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How to Make Beef Stew

How to Make Beef Stew

One-Pot Beef Stew is easy to make, featuring tender, fall-apart beef and hearty vegetables in a well-balanced broth with red wine and herbs.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 379
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 pounds chuck roast or beef stewing meat trimmed and cut into 2-3 inch cubes
  • 1/4 cup all-purpose flour or gluten-free flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper
  • 4 tablespoons vegetable oil
  • 1 cup red wine
  • 2 tablespoons unsalted butter
  • 1 medium onion peeled and finely diced
  • 1 medium onion cut into quarters
  • 5 cloves garlic minced
  • 4 cloves garlic whole
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 4 cups beef broth low-sodium
  • 3 bay leaves
  • 1 bunch fresh thyme
  • 4 medium carrots peeled and cut into 1/4-inch rounds
  • 1 cup celery diced
  • 1 pound mini red potatoes peeled and cut into halves
  • 8 ounces baby Bella mushrooms cleaned, stem removed and cap cut into halves

Method
 

Instructions
  1. Add beef chunks to a large bowl, and sprinkle with flour, salt, and black pepper. Toss to coat.
  2. Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot, for about 5 minutes per batch. Remove beef and set aside.
  3. Lower heat to medium, add wine to deglaze the pot, scraping up browned bits. Stir in butter, diced onion, and minced garlic; cook for 1 minute.
  4. Stir in Worcestershire sauce, tomato paste, and beef broth. Return beef to the pot along with quartered onion, whole garlic, bay leaves, and thyme. Cover and cook on low for 1.5 hours.
  5. Preheat oven to 300 degrees F. Remove bay leaves and thyme. Add carrots, celery, mushrooms, and potatoes. Cover and bake for 1 hour until vegetables are tender.
  6. Adjust seasoning with salt and pepper. If desired, thicken with a cornstarch slurry, boil for 2 minutes, and serve garnished with fresh parsley.

Notes

For the best flavor, use well-marbled chuck roast rather than pre-cut stew meat. Leftovers store well and often taste better the next day.