This hearty and comforting beef stew is the ultimate cold-weather dish, packed with tender chunks of beef, wholesome vegetables, and a deeply flavorful broth. Slow-cooked to perfection, it delivers warmth and nourishment in every spoonful. The balanced mix of protein, fiber, and essential vitamins makes it a delicious and wholesome meal for the entire family. Whether served with crusty bread, rice, or on its own, this stew stands as a timeless classic.
Ingredients
- 2 pounds beef chuck, cut into bite-sized cubes
- 3 tablespoons olive oil
- 2 large onions, chopped
- 3 garlic cloves, minced
- 4 carrots, sliced into chunks
- 3 potatoes, peeled and diced
- 2 celery stalks, sliced
- 3 cups beef broth
- 1 cup red wine (optional, can substitute with extra broth)
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Toss the beef cubes with flour, salt, and pepper, then sear in batches until browned on all sides. Remove and set aside.
- In the same pot, add onions, garlic, carrots, and celery. Cook for 5 minutes until softened. Stir in tomato paste and cook for another 2 minutes to develop flavor.
- Pour in the red wine (if using) and deglaze the pot, scraping up any browned bits. Return beef to the pot, then add beef broth, potatoes, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat to low and simmer covered for 2–2.5 hours, stirring occasionally, until beef is fork-tender. Remove bay leaves, adjust seasoning, and garnish with fresh parsley before serving.
Servings
This recipe serves 6 generous portions.
Nutritional Info (per serving, approx.)
Calories: 380
Protein: 32g
Fat: 15g
Carbohydrates: 28g
Fiber: 5g
Sodium: 620mg
Notes
For a thicker stew, remove ½ cup of cooked vegetables and mash them before returning them to the pot. You can also mix a tablespoon of cornstarch with water and stir it in during the last 10 minutes of cooking. This recipe is flexible and can be adjusted to taste by adding mushrooms, peas, or parsnips.
Tips
Use beef chuck or short rib for the best flavor and tenderness. Searing the meat before simmering is essential to lock in juices and create depth of flavor. Always cook low and slow to allow the connective tissues to break down, resulting in melt-in-your-mouth beef. If short on time, this recipe can be adapted to a pressure cooker or slow cooker.
Health Benefits
Beef stew is rich in protein, which supports muscle repair and growth. The carrots, celery, and potatoes provide essential vitamins like vitamin A, vitamin C, and potassium, which promote immunity and heart health. The broth-based cooking method ensures the dish remains nutrient-dense yet relatively low in fat. Antioxidants from garlic, onions, and herbs also contribute to overall wellness.
Q & A
Q: Can I make this beef stew ahead of time?
A: Yes, beef stew actually tastes better the next day as the flavors deepen. Store in the refrigerator for up to 3 days.
Q: Can I freeze beef stew?
A: Absolutely. Cool the stew completely, transfer to airtight containers, and freeze for up to 3 months. Reheat gently on the stove.
Q: Can I use chicken or lamb instead of beef?
A: Yes, you can substitute with chicken thighs for a lighter option or lamb for a richer flavor, though cooking times may vary.
Q: How do I prevent the beef from becoming tough?
A: Cook it low and slow. Rushing the process will leave the beef chewy. Simmering for at least 2 hours is key.
Q: What can I serve with beef stew?
A: Crusty bread, rice, or mashed potatoes pair beautifully with this dish, soaking up the flavorful broth.