Beef Stew
Ingredients
- 2½ lb beef chuck, trimmed and cut into 1½-inch pieces
- 2 tbsp all-purpose flour
- 1½ tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp olive oil, divided
- 1 large yellow onion, diced
- 3 carrots, cut into thick coins
- 2 celery ribs, sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- ½ cup dry red wine or additional beef stock
- 4 cups beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 1½ lb Yukon gold or red potatoes, cut into chunks
- Chopped parsley, for serving
Instructions
Season and brown the beef: Toss the beef with flour, salt, and pepper. Heat 1 tbsp oil in a Dutch oven over medium-high heat, then brown the beef in batches until well colored on several sides. Transfer to a plate.
Build the base: Add the remaining oil, onion, celery, and half the carrots to the pot. Cook for 5 minutes, scraping up the browned bits, then stir in the garlic and tomato paste for 1 minute.
Deglaze and simmer: Pour in the wine or extra stock and scrape the pot clean. Add the beef, beef stock, Worcestershire, thyme, and bay leaf. Bring to a simmer, cover, and cook gently for 1½ hours.
Add the vegetables: Add the potatoes and remaining carrots. Simmer uncovered for 30-40 minutes, until the beef is tender and the vegetables are cooked through.
Finish: Remove the bay leaf, adjust salt and pepper, and finish with parsley.
Chunky Beef Stew Nostalgia
I used to love beef stew as a kid, especially the really chunky kind that came in a can. It had big pieces of potato and carrot, a thick savory gravy, and that comforting, no-mystery quality that made it feel like a whole meal in one bowl. This version scratches that same itch, but tastes fresher: better beef, brighter vegetables, and a broth that gets its depth from browning, simmering, and a little time.
It is still meant to be simple and hearty. Serve it with crusty bread, buttermilk biscuits, mashed potatoes, or a simple green salad with a sharp vinaigrette. A spoonful of horseradish cream on the side is also great if you want something bright and punchy against the rich gravy.
Tips
- Take the time to brown the beef in batches. If the pot is crowded, the beef steams instead of sears, and the stew loses a lot of its depth before it even starts simmering.
- Keep the simmer gentle so the beef has time to become tender without the gravy reducing too quickly.
- For a thicker stew, mash a few potato pieces into the broth near the end.
- Beef stew is even better the next day. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently, adding a splash of stock or water if the gravy tightens too much.
Variations
- Add mushrooms with the onion and celery for a richer, earthier stew.
- For a no-wine version, use all beef stock and add an extra splash of Worcestershire.
- Play around with the vegetables. If you have frozen peas, extra corn, green beans, or other sturdy vegetables you want to use up, stir them in near the end and the stew will still be delicious.
Nutrition Facts
- Serving Size: 1 bowl, about 1½ to 2 cups
- Servings Per Recipe: 6
- Calories: 575
% Daily Value
- Total Fat: 29g (37% DV)
- Saturated Fat: 10g (50% DV)
- Cholesterol: 120mg (40% DV)
- Sodium: 950mg (41% DV)
- Total Carbohydrates: 29g (11% DV)
- Dietary Fiber: 4g (14% DV)
- Total Sugars: 5g
- Protein: 39g
- Vitamin A: 945mcg (105% DV)
- Vitamin C: 42mg (47% DV)
- Calcium: 120mg (9% DV)
- iron: 6.7mg (37% DV)
Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and will vary based on ingredients and preparation.
