Here’s a Hearty Beef Stew recipe — rich, comforting, and deeply flavorful. Loaded with tender chunks of beef, hearty vegetables, and a savory broth, it’s perfect for cold days or a cozy Sunday dinner.
🍲 Hearty Beef Stew
Ingredients:
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2.5 to 3 lbs beef chuck roast, cut into 1½-inch cubes
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3 tablespoons olive oil
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Salt and pepper, to taste
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1/4 cup all-purpose flour (for dredging)
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1 large onion, chopped
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3 cloves garlic, minced
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2 tablespoons tomato paste
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1 cup dry red wine (or additional beef broth)
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4 cups beef broth (low sodium)
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1 tablespoon Worcestershire sauce
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1 teaspoon dried thyme
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1/2 teaspoon dried rosemary
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2 bay leaves
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4 large carrots, peeled and sliced into 1-inch chunks
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4 Yukon Gold or Russet potatoes, cut into 1½-inch chunks
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2 celery stalks, sliced
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1 cup frozen peas
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Fresh parsley, chopped (for garnish)
🔥 Instructions:
1. Brown the beef:
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Pat beef dry and season with salt and pepper.
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Dredge in flour to lightly coat.
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Heat 2 tablespoons oil in a large Dutch oven or heavy pot over medium-high heat.
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Brown beef in batches, about 4–5 minutes per batch. Set aside.
2. Sauté aromatics:
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Add 1 tablespoon oil if needed. Sauté onions until soft (about 5 minutes).
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Stir in garlic and tomato paste; cook 1–2 minutes until fragrant.
3. Deglaze and simmer:
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Pour in wine to deglaze, scraping up browned bits. Simmer 2–3 minutes.
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Stir in beef broth, Worcestershire, thyme, rosemary, and bay leaves.
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Return beef to pot. Bring to a boil, then reduce to a simmer.
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Cover and simmer 1½ to 2 hours, until beef is tender.
4. Add vegetables:
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Add carrots, potatoes, and celery. Simmer uncovered for 30–40 minutes, until veggies are tender and stew is thickened.
5. Finish and serve:
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Stir in frozen peas and cook 5 more minutes.
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Remove bay leaves. Taste and adjust seasoning.
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Garnish with chopped parsley and serve hot with crusty bread.
✅ Tips:
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For thicker stew: Mash a few potatoes into the broth or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in at the end.
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Make ahead: Flavors improve overnight — it reheats beautifully.
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Freeze-friendly: Let cool completely, then freeze in portions for up to 3 months.
Would you like a slow cooker or instant pot version too?