Tougher cuts of beef become tender when cooked low and slow for hours.
This method turns inexpensive meat into a comforting meal for the whole family.
Why You'll Love This Recipe
About the Ingredients
3 pounds (1.4 kg) beef chuck roast, cut into 1 inch cubes
Chuck roast has enough fat to stay moist during long cooking.
2 tablespoons olive oil
Use extra virgin for best flavor, though vegetable oil works too.
1 pound (450 g) baby carrots, halved
Look for bright orange color and firm texture at the store.
1 large yellow onion, chopped
Red onions work here but yellow gives a sweeter base.
3 cloves garlic, minced
Fresh garlic provides better punch than jarred versions.
4 cups (960 ml) beef broth
Low sodium allows you to control salt levels yourself.
1 cup (240 ml) dry red wine
Skip this step if cooking for children under twelve.
2 tablespoons tomato paste
Concentrated flavor helps thicken the sauce naturally.
1 teaspoon dried thyme
Crush leaves between fingers before adding to release oils.
Salt and black pepper to taste
Add gradually since broth varies in saltiness.
Step-by-Step Instructions
1. Prep the meat
Pat the beef chunks dry with paper towels to ensure a good sear.
2. Sear the beef
Heat oil in a Dutch oven over medium high heat at 400 degrees Fahrenheit or 200 Celsius until shimmering. Brown the meat in batches until deep golden brown on all sides.
3. Cook aromatics
Remove meat and add onions and carrots to the same pot. Cook until they soften and begin to caramelize edges.
4. Deglaze pot
Pour in wine and scrape up any brown bits stuck to the bottom. Let it bubble for three minutes to cook off alcohol.
5. Combine ingredients
Return beef to the pot along with broth, tomato paste, and thyme. Bring to a boil then reduce heat immediately.
6. Simmer stew
Cover the pot and cook at a low simmer for two hours. The liquid should show gentle bubbles breaking the surface occasionally.
7. Check tenderness
Test a piece of beef with a fork to see if it yields easily. Continue cooking if the meat feels tough or chewy.
8. Season final
Stir in salt and pepper to balance flavors before serving.
How to Store Beef Stew Recipes
Refrigerator
Store in an airtight container for up to four days
Freezer
Portion into bags and freeze for up to three months
Reheating
Warm gently on stove top with a splash of water
Tips & Tricks
- Cut meat into uniform sizes so everything finishes cooking at once
- Brown the beef in batches to avoid steaming instead of searing
- Don't lift the lid while simmering or heat escapes too quickly
Frequently Asked Questions
Q: Can I use a slow cooker?
Yes you can transfer everything to a slow cooker after browning. Cook on low for six to eight hours instead of stovetop.
Q: How do I know when the meat is done?
The beef should shred easily when poked with a fork. If it resists, keep cooking in fifteen minute increments.
Q: What kind of wine works best?
Choose a dry red like cabernet or merlot for depth. Do not use cooking wine as it tastes salty and metallic.
Q: Can I make this ahead of time?
This dish tastes better the next day after flavors meld. Prepare it fully and refrigerate before reheating.
Delicious Variations
- Add diced bell peppers for a colorful twist
- Swap beef broth for chicken stock for lighter flavor
- Include celery stalks to enhance herbal notes
Enjoy this hearty meal with crusty bread to dip in the broth. Happy cooking, Emily
Beef Stew Recipes
Beef stew offers a warm meal using simple cuts of meat. This easy version cooks slowly until tender. You get a rich broth without complicated ingredients.
🧂 Ingredients
- 3 pounds (1.4 kg) beef chuck roast, cut into 1 inch cubes
- 2 tablespoons olive oil
- 1 pound (450 g) baby carrots, halved
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups (960 ml) beef broth
- 1 cup (240 ml) dry red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and black pepper to taste
📋 Instructions
- 1Prep the meat — Pat the beef chunks dry with paper towels to ensure a good sear.
- 2Sear the beef — Heat oil in a Dutch oven over medium high heat at 400 degrees Fahrenheit or 200 Celsius until shimmering. Brown the meat in batches until deep golden brown on all sides.
- 3Cook aromatics — Remove meat and add onions and carrots to the same pot. Cook until they soften and begin to caramelize edges.
- 4Deglaze pot — Pour in wine and scrape up any brown bits stuck to the bottom. Let it bubble for three minutes to cook off alcohol.
- 5Combine ingredients — Return beef to the pot along with broth, tomato paste, and thyme. Bring to a boil then reduce heat immediately.
- 6Simmer stew — Cover the pot and cook at a low simmer for two hours. The liquid should show gentle bubbles breaking the surface occasionally.
- 7Check tenderness — Test a piece of beef with a fork to see if it yields easily. Continue cooking if the meat feels tough or chewy.
- 8Season final — Stir in salt and pepper to balance flavors before serving.
