Classic Beef Stew (Ready-to-Print Version)
Tender beef and vegetables simmered slowly in a rich, flavorful broth.
# What You’ll Need:
→ Meat
01 -
3 pounds boneless beef chuck, cut into 1-inch cubes
→ Dry Ingredients
02 -
3 tablespoons all-purpose flour
03 -
½ teaspoon salt, or to taste
04 -
½ teaspoon ground black pepper, or to taste
05 -
1 teaspoon granulated sugar
→ Vegetables
06 -
1 large onion, roughly chopped
07 -
2 stalks celery, cut into 1-inch pieces
08 -
2 large carrots, peeled and cut into 1-inch diagonal pieces
09 -
3 cloves garlic, minced
10 -
1 pound potatoes, peeled and cut into 1-inch cubes
→ Liquids
11 -
3 tablespoons olive oil
12 -
4 cups low sodium beef broth
13 -
2 cups red wine (e.g., Merlot or Cabernet Sauvignon)
14 -
1 tablespoon Worcestershire sauce
→ Herbs and Aromatics
15 -
2 bay leaves
16 -
3 sprigs fresh thyme
17 -
¼ cup fresh parsley, chopped (for garnish)
→ Condiments
18 -
3 tablespoons tomato paste
# Step-by-Step Guide:
01 -
Pat beef cubes dry with paper towels. Toss them evenly with flour, salt, and pepper.
02 -
Heat olive oil in a large Dutch oven over medium heat. Add beef in batches, browning all sides. Remove browned beef and set aside.
03 -
Add more olive oil to the pot if needed. Incorporate onion, celery, and carrots; cook until onion softens and becomes translucent, about 5 minutes. Stir in garlic, tomato paste, and sugar; cook for 30 seconds until aromatic and tomato paste darkens.
04 -
Pour in beef broth, Worcestershire sauce, and red wine. Stir to combine. Return browned beef to the pot along with bay leaves and thyme. Bring mixture to a boil, then reduce to a simmer.
05 -
Cover and cook for 1 hour and 30 minutes until beef is tender when pierced with a fork.
06 -
Stir in potatoes, cover, and cook an additional 20 minutes or until potatoes are fork tender.
07 -
Remove bay leaves and thyme sprigs. Sprinkle chopped parsley on top and serve warm.
# Handy Tips:
01 -
For a wine-free version, substitute the red wine with additional beef broth to maintain depth of flavor.
02 -
Store leftovers in airtight containers in the refrigerator for 3 to 4 days. Cool to room temperature before refrigerating, but avoid leaving out for more than 2 hours.
03 -
Beef stew freezes well; portion into airtight containers or freezer bags and store up to 3 months.