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An overhead view of a delicious homemade beef stew simmering in a dutch oven. The stew is full of tender beef and hearty vegetables.

Beef Stew Recipe: The Ultimate Comfort Food Classic

This classic beef stew recipe delivers a rich, hearty, and deeply flavorful meal every time. With tender beef, wholesome vegetables, and a savory gravy, it's the ultimate comfort food for any occasion.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons Olive oil
  • 3 lbs Beef chuck cut into 1.5-inch cubes
  • 2 teaspoons Kosher salt more to taste
  • 1 teaspoon Black pepper freshly ground
  • 2 Yellow onions large, chopped
  • 4 Carrots peeled and sliced into 1-inch thick rounds
  • 3 stalks Celery sliced
  • 4 cloves Garlic minced
  • 2 tablespoons Tomato paste
  • 1/4 cup All-purpose flour
  • 1 cup Dry red wine such as Cabernet Sauvignon or Merlot
  • 4 cups Beef broth low-sodium
  • 2 Bay leaves
  • 1.5 lbs Yukon Gold potatoes peeled and cut into 1.5-inch chunks
  • Fresh parsley chopped, for garnish

Equipment

  • 1 Large Dutch oven or heavy-bottomed pot
  • 1 Wooden Spoon

Method
 

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Add the beef in a single layer (working in batches if necessary) and sear on all sides until well-browned. Remove the beef and set aside.
  3. Reduce the heat to medium. Add the onions, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for one more minute until fragrant.
  4. Add the tomato paste and cook for 1 minute, stirring constantly.
  5. Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute.
  6. Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2 minutes.
  7. Stir in the beef broth, bay leaves, and the seared beef with its juices. Bring the mixture to a simmer.
  8. Reduce the heat to low, cover, and cook for 1 hour and 30 minutes.
  9. Add the potatoes to the pot, stir, and cover again. Continue to cook for an additional 45-60 minutes, or until the beef and potatoes are fork-tender.
  10. Remove the bay leaves. Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley before serving.

Notes

For an even richer flavor, use a combination of beef broth and a high-quality beef stock.
Ensure the beef is patted completely dry before searing to achieve the best possible crust.
This stew tastes even better the next day as the flavors have more time to meld together.