Hearty Beef Stew: Slow-Cooked Comfort in a Pot (Print Version)

Hearty Beef Stew recipe that brings warmth and flavor. Learn my easy, slow-cooked method with personal tips and tricks for a truly comforting meal.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 32 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Meat, Gluten

# Ingredients:

→ Main Players

01 - 2 lbs beef chuck, cut into 1.5-2 inch cubes
02 - 2 tbsp all-purpose flour (for dredging)

→ Aromatics & Veggies

03 - 2 tbsp olive oil
04 - 1 large yellow onion, chopped
05 - 3 carrots, peeled and cut into 1-inch pieces
06 - 2 celery stalks, chopped
07 - 4 cloves garlic, minced
08 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into 1.5-inch cubes
09 - 1 tbsp tomato paste

→ Liquids & Thickeners

10 - 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
11 - 4 cups beef broth

→ Herbs & Seasoning

12 - 2 bay leaves
13 - 2 sprigs fresh thyme
14 - 1 sprig fresh rosemary
15 - Salt and freshly ground black pepper, to taste
16 - Fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, pat that beef chuck dry with paper towels. Seriously, this step is crucial for getting a good sear, which means more flavor for your Hearty Beef Stew. Cut it into 1.5 to 2-inch cubes. Now, toss those cubes with a tablespoon of flour, a good sprinkle of salt, and plenty of black pepper. You want each piece lightly coated. This is where I sometimes get a bit impatient and don't dry the beef enough, leading to steaming instead of browning. Don't be like me!
02 - Heat a heavy-bottomed pot or Dutch oven over medium-high heat with a couple of tablespoons of olive oil. Once shimmering, add your beef in a single layer, making sure not to overcrowd the pot. This is the golden rule! Sear until deeply browned on all sides, about 3-4 minutes per side. Remove the seared beef to a plate and repeat with the remaining batches, adding more oil if needed. That crust? That's pure flavor! I remember the time I tried to rush this part and ended up with sad, grey beef – oops!
03 - Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot, along with a pinch more salt. Sauté, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5-7 minutes. You'll smell that sweet, savory aroma starting to build – that's the magic happening! This is where the base of your Hearty Beef Stew really comes alive.
04 - Stir in the minced garlic and tomato paste, cooking for another minute until fragrant. Now, pour in the red wine. Scrape up all those delicious browned bits from the bottom of the pot with a wooden spoon – that's called deglazing, and it's essential for deep flavor! Let the wine simmer and reduce by about half, maybe 3-5 minutes. I once skipped the wine, and the stew was good, but it lacked that certain je ne sais quoi.
05 - Return the seared beef to the pot. Pour in the beef broth until the meat is mostly submerged. Add the bay leaves, fresh thyme, and rosemary sprigs. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and cook for about 1.5 to 2 hours, or until the beef is fork-tender. This is the low-and-slow part, where all those flavors meld beautifully into a rich Hearty Beef Stew. I sometimes get distracted here and forget to check the liquid level, so keep an eye out!
06 - After the beef is tender, add the chopped potatoes to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the potatoes are tender. At this point, I usually check the seasoning and adjust with more salt and pepper if needed. Remove the bay leaves and herb sprigs. The stew should be thick and glossy, with tender meat and vegetables. It's truly a sight and smell to behold!

# Notes:

01 - Always sear your beef in batches for that crucial deep brown crust.
02 - This stew tastes even better the next day, so it's a fantastic make-ahead meal.
03 - If you don't have red wine, a splash of balsamic vinegar works surprisingly well for depth.
04 - A crusty baguette is non-negotiable for soaking up every last bit of that amazing sauce.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - Wooden spoon
03 - Sharp knife
04 - Cutting board

# Nutrition (Per Serving):

Calories: 550
Total Fat: 30g
Total Carbohydrate: 40g
Protein: 35g

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