Go Back
–+ servings

Best Beef Stew

A hearty and comforting beef stew, perfect for a cold evening. Packed with tender beef and vegetables in a rich gravy.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 2.5 pounds beef chuck roast cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1.5 pounds carrots peeled and cut into 1-inch pieces
  • 1 pound potatoes peeled and cut into 1.5-inch cubes
  • 4 cups beef broth
  • 1 cup dry red wine optional
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 0.5 teaspoon dried rosemary
  • 0.25 teaspoon black pepper
  • 1 teaspoon salt or to taste
  • 2 tablespoons all-purpose flour for thickening
  • 2 tablespoons water for thickening

Instructions
 

Preparation Steps

  • Pat the beef dry with paper towels and season with salt and pepper.
  • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, then remove from the pot and set aside.
  • Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  • Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
  • Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
  • Return the beef to the pot. Add the beef broth, carrots, potatoes, thyme, and rosemary. Bring to a simmer.
  • Reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the beef is very tender.
  • In a small bowl, whisk together the flour and water to create a slurry. Stir the slurry into the stew to thicken the gravy. Cook for another 5-10 minutes, stirring, until thickened.
  • Taste and adjust seasoning with salt and pepper if needed. Serve hot.

Notes

For an even richer flavor, you can sear the beef the day before and refrigerate it in the marinade.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!