Hearty Beef Stew

Name: Hearty Beef Stew
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: American
Ingredients: 2.5 lbs (1.1 kg) beef chuck roast, cut into 1.5-inch cubes; 3 tablespoons all-purpose flour; 1.5 teaspoons salt; 1 teaspoon black pepper; 3 tablespoons olive oil, divided; 1 large onion, diced; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 cup dry red wine (Cabernet or Merlot); 4 cups beef broth (low-sodium); 2 tablespoons Worcestershire sauce; 2 bay leaves; 3 sprigs fresh thyme (or 1 teaspoon dried); 1 lb (450g) Yukon Gold potatoes, cut into 1-inch chunks; 4 large carrots, peeled and cut into 1-inch rounds; 2 stalks celery, sliced; 1 cup frozen peas (added at end); 2 tablespoons fresh parsley, chopped, for garnish

Published March 15, 2026 · 6 servings · 2 hours 20 minutes total

This is the beef stew that tastes like it simmered all day — but you only need about two hours. The secret is searing the flour-coated beef until deeply browned, deglazing with red wine to capture every bit of fond, then letting time and gentle heat transform tough chuck roast into meltingly tender, gravy-soaked perfection. It tastes even better the next day.

Prep Time
20 min

Cook Time
2 hr

Total Time
2 hr 20 min

Servings
6

Ingredients

2 1/2 lbs (1.1 kg) beef chuck roast, cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 teaspoon black pepper
3 tablespoons olive oil, divided
1 large onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup dry red wine (Cabernet Sauvignon or Merlot)
4 cups beef broth (low-sodium)
2 tablespoons Worcestershire sauce
2 bay leaves
3 sprigs fresh thyme (or 1 teaspoon dried)
1 lb (450g) Yukon Gold potatoes, cut into 1-inch chunks
4 large carrots, peeled and cut into 1-inch rounds
2 stalks celery, sliced into 1/2-inch pieces
1 cup frozen peas
2 tablespoons fresh parsley, chopped, for garnish

Instructions

Prep the beef. Pat the beef cubes very dry with paper towels — moisture prevents browning. Toss them with flour, salt, and pepper in a bowl until evenly coated.
Sear the beef. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until just beginning to smoke. Working in batches (do not crowd the pot), sear the beef for 2-3 minutes per side until deeply browned on all sides. This fond (browned crust) is the foundation of your stew's flavor. Remove seared beef to a plate.
Build the base. Add the remaining oil to the pot. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and beginning to turn golden. Add garlic and tomato paste, cooking for 1 minute until fragrant and the paste deepens in color.
Deglaze with wine. Pour in the red wine and immediately use a wooden spoon to scrape up every last bit of browned goodness from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
Simmer the beef. Return the beef and any juices that accumulated on the plate. Add beef broth, Worcestershire sauce, bay leaves, and thyme. Bring to a boil, then drop the heat to maintain a gentle simmer (small, lazy bubbles). Cover and cook for 1 hour.
Add vegetables. Add the potatoes, carrots, and celery to the pot. Stir gently. Cover and continue simmering for another 45-60 minutes until the beef is fork-tender (it should fall apart with gentle pressure) and the vegetables are cooked through but not mushy.
Finish and serve. Stir in the frozen peas during the last 5 minutes — they just need to heat through. Remove the bay leaves and thyme stems. Taste and adjust salt and pepper. Ladle into deep bowls, garnish with fresh parsley, and serve with thick slices of crusty bread for soaking up the gravy.

Pro Tips

Chuck roast is the only choice. Don't Buy a whole chuck roast and cut it yourself. The marbling and connective tissue in chuck break down into silky gelatin during the long simmer.
Dry the beef before searing. This is the most important step. Wet meat steams instead of searing, and you lose all that beautiful Maillard reaction (browning) that gives the stew its depth.
Don't boil — simmer. A rolling boil toughens the beef and makes it stringy. You want gentle, lazy bubbles. If needed, transfer the covered Dutch oven to a 325°F oven for even more consistent heat.
It's better the next day. Stew improves dramatically after a night in the fridge. The flavors meld and deepen. Cool completely, refrigerate, and reheat gently on the stovetop.

Variations

Guinness beef stew: Replace the red wine with a can of Guinness stout. Add 1 tablespoon of brown sugar to balance the bitterness. The result is darker, richer, and deeply savory — perfect for St. Patrick's Day.
Slow cooker version: Sear the beef and make the base on the stovetop as directed. Transfer everything to a slow cooker, add broth and vegetables, and cook on low for 7-8 hours or high for 4-5 hours.
Provencal-style: Add a 14 oz can of diced tomatoes, 1/2 cup of pitted Kalamata olives, and 2 teaspoons of herbes de Provence for a Mediterranean twist. Serve over egg noodles instead of with bread.

Nutrition Facts

Per serving (approximate)

Calories	480 kcal
Fat	18g
Carbohydrates	32g
Protein	44g
Fiber	5g