Description
This classic American beef stew is a hearty and comforting dish perfect for chilly days. Tender beef chuck cubes are browned and slow-simmered with aromatic herbs, vegetables, and a rich broth, resulting in a flavorful and satisfying meal. The stew can be thickened to your preference and is ideal for making ahead, enhancing the depth of flavors.
Ingredients
Scale
Beef and Coating
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
Vegetables and Flavorings
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 potatoes, peeled and cubed
- 2 celery stalks, sliced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Liquids
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 cup red wine (or additional broth)
Optional
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- Coat the beef: In a large bowl, toss the beef cubes with flour until evenly coated to help create a nice crust when browning and to slightly thicken the stew later.
- Brown the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, turning to sear all sides. Remove browned beef and set aside to prevent overcrowding the pot and ensure even browning.
- Sauté aromatics: In the same pot, add chopped onion and minced garlic. Cook for 2 to 3 minutes until softened and fragrant, scraping up any browned bits from the meat for added flavor.
- Add flavorings: Stir in tomato paste, dried thyme, dried rosemary, salt, and black pepper, allowing the tomato paste to slightly caramelize and the herbs to release their aroma.
- Combine and simmer: Return the browned beef to the pot and pour in the beef broth and red wine. Add the bay leaves and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and let it simmer gently for 1 hour to tenderize the meat and blend flavors.
- Add vegetables: Add sliced carrots, cubed potatoes, and celery to the pot. Continue simmering uncovered for an additional 45 to 60 minutes, until both vegetables and beef are fork-tender and the stew has thickened slightly.
- Thicken stew (optional): If you prefer a thicker stew, mix cornstarch with a small amount of cold water to make a slurry. Stir this into the stew and simmer for a few more minutes until thickened.
- Finish and serve: Remove and discard bay leaves before serving. Serve hot and enjoy your hearty beef stew.
Notes
- For deeper flavor, prepare the stew a day ahead and refrigerate. Reheat before serving to allow flavors to meld beautifully.
- You can use a slow cooker alternative: after browning the beef, transfer all ingredients to the slow cooker, and cook on low for 8 hours or high for 4–5 hours.
- To keep the recipe gluten-free, use gluten-free flour instead of all-purpose flour for coating the beef and ensure the cornstarch is gluten-free.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
