Why You’ll Love This Recipe

I love how this stew brings together simple ingredients to create something that feels hearty and satisfying. The beef sears to a deep golden brown, locking in flavor, while the red wine and tomato paste add richness and depth to the broth. The potatoes, carrots, and celery soak up all those juices as they simmer. It’s naturally gluten-free when I use arrowroot or cornstarch, and it makes the house smell amazing while it cooks. Whether I’m making it for a weeknight meal or Sunday dinner, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs beef chuck roast, cut into 1-inch cubes
1½ tsp kosher salt
½ tsp freshly ground black pepper
2 tbsp extra virgin olive oil
1 large yellow onion, chopped
4 garlic cloves, minced
2 tbsp red wine vinegar
1 tbsp tomato paste
2 tbsp arrowroot powder (or cornstarch/flour)
1 cup red wine (cabernet or pinot noir)
4 cups low-sodium beef broth
½ tsp dried thyme
2 bay leaves
1 lb baby white potatoes, halved or quartered
4 medium carrots, peeled and sliced
3 celery ribs, chopped
Optional: Fresh thyme for garnish

Directions

I pat the beef dry and season it well with salt and pepper.
In a Dutch oven, I heat olive oil over medium-high heat and sear the beef in batches until browned on all sides, then set it aside.
Using the same pot, I sauté the chopped onion and garlic until fragrant. Then I deglaze the pot with red wine vinegar, scraping up the flavorful browned bits.
I stir in the tomato paste and let it cook for about a minute to deepen the flavor. Then I return the beef to the pot and sprinkle the arrowroot powder over everything, stirring to coat.
I pour in the red wine and beef broth, add the dried thyme and bay leaves, and bring it all to a boil. Once it boils, I reduce the heat to a gentle simmer, cover partially, and let it cook for 1 hour.
After an hour, I add the potatoes, carrots, and celery, and simmer for another 25–30 minutes until the vegetables are fork-tender.
I remove the bay leaves, adjust the seasoning if needed, and serve hot, garnished with fresh thyme if I have some on hand.

Servings and timing

This recipe yields 6 servings, with a total cook time of 1 hour and 45 minutes. That includes a few minutes for searing and prep, an hour for the beef to tenderize, and about 30 minutes for the vegetables to finish cooking.

Variations

I sometimes switch things up by adding mushrooms or parsnips, which add more depth and sweetness. For extra umami, I’ve stirred in a splash of Worcestershire sauce or a touch of anchovy paste. If I want it extra thick, I mash a few of the cooked potatoes directly into the broth. I’ve also made this using beef bone broth for even more richness and nutrients.

Storage/reheating

Leftovers keep beautifully in the fridge for up to 4 days, and I think the flavors get even better overnight. I reheat it gently on the stovetop over medium-low heat, stirring occasionally to keep the broth from separating. It also freezes well—I let it cool completely, then store it in airtight containers for up to 3 months. When reheating from frozen, I thaw overnight in the fridge and warm it slowly.

FAQs

What’s the best cut of beef for stew?

I always use chuck roast because it has great marbling and becomes super tender when slow-cooked. Stew meat works too, but I find chuck gives better texture and flavor.

Can I make this without wine?

Yes, I’ve made it with extra beef broth in place of the wine and it still tastes delicious. The wine just adds a deeper flavor, but it’s totally optional.

How do I thicken beef stew naturally?

Besides the arrowroot or flour, I sometimes mash a few of the cooked potatoes right into the broth. This gives the stew a natural thickness without adding anything extra.

Is this stew gluten-free?

It is when I use arrowroot powder or cornstarch instead of flour. I always double-check my broth label to make sure there are no hidden gluten ingredients.

Can I make this in a slow cooker?

Yes, I’ve adapted it for the slow cooker by searing the beef first, then adding everything to the crockpot. I cook it on low for 7–8 hours or high for about 4 hours, adding the vegetables halfway through if I want them to stay firmer.

Conclusion

This classic beef stew is one of those timeless meals that I never get tired of making—or eating. It’s rich, cozy, and deeply satisfying with tender chunks of beef, hearty vegetables, and a broth that’s full of flavor. Whether I’m feeding family or batch-cooking for the week, this stew always delivers the kind of comfort and warmth that makes dinner feel special.