Hearty Beef Stew Comfort (Printable)

Tender beef and root vegetables slowly simmered with aromatic herbs in a savory broth for a hearty meal.

# What You'll Need:

→ Meats

01 - 2 lbs beef chuck, cut into 1½-inch cubes

→ Vegetables

02 - 3 tablespoons olive oil
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 3 large carrots, peeled and sliced
06 - 3 medium potatoes, peeled and cut into chunks
07 - 2 celery stalks, sliced
08 - 1 cup frozen peas

→ Liquids

09 - 4 cups beef broth
10 - 1 cup dry red wine (optional; substitute with more broth if desired)

→ Thickeners and Seasoning

11 - 2 tablespoons tomato paste
12 - 2 tablespoons all-purpose flour (or gluten-free flour)
13 - 2 teaspoons salt
14 - 1 teaspoon black pepper
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried rosemary
17 - 2 bay leaves
18 - 1 tablespoon Worcestershire sauce

# How to Make It:

01 - Pat beef cubes dry with paper towels and season evenly with salt and black pepper.
02 - Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, turning to sear all sides. Remove browned beef and set aside.
03 - Add remaining 1 tablespoon olive oil to the pot. Sauté diced onion and sliced celery until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
04 - Sprinkle flour over the vegetables and stir thoroughly to coat. Cook for 1 minute to remove raw taste.
05 - Stir in tomato paste. Pour in red wine, scraping browned bits from the bottom of the pot to deglaze.
06 - Return beef to the pot. Add beef broth, carrots, potatoes, dried thyme, dried rosemary, bay leaves, and Worcestershire sauce. Bring to a gentle simmer.
07 - Reduce heat to low, cover, and simmer for 2 hours or until beef becomes fork-tender.
08 - Uncover, add frozen peas, and continue simmering for 10 to 15 minutes until slightly thickened and peas are heated through.
09 - Remove bay leaves. Taste and adjust seasoning with additional salt and pepper as needed.
10 - Serve hot, optionally garnished with chopped fresh parsley.

# Expert Hacks:

01 -
  • It's a one-pot wonder that fills your home with the kind of warmth that makes everyone want to linger at the table a little longer
  • The beef becomes impossibly tender without any fussing, and the vegetables soak up every bit of that savory, herb-infused broth
  • It actually tastes better the next day, so you can make it ahead and be the most relaxed host on dinner night
02 -
  • The beef must be truly tender—if it's still tough after 2 hours, your heat is too high. Low and slow is the mantra. Patience is the real secret ingredient
  • Don't skip browning the beef properly. That caramelized exterior is where half the flavor comes from. It takes a few extra minutes, but it's absolutely worth it
  • Always remove the bay leaves before serving. Finding a bay leaf with your spoon is never fun, and it's easy to forget they're in there
03 -
  • Use a Dutch oven with a heavy bottom—it distributes heat evenly so the stew simmers gently rather than bubbling aggressively, which would toughen the meat
  • If you prefer a thinner broth, just simmer uncovered longer before adding the peas. If you want it thicker, make a beurre manié (equal parts flour and softened butter mashed together) and stir it in at the end

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