Homestyle Beef Stew
This comforting homestyle beef stew features melt-in-your-mouth chunks of beef chuck, tender carrots, and hearty potatoes simmered in a rich, herb-infused red wine gravy. It is the ultimate soulful meal that provides a hug in a bowl and tastes even better as leftovers the next day.
Prep
20m
Cook
150m
Serves
6
1 Ingredients
| Qty | Ingredient |
|---|---|
| 2 lbs 900 g | Beef chuck roast, cut into 1-inch cubes |
| 2 tbsp 30 ml | Vegetable oil |
| 1 large 200 g | Yellow onion, chopped |
| 4 cloves 12 g | Garlic, minced |
| 4 cups 960 ml | Beef broth |
| 1 cup 240 ml | Dry red wine (such as Cabernet Sauvignon) |
| 2 tbsp 30 ml | Tomato paste |
| 1 tbsp 15 ml | Worcestershire sauce |
| 1.5 lbs 680 g | Yukon Gold potatoes, cubed |
| 3 large 300 g | Carrots, peeled and sliced |
| 1 tsp 1 g | Dried thyme |
| 1 tsp 1 g | Dried rosemary |
| 0.25 cup 30 g | All-purpose flour |
| 2 pieces 2 count | Bay leaves |
2 Method
Step 1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Toss the beef in flour until lightly coated.
Step 2. Heat the oil in a large Dutch oven over medium-high heat. Brown the beef in batches to avoid crowding the pan, ensuring a deep crust forms on all sides. Remove beef and set aside.
Step 3. In the same pot, add the onions and cook until translucent, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
Step 4. Pour in the red wine to deglaze the pot, scraping up all the browned bits (fond) from the bottom with a wooden spoon.
Step 5. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Return the browned beef to the pot.
Step 6. Bring the liquid to a boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and simmer for 1 hour and 30 minutes.
Step 7. Stir in the potatoes and carrots. Cover and continue to simmer for another 45 to 60 minutes, or until the beef is fork-tender and the vegetables are soft.
Step 8. Remove the bay leaves. If the stew is too thin, simmer uncovered for 10 minutes to reduce. Adjust salt and pepper to taste before serving.
💡 Chef's Tips
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Don't skip browning the meat; that caramelized crust is where most of the deep flavor comes from.
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Use Yukon Gold potatoes because they hold their shape well during long simmering compared to Russets.
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If you prefer not to use wine, substitute it with an equal amount of beef broth and a tablespoon of balsamic vinegar for acidity.
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For a thicker gravy, mash one or two of the cooked potato chunks directly into the liquid at the end of cooking.
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