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Hearty Beef Stew

Warm, comforting, and full of rich flavor, this hearty beef stew features tender chunks of beef, vegetables, and a savory broth. The perfect cozy meal for chilly days.
5 from 2 votes
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Servings 6
Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: 2 hours 25 minutes

Ingredients

  • 2 tbsp olive oil
  • 2 ½ lbs chuck roast cut into 1 ½-inch cubes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • ¼ cup all-purpose flour
  • 1 small yellow onion diced
  • 2 celery stalks diced
  • 2 cups baby carrots
  • 6 Yukon gold potatoes cubed
  • 2 tbsp tomato paste
  • 2 tbsp minced garlic
  • 1 cup red wine
  • 4 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp balsamic vinegar
  • 1 tbsp beef bouillon
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 sprig thyme

Instructions

  • Season the beef with salt, pepper, onion powder, garlic powder, paprika, & Worcestershire sauce. Toss with flour until evenly coated.
  • Heat olive oil in a Dutch oven over medium heat. Sear beef in batches until browned on all sides. Transfer to a plate and set aside.
  • In the same pot, add onions, celery, garlic and balsamic vinegar. Cook 5–6 minutes, stirring occasionally, until softened. Add tomato paste, cook 1 minute.
  • Pour in red wine and scrape up any browned bits from the bottom of the pot. Let it simmer 2–3 minutes to reduce slightly.
  • Return beef (and juices) to the pot. Add beef broth, beef bouillon, bay leaves, rosemary, and thyme. Stir to combine. Cover, reduce heat to low and simmer for 1 1/2- 2 hrs or until beef is tender.
  • Add the potatoes and carrots. Let it simmer for another 35 minutes, or until the potatoes are soft.
  • Remove bay leaves and herb sprigs. Taste and adjust seasoning as needed. (Make a corn starch slurry to thicken stew if it’s too watery. 1 tbsp cornstarch/ 1 tbsp water mixed together)
  • Garnish with parsley and serve!