Why You’ll Love This Recipe
I love how this stew transforms simple ingredients into a deeply flavorful dish that only gets better with time. The beef becomes melt-in-your-mouth tender after simmering for hours, and the carrots and potatoes soak up all the savory juices. The red wine and tomato paste give the broth a rich depth, while a splash of Worcestershire sauce adds that perfect umami kick. It’s a recipe I keep on repeat throughout the colder months—and it’s just as good the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds cubed beef chuck or stewing beef
Flour for dredging
2 tablespoons olive oil, divided (plus more as needed)
1 medium onion, chopped
3 celery stalks, chopped
6 garlic cloves, minced
1 (6-ounce) can tomato paste
1 cup dry red wine
3 cups beef broth
1 tablespoon Worcestershire sauce
¼ teaspoon Italian seasoning
3 bay leaves
1 pound Yukon Gold potatoes, peeled and diced
4 medium carrots, peeled and thickly sliced
1 cup frozen peas (optional)
Salt and pepper, to taste
Directions
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I start by prepping all my ingredients. I like to peel and chop the potatoes and carrots just before adding them to keep them fresh.
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I coat the beef cubes in flour, shaking off the excess. This helps create a richer texture in the stew.
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In a large Dutch oven, I heat 1 tablespoon of olive oil over medium-high heat. I sear the beef in two batches, letting it brown undisturbed before turning. I add more oil for the second batch if needed, then transfer all the seared beef to a plate.
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If the pot looks dry, I add another splash of olive oil. I then sauté the onions and celery for about 5 minutes until softened.
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I stir in the garlic and tomato paste, cooking it for 1–2 minutes to bring out the tomato’s sweetness.
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I pour in the red wine, beef broth, and Worcestershire sauce, scraping up all the brown bits stuck to the pot.
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I return the beef and any juices to the pot, add Italian seasoning and bay leaves, and bring everything to a gentle boil. Then I reduce the heat, cover the pot, and simmer it for 1 hour—stirring occasionally and adjusting the heat to maintain a gentle bubble.
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I stir in the diced potatoes and carrots, cover again, and continue simmering for another hour or until the meat and vegetables are tender.
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Once everything is done, I remove the bay leaves and stir in the peas. I let them warm through before serving.
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I always taste and adjust the seasoning with salt and pepper before ladling it into bowls.
Servings and timing
This recipe yields 6 servings and takes about 2 hours and 40 minutes total. That includes 15 minutes of prep and a 2-hour, 25-minute simmer time for maximum tenderness and flavor development.
Variations
I like to change things up depending on what I have. Sometimes I add mushrooms for a bit more earthiness or a pinch of smoked paprika for added depth. If I’m out of red wine, a splash of balsamic vinegar or extra Worcestershire sauce works well for boosting the richness. And when I want a thicker stew, I mash a few potatoes into the broth or add a cornstarch slurry near the end.
Storage/reheating
Beef stew keeps well in the fridge for up to 4 days, and it actually tastes better the next day after the flavors have melded. I reheat it gently on the stovetop over low heat, stirring often. It also freezes beautifully—once cooled, I store it in an airtight container for up to 3 months. To reheat from frozen, I thaw it overnight in the fridge or warm it slowly straight from the freezer in a covered pot over low heat.
FAQs
What’s the best cut of beef for stew?
I always use a well-marbled chuck roast cut into cubes. It becomes incredibly tender and flavorful after long simmering. Leaner cuts won’t give the same results.
Can I skip the wine?
Yes, I’ve made it without wine by using extra beef broth instead. It still tastes great, though the wine adds a deeper layer of flavor if I have it on hand.
How do I make the stew thicker?
If I want it thicker, I mash a few of the cooked potatoes directly into the broth or mix a tablespoon of cornstarch with cold water and stir it in during the last 10–15 minutes of cooking.
Can I make this in the oven?
Definitely. After bringing everything to a simmer on the stove, I cover the pot and place it in a 325°F oven. The cooking time is similar—about 2 hours total with veggies added halfway through.
Are frozen peas necessary?
Not at all. I add them for color and sweetness, but I’ve made it plenty of times without them. They’re a nice touch, but totally optional.
Conclusion
This beef stew is one of those classic dishes I never get tired of. It’s rich, warming, and packed with flavor from hours of slow simmering. Whether I’m making it for a weekend dinner, prepping meals for the week, or just need something comforting, this stew always delivers. It’s simple, satisfying, and guaranteed to bring everyone to the table.
Print
Beef Stew
- Total Time: 2 hours 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A rich, slow-simmered beef stew with tender chuck roast, carrots, and potatoes in a savory red wine sauce. This one-pot classic is pure comfort food—perfect for cold nights and cozy dinners.
Ingredients
2 pounds cubed beef chuck or stewing beef (see Note)
Flour for dredging
2 tbsp olive oil (divided, plus more as needed)
1 medium onion, chopped
3 celery stalks, chopped
6 garlic cloves, minced
1 (6 oz) can tomato paste (see Note)
1 cup dry red wine
3 cups beef broth
1 tbsp Worcestershire sauce
¼ tsp Italian seasoning
3 bay leaves
1 lb Yukon Gold potatoes, peeled and diced
4 medium carrots, peeled and sliced thick
1 cup frozen peas (optional)
Salt and pepper, to taste
Instructions
Prepare ingredients. Peel and chop potatoes and carrots just before adding them later in the recipe.
Dredge beef cubes lightly in flour, shaking off excess.
Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Sear the beef in two batches until browned on all sides, adding more oil as needed. Transfer seared beef to a plate.
If the pot is dry, add another teaspoon of olive oil. Add onions and celery; sauté for about 5 minutes.
Stir in garlic and tomato paste; cook for 1–2 minutes until fragrant.
Pour in wine, beef broth, and Worcestershire sauce. Stir to scrape up browned bits from the bottom of the pot.
Return the beef (and any juices) to the pot. Add Italian seasoning and bay leaves. Bring to a gentle boil, then reduce heat, cover, and simmer for 1 hour, stirring occasionally.
Add potatoes and carrots. Cover again and simmer for another hour, stirring occasionally, until beef and vegetables are tender.
Remove bay leaves and stir in peas. Cook for 2–3 minutes until warmed through.
Season to taste with salt and pepper. Serve hot and enjoy!
Notes
For the best flavor, use well-marbled beef chuck cut into 1½-inch cubes. Avoid lean cuts, which can be tough.
If using double-concentrated tomato paste, reduce the amount by half.
You can cook steps 7–8 in the oven at 325°F for a similar result.
Skim excess fat off the top before serving or reheating (normal for stew).
For a thicker stew, simmer uncovered for the last 10–15 minutes.
- Prep Time: 15 minutes
- Cook Time: 2 hours 25 minutes
- Category: Main Dish, Stew
- Method: Stovetop (or Oven-Braised)
- Cuisine: American / European
