Recipe for Classic Rich Beef Stew

A deeply flavored, slow-braised stew with tender beef, carrots, and a rich, glossy gravy. Straightforward, hearty, and reliable.
Serves: 4–6
Total Time: 2–2.5 hours (20 minutes prep)

Ingredients

The Meat

• 2.5 lbs (1.2 kg) beef chuck roast, trimmed and cut into 1.5-inch cubes
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp all-purpose flour

The Aromatics & Vegetables

• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 3 large carrots, sliced into ½-inch rounds
• 2 stalks celery, sliced (optional)
• 3 medium potatoes, peeled and cut into 1-inch chunks
• ½ cup frozen peas, thawed (optional)

The Sauce

• 2 tbsp tomato paste
• 1 cup dry red wine (or extra beef broth)
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 2 dried bay leaves
• 1 tsp dried thyme or 3 fresh sprigs
• 1 rosemary sprig

Garnish

• Fresh flat-leaf parsley, chopped

Instructions

1. Sear the Beef
   Dry the beef well, season with salt and pepper, and coat lightly in flour. Heat oil in a Dutch oven over medium-high and sear the beef in batches until browned. Set aside.
2. Sauté the Aromatics
   Reduce heat to medium. Add onions (and celery, if using) and cook until softened. Stir in garlic and tomato paste and cook for 1 minute.
3. Deglaze and Simmer
   Add wine and scrape up the browned bits. Let it reduce briefly. Return beef to the pot and add broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a boil, then simmer covered for 1 hour 30 minutes.
4. Add Vegetables
   Add carrots and potatoes. Cover and cook for 40–50 minutes until tender. Add peas in the last 5 minutes if using.
5. Finish and Serve
   Thicken by simmering uncovered briefly or add a cornstarch slurry if needed. Remove bay leaves and herb stems. Adjust seasoning. Serve topped with parsley.

Tips

• Use chuck roast for tender results.
• Proper browning creates the stew’s depth and color.
• Flavor improves even more when reheated the next day