Description

This ultimate beef stew recipe combines tender beef, hearty vegetables, and a rich broth for the perfect comfort food. Slow-cooked to melt-in-your-mouth perfection in just 2.5 hours, it’s a family favorite that never fails.

Ingredients

Scale

For the Stew

2 lbs beef stewing meat, cut into 2-inch cubes (chuck roast substitute)
1/4 cup all-purpose flour (gluten-free if needed)
1 tbsp salt
1 tbsp black pepper
2 tbsp vegetable or olive oil
1 cup red wine (or beef broth)
2 tbsp unsalted butter
2 medium onions, diced & quartered
4 cloves garlic, minced & whole
2 tbsp Worcestershire sauce
2 tbsp tomato paste
4 cups low-sodium beef broth
2 bay leaves
1 tbsp thyme
3 medium carrots, chopped
2 stalks celery, diced
1 lb mini red potatoes, halved
8 oz baby bella mushrooms
2 tbsp parsley, chopped

Equipment Needed

Dutch oven

Instructions

Prepare beef: Toss beef with flour, salt, and pepper. Let sit 5 minutes.
Sear: Heat oil in Dutch oven. Brown beef in batches until crust forms.
Build base: Sauté onions 3 minutes, add garlic 1-2 minutes until fragrant.
Deglaze: Pour in red wine, scrape pot, simmer 2-3 minutes.
Create sauce: Stir in butter, Worcestershire, tomato paste, and broth.
Simmer: Add beef, onions, garlic, bay leaves, thyme. Cover, simmer 1.5 hrs.
Oven finish: Preheat oven 300°F. Remove herbs, bay leaves. Add veggies, cover, transfer to oven 1 hr.
Check thickness: Add broth if thin, slurry if thick.
Serve: Ladle into bowls, garnish with parsley.

Notes

Pro tip: Don’t overcrowd the pan when browning beef—this ensures a deep, flavorful sear. The oven finish guarantees tender beef and perfectly cooked vegetables.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Dinner, Comfort Food, Stew
Method: Stovetop + Oven
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 4g
Sodium: 600mg
Fat: 15g
Saturated Fat: 5g
Carbohydrates: 25g
Fiber: 5g
Protein: 30g
Cholesterol: 100mg

Keywords: beef stew, comfort food, winter recipes, hearty dinner, dutch oven stew