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The Ultimate Beef Stew Recipe: A Comforting Classic That Never Goes Out of Style

A hearty, comforting beef stew made with tender chuck roast, vibrant vegetables, and aromatic herbs in a rich wine-infused broth. This classic stew delivers melt-in-your-mouth beef and deep flavors perfect for family dinners or chilly nights.
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Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American Comfort Food
Calories: 296
Ingredients Method Notes

Ingredients
  

  • 2 pounds cubed beef chuck or stewing meat
  • Flour for dredging
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 sticks celery chopped
  • 6 cloves garlic minced
  • 1 6-ounce can tomato paste
  • 1 cup dry red wine
  • 3 cups beef broth low-sodium
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon Italian seasoning
  • 3 bay leaves
  • 1 pound Yukon Gold potatoes peeled and diced
  • 4 medium carrots peeled and sliced
  • 1 cup frozen peas optional
  • Salt and pepper to taste

Method
 

  1. Pat beef dry and dredge lightly in flour.
  2. Heat olive oil in Dutch oven. Sear beef in batches, 3-4 minutes per side. Remove and set aside.
  3. Sauté onion and celery until softened. Add garlic and tomato paste; cook 1-2 minutes.
  4. Deglaze with red wine, scraping browned bits. Add broth, Worcestershire sauce, seasoning, and bay leaves. Return beef with juices.
  5. Bring to boil, then reduce to simmer. Cover and cook 1 hour, stirring occasionally.
  6. Add potatoes and carrots. Cover and simmer another 1 hour until beef is tender and vegetables are cooked.
  7. Remove bay leaves. Stir in peas and cook 2-3 minutes. Season with salt and pepper to taste.

Notes

Always brown beef in batches for best flavor. Keep simmering gentle—vigorous boiling makes beef tough. Add vegetables in stages to avoid mushy texture.