Beef Stew
Ingredients
&w=3840&q=75){kind=small}
- 2 pounds beef chuck – cut into 1.5-inch cubes, patted dry
- 2 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 cup all-purpose flour
- 3 tablespoons neutral oil
- 2 cups yellow onion – chopped (~2.5 medium yellow onions)
- 1 cup celery – chopped
- 4 cloves garlic – minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 leaves bay leaves
- 4 sprigs fresh thyme
- 3 cups carrots – cut into 1-inch chunks
- 1 1/2 pounds yukon gold potatoes – cut into 1.5-inch chunks (~4 medium yukon gold potatos)
- 1 cup frozen peas
- flat-leaf parsley – chopped (for serving)
Instructions
1. Season the beef chuck with about half of the kosher salt and black pepper, then toss with the all-purpose flour until lightly coated; shake off any excess.
2. Heat 2 tablespoons of the neutral oil in a heavy Dutch oven over medium-high heat. Brown the meat in 2–3 batches until well seared on at least two sides, about 15–20 minutes total; add the remaining oil only if the pot looks dry. Transfer the browned meat to a bowl.
3. Reduce the heat to medium. Add the yellow onion and celery and cook, stirring and scraping up brown bits, until softened, about 8 minutes. Stir in the garlic and cook until fragrant, 1 minute. Add the tomato paste and cook, stirring, until it darkens slightly, 2 minutes.
4. Pour in the dry red wine and scrape the bottom to deglaze. Simmer until reduced by about half, 4 minutes.
5. Return the meat and any accumulated juices to the pot. Add the beef broth, Worcestershire sauce, bay leaves, fresh thyme, and the reserved seasoning; bring to a gentle simmer, cover, and cook on low until the meat begins to turn tender, about 75 minutes.
6. Stir in the carrots and yukon gold potatoes. Cover and continue simmering until the meat and vegetables are very tender, about 40 minutes.
7. Uncover, stir in the frozen peas, and simmer until heated through, 3 minutes. Remove the herb stems and leaves, then turn off the heat and let the stew rest 10 minutes to thicken slightly.
8. Taste and adjust seasoning if needed. Ladle into bowls and finish with flat-leaf parsley for serving.
Beef stew is a foundational braise found across many food cultures, built on the simple idea of slowly simmering tougher cuts of beef with aromatic vegetables until everything becomes tender and unified. In North America and much of Europe, the canonical pairing includes onions, carrots, celery, and potatoes, with a stock base and gentle herbs like thyme and bay leaf. Long, low heat transforms well-marbled cuts into spoon-tender bites while building a glossy sauce that clings to the vegetables.
While countless regional variations exist—from Irish-style stews to wine-rich French renditions—the throughline is technique: brown the meat, sweat the aromatics, deglaze, and simmer patiently. Some versions lean tomato-forward; others forgo tomato entirely. Many home cooks enrich the stew with a small amount of flour or starch to help the broth glaze the meat and vegetables without turning pasty.