She Strengthens

Hearty Beef Stew Recipe for a Cozy Night In

When it comes to comfort food, few dishes can rival a rich, flavorful beef stew. But often, recipes fall short by overcooking the vegetables, leaving them mushy and unappetizing. Not this one! Our approach ensures that every component of the stew is cooked to perfection.

The Secret to Tender Meat and Crisp Vegetables

We start by braising the beef in red wine and beef broth, along with onions and aromatics, until a rich, dark sauce develops. This step alone takes about an hour, but trust us, it’s worth it. After that, we add in carrots, celery, and potatoes, which cook until they’re tender but still retain their texture. Finally, we stir in some frozen peas for a burst of freshness and color.

Serving Suggestions

This stew is incredibly versatile. Serve it over egg noodles, polenta, or our creamy Celery Root Purée. Alternatively, offer plenty of crusty bread on the side to mop up all that delicious sauce.

Crock Pot Alternative and International Twists

If you’re short on time, try our Slow Cooker Beef Stew recipe for a hands-off approach. Or, explore international beef stew recipes for inspiration from around the world. For more tips and tricks, including the best cut of beef to use, check out our Ultimate Guide to Beef Stew.

Yield and Cooking Time

This recipe yields 4 to 6 servings and takes approximately 2 hours and 45 minutes to prepare, with 45 minutes of active cooking time.

Ingredients

• 1/4 cup plus 1 tablespoon all-purpose flour
• 2 teaspoons kosher salt, plus more for seasoning
• 1 teaspoon freshly ground black pepper, plus more for seasoning
• 1 (3-pound) boneless chuck roast
• 3 tablespoons vegetable oil
• 1 medium yellow onion, large dice
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 4 cups (1 quart) low-sodium beef broth
• 2 bay leaves
• 4 fresh thyme sprigs
• 3 medium carrots
• 3 medium celery stalks
• 4 medium Yukon Gold potatoes (about 1 1/2 pounds)
• 1 cup frozen peas

Step-by-Step Instructions

1. Prepare the Meat: Trim the roast of excess fat and sinew, then cut it into 1- to 1-1/2-inch cubes. Coat the meat in a mixture of flour, salt, and pepper.
2. Brown the Meat: Heat oil in a large pot over medium heat. Cook the meat in batches until browned all over, about 4 to 5 minutes per batch.
3. Soften the Onion: Add the onion to the pot and cook until softened and lightly browned, about 5 minutes.
4. Add Aromatics: Stir in tomato paste and cook until fragrant, about 1 minute. Then, add the remaining flour and cook for another minute.
5. Add Wine and Broth: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat and simmer uncovered for 1 hour.
6. Add Vegetables: Cut the carrots, celery, and potatoes into large dice and add them to the pot. Stir to combine, cover, and simmer until the vegetables and meat are tender, about 1 hour more.
7. Finish with Peas: Stir in the frozen peas and simmer uncovered until warmed through, about 5 minutes. Season with salt and pepper to taste.