Description

This hearty beef stew is rich, flavorful, and packed with tender chunks of beef, carrots, potatoes, and a thick, savory broth. Slow-cooked to perfection, it’s the ultimate comfort food! Whether you make it on the stovetop, in the oven, or using a slow cooker, this stew is a guaranteed crowd-pleaser. Serve it with crusty bread or creamy mashed potatoes for the best cozy meal.

Ingredients

Scale

For the Beef:

2 lbs (900g) beef chuck, cut into 1.5-inch chunks
1 tsp salt (plus more to taste)
½ tsp black pepper
2 tbsp all-purpose flour (for coating)

For the Base:

2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
2 carrots, sliced into rounds
2 celery stalks, chopped

For the Broth:

2 tbsp tomato paste
1 cup red wine (or extra beef broth)
4 cups beef broth (low sodium preferred)
1 tbsp Worcestershire sauce
2 bay leaves
1 tsp dried thyme (or 2 sprigs fresh)

For the Vegetables:

3 medium potatoes, peeled and cut into chunks
1 cup frozen peas (optional, for sweetness)

To Thicken the Stew:

1 tbsp cornstarch mixed with 2 tbsp cold water (optional)

Instructions

Prepare the Beef:
- Pat the beef dry with paper towels, then season with salt and pepper.
- Toss the beef with flour until lightly coated.
Sear the Beef:
- Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat.
- Sear the beef in batches until browned on all sides (about 4 minutes per batch). Set aside.
Sauté the Aromatics:
- Reduce heat to medium, add the remaining oil, and sauté the onion, garlic, carrots, and celery for 3–4 minutes until softened.
Build the Base:
- Stir in tomato paste and cook for 1 minute to deepen the flavor.
- Pour in red wine (or extra broth) and scrape the bottom of the pot to deglaze.
Slow Cook the Stew:
- Return the beef to the pot, then add the beef broth, Worcestershire sauce, bay leaves, and thyme.
- Bring to a simmer, cover, and cook on low for 1.5 hours.
Add the Vegetables:
- Stir in the potatoes and cook for another 30–40 minutes, or until tender.
Thicken the Sauce (Optional):
- If the stew needs thickening, mix cornstarch with cold water and stir it into the pot. Simmer uncovered for 5 minutes.
Final Touches & Serve:
- Remove the bay leaves, adjust seasoning if needed, and stir in frozen peas.
- Serve hot with crusty bread or over mashed potatoes.

Notes

Slow Cooker Method: Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.
Instant Pot Method: Sear the beef using the sauté function, then pressure cook on high for 35 minutes. Allow a natural release for 15 minutes.
Wine Substitute: Use an extra cup of beef broth plus 1 tbsp balsamic vinegar for depth of flavor.
Storage: Leftovers taste even better the next day! Store in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Calories: 480
Sugar: 7g
Sodium: 650mg
Fat: 16g
Saturated Fat: 6g
Carbohydrates: 42g
Fiber: 6g
Protein: 38g
Cholesterol: 100mg