Soups
Hearty Beef Stew
Browned beef chuck, potatoes, carrots, and peas simmered slowly in a savory wine-and-tomato gravy until fork-tender.
Inspired by Classic home-style beef stew
Prep
30 min
Cook
2 hr 30 min
Serves
6 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 16 ingredients
- • 2 pounds boneless beef chuck, cut into 1 1/2-inch cubes
- • 1 1/2 teaspoons kosher salt, divided
- • 3/4 teaspoon freshly ground black pepper, divided
- • 3 tablespoons all-purpose flour
- • 2 tablespoons neutral oil, divided
- • 1 large yellow onion, chopped
- • 3 garlic cloves, minced
- • 2 tablespoons tomato paste
- • 1 cup dry red wine
- • 4 cups low-sodium beef broth
- • 1 tablespoon Worcestershire sauce
- • 1 teaspoon dried thyme
- • 2 bay leaves
- • 1 pound Yukon Gold potatoes, cut into 1 1/2-inch pieces
- • 4 medium carrots, cut into 1-inch pieces
- • 1 cup frozen peas
View ingredient-by-ingredient match
- 2 pounds boneless beef chuck, cut into 1 1/2-inch cubesMissing
- 1 1/2 teaspoons kosher salt, dividedMissing
- 3/4 teaspoon freshly ground black pepper, dividedMissing
- 3 tablespoons all-purpose flourMissing
- 2 tablespoons neutral oil, dividedMissing
- 1 large yellow onion, choppedMissing
- 3 garlic cloves, mincedMissing
- 2 tablespoons tomato pasteMissing
- 1 cup dry red wineMissing
- 4 cups low-sodium beef brothMissing
- 1 tablespoon Worcestershire sauceMissing
- 1 teaspoon dried thymeMissing
- 2 bay leavesMissing
- 1 pound Yukon Gold potatoes, cut into 1 1/2-inch piecesMissing
- 4 medium carrots, cut into 1-inch piecesMissing
- 1 cup frozen peasMissing
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Method
Recipe notes
Chuck becomes tender through patient low simmering, not high heat. Browning in uncrowded batches builds the gravy's depth, while adding the vegetables late keeps them intact. Use a dry red wine you would drink, not cooking wine.
Planning, storage, and serving
Storage and reheating
Refrigerate cooled stew in a covered container for up to 4 days or freeze for up to 3 months. Thaw overnight and reheat gently to 165°F, adding broth if the gravy is too thick.
Make-ahead tips
Stew can be completed 2 days ahead and often tastes fuller after resting. Cool it promptly, remove any hardened surface fat, and reheat slowly so the potatoes stay intact.
What to serve with it
- - Buttered crusty bread
- - Simple parsley salad
- - Steamed green beans
Equipment needed
- - Heavy Dutch oven
- - Tongs
- - Wooden spoon
Difficulty explained
The technique is approachable, but properly drying and batch-browning the beef and maintaining a quiet simmer require attention and time.
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Nutrition facts
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Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Beef broth plus red wine vinegar
For each cup of wine, use 1 cup low-sodium beef broth and finish the dish with 1 tablespoon red wine vinegar.
Well-marbled beef stew meat
Use the same weight of stew meat, selecting pieces with visible marbling and similar size.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Crowding damp beef makes it steam instead of brown, leaving the gravy pale and less savory.
- Boiling hard tightens the beef and breaks apart the potatoes; use a low, steady simmer.
- Adding potatoes and carrots with the beef at the beginning overcooks them before the chuck becomes tender.
Nutrition Context
- Beef chuck provides protein, iron, and zinc but also contributes saturated fat; trim large exterior seams before cubing.
- Potatoes, carrots, peas, and onions make this a complete one-pot meal with meaningful vegetable variety.
FAQ
Why is my beef still tough?
Chuck needs more gentle cooking time. Keep it at a quiet simmer and check every 15 minutes until a fork slides in easily.
Can I make this without wine?
Yes. Use another cup of beef broth and finish with a tablespoon of red wine vinegar for acidity.
How do I thicken beef stew?
The flour coating and potatoes naturally thicken the gravy. If needed, simmer uncovered for 10 minutes or add a small cornstarch slurry.
Can I use a slow cooker?
Brown the beef and aromatics first, then cook on low for 7 to 8 hours, adding peas during the final 10 minutes.
Which potatoes hold their shape best?
Yukon Gold potatoes stay creamy yet intact. Russets can work but tend to break down and thicken the stew more.
What sides pair best with this dish?
Crusty bread, steamed green beans, or a lightly dressed parsley salad complement the rich gravy.