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Beef Stew

Beef stew with seared chuck, a rich mahogany broth, and tender potatoes simmered until the meat is fall-apart. Finished with peas and thyme for a hearty, chunky bowl-ready texture.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Beef Stew Base
  • 2.5 lb beef chuck Cut into 1.5-inch cubes.
  • 1 lb Yukon gold potatoes Cubed.
  • 3 carrots Cut into thick rounds.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 cup frozen peas Added at end.
  • 3 cup beef broth
  • 1 cup red wine
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire
  • 0.25 cup all-purpose flour For dredging and thickening.
  • 2 tbsp olive oil
  • 2 bay leaves
  • 1 tsp dried thyme
  • salt and pepper to taste Add to taste.

Equipment

  • 1 Dutch oven

Method
 

Season and sear the beef
  1. Toss the beef chuck with all-purpose flour until coated. Sear in batches in olive oil over high heat for about 6–8 minutes total, until deeply browned, then remove to a plate.
Sauté the vegetables
  1. In the same Dutch oven, sauté onion, carrots, and celery over medium-high heat for 5 minutes, stirring often, until starting to soften. Add garlic and tomato paste and cook for 2 minutes, stirring so the tomato paste darkens slightly.
Build the stew
  1. Deglaze the pot with red wine, scraping up browned bits from the bottom. Add beef broth, diced tomatoes, Worcestershire, dried thyme, bay leaves, and the browned beef, then stir to combine.
Simmer until tender
  1. Bring the stew to a boil, then reduce heat to maintain a gentle simmer. Cover and simmer for 60–75 minutes, stirring occasionally, until the beef is very tender and the broth looks deep mahogany.
Add potatoes and finish
  1. Add cubed Yukon gold potatoes and cook for 20 minutes at a steady simmer, until the potatoes are tender. Stir in frozen peas and cook for 3 minutes, until warmed through.
Season and serve
  1. Remove bay leaves, then season with salt and pepper to taste. Taste for balance and serve hot with crusty bread if desired.

Notes

For best browning, make sure the beef cubes are evenly coated with flour and sear in batches so the pan stays hot. Refrigerate in an airtight container up to 4 days; freeze up to 3 months (freeze without the peas if you want them extra vibrant—otherwise they’ll still be tasty). For a lighter option, replace some beef broth with water and use reduced-sodium broth, but keep the tomato paste for body.