Description
A rich, savory one-pot meal filled with tender beef, hearty vegetables, and a flavorful broth. This classic beef stew is perfect for cozy nights, family dinners, or meal prep during colder months.
Ingredients
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
Instructions
Pat beef dry and season with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.
Add onion and garlic to the same pot; sauté until fragrant. Deglaze with red wine vinegar, scraping up browned bits.
Stir in tomato paste and cook for 1 minute. Return beef to the pot and sprinkle with arrowroot powder. Stir to coat evenly.
Pour in red wine, beef broth, thyme, and bay leaves. Bring to a boil, then reduce heat to low. Simmer partially covered for 1 hour.
Add potatoes, carrots, and celery. Simmer another 25–30 minutes, or until vegetables and beef are tender.
Remove bay leaves, taste, and adjust seasoning as needed. Garnish with fresh thyme before serving.
Notes
For best flavor, use beef chuck roast and allow enough simmering time for the meat to become fork-tender.
To keep it gluten-free, use arrowroot or cornstarch instead of flour.
Add Worcestershire sauce or a touch of anchovy paste for extra umami depth.
Stew thickens as it cools — thin with a splash of broth when reheating.
Freezes well for up to 3 months; reheat gently over medium-low heat.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish, Stew
- Method: Stovetop / Simmered
- Cuisine: American
