Description

This Easy Homemade Beef Stew is a comforting, hearty dish featuring tender beef chuck cubes simmered with fresh vegetables in a rich tomato and red wine-infused broth. Perfect for a cozy family meal, this classic stew offers deep flavors developed through slow simmering in a Dutch oven, finished with a luscious thickened sauce and garnished with fresh parsley.

Ingredients

Scale

Beef and Broth

2 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons olive oil
4 cups beef broth
1 cup red wine (optional)
2 bay leaves
1 teaspoon dried thyme

Vegetables and Flavorings

1 large yellow onion, diced
3 cloves garlic, minced
3 tablespoons tomato paste
3 large carrots, sliced into chunks
3 medium Yukon gold potatoes, cubed
2 stalks celery, chopped

Thickening and Garnish

2 tablespoons all-purpose flour
1/4 cup cold water (for slurry)
2 tablespoons fresh parsley, chopped (for garnish)
Salt and black pepper, to taste

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Instructions

Prepare and Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Pat the beef cubes dry and season with salt and black pepper. Sear the beef in batches until each piece is browned on all sides. Transfer the browned beef to a plate and set aside.
Sauté Aromatics: Reduce the heat to medium. In the same pot, add diced onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic and tomato paste, cooking for another 2 minutes to develop flavor.
Deglaze with Red Wine: Pour in the red wine, if using, to deglaze the pot, scraping the browned bits from the bottom with a wooden spoon. Let the wine simmer for 2 to 3 minutes to reduce slightly.
Add Beef and Vegetables: Return the seared beef to the pot. Add beef broth, bay leaves, dried thyme, carrots, potatoes, and celery. Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer. Cover the pot and cook for 1.5 to 2 hours until the beef is fork-tender and the vegetables are cooked.
Thicken the Stew: In a small bowl, whisk together the all-purpose flour and cold water until smooth to make a slurry. Stir the slurry into the simmering stew during the last 15 minutes of cooking to thicken the broth.
Finish and Garnish: Remove the bay leaves from the stew. Taste and adjust seasoning with salt and black pepper as needed. Sprinkle chopped fresh parsley over the stew before serving hot.

Notes

For a richer flavor, allow the stew to rest for a few hours or overnight in the refrigerator and reheat before serving.
If you prefer a thicker stew, you can add a bit more flour slurry or reduce the stew uncovered for the last 10 minutes.
Substitute red wine with additional beef broth if you prefer to avoid alcohol.
Use Yukon gold potatoes for creaminess and good texture; red potatoes can also work as a substitute.
This stew freezes well; store in airtight containers for up to 3 months.

Prep Time: 25 minutes
Cook Time: 1 hour 55 minutes
Category: Main Course
Method: Stovetop
Cuisine: American