots, celery and potato. Continue to cook on low for another 45-60 minutes.
Serve warm, top with fresh parsley if desired.

Wine: If you prefer not to use wine, substitute with 1 cup of beef broth.

What kind of meat is used? I typically use a chuck roast. You can also use brisket (the point cut), bone in short ribs or of course, stew meat, which is a budget friendly cut that is already chopped up.

How to make sure the meat gets tender: Use a marbled piece of meat. Because as it cooks in the broth over time the fat will break down, causing the meat to be fall apart tender, to the point it melts in your mouth. It also adds flavor to the broth as it cooks. Lean meats will stay tough, even as they cook over time.

Freezing: Freeze for 3-6 months. To defrost, move the stew to the refrigerator overnight. Then reheat in a pot on the stovetop.

Nutrition