Classic Old-Fashioned Beef Stew with Red Wine and Herbs
Old-Fashioned Beef Stew
Tender beef and hearty vegetables in a rich, savory broth. The ultimate comfort food for any night.
Nutrition (per serving)
This old-fashioned beef stew is the kind of meal that wraps you in a warm hug on a chilly evening. There’s something truly magical about the way simple ingredients like chuck roast, root vegetables, and a splash of red wine transform into a rich, velvety masterpiece after a few hours on the stove. It’s a recipe passed down through generations for a reason—it’s honest, hearty, and fills the whole house with the most incredible aroma.
The secret to a truly deep flavor lies in the sear; taking those extra few minutes to brown the beef properly creates a foundation of savory caramelized bits that elevates the entire broth. When you combine that with the sweetness of carrots and the creaminess of Yukon Gold potatoes, you get a bowl of pure comfort. I love serving this with a thick slice of crusty bread to soak up every last drop of that savory gravy.
Ingredients
- Beef chuck roast, cut into 1.5-inch cubes:2 lb
- All-purpose flour:1/4 cup
- Vegetable oil:2 tbsp
- Unsalted butter:1 tbsp
- Yellow onion, chopped:1 piece
- Garlic, minced:3 cloves
- Beef broth:4 cups
- Dry red wine (like Cabernet):1 cup
- Tomato paste:2 tbsp
- Worcestershire sauce:1 tbsp
- Yukon Gold potatoes, cubed:1 lb
- Carrots, peeled and sliced into rounds:3 pieces
- Celery stalks, sliced:2 pieces
- Dried thyme:1 tsp
- Bay leaves:2 pieces
- Salt and black pepper:to taste
Instructions
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In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
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Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, searing until browned on all sides. Remove the beef and set aside.
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Lower the heat to medium and add the butter. Sauté the onion, carrots, and celery for about 5 minutes until the onion is translucent.
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Add the garlic and tomato paste, stirring constantly for 1 minute until fragrant.
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Pour in the red wine to deglaze the pot, scraping up all the brown bits from the bottom with a wooden spoon.
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Add the beef broth, Worcestershire sauce, thyme, bay leaves, and the browned beef back into the pot. Bring to a gentle boil.
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Reduce the heat to low, cover, and simmer for 1 hour.
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Add the cubed potatoes to the pot. Cover and continue to simmer for another 45 to 60 minutes, or until the beef and potatoes are fork-tender.
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Remove the bay leaves. Taste and adjust seasoning with more salt and pepper if needed. Serve hot.
Tips & Notes
- Don't crowd the pan when browning the beef; doing it in batches ensures a better crust.
- If you prefer a thicker stew, mix 1 tbsp of cornstarch with a little water and stir it in during the last 10 minutes of cooking.
- For an extra pop of color and sweetness, add a cup of frozen peas right before serving.
