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Old Fashioned Beef Stew

Old Fashioned Beef Stew Recipe

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Prep Time 25 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours 5 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck, cut into 1½-inch cubes
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/4 cup all-purpose flour
  • 1 cup red wine (optional)
  • 4 cups beef broth
  • 3 carrots, peeled and cut into 1-inch chunks
  • 3 medium Yukon Gold potatoes, cut into 1-inch chunks
  • 2 celery stalks, sliced
  • 2 bay leaves
  • 1 tsp dried thyme
  • Salt and black pepper
  • Fresh parsley, chopped (for serving)

Method
 

  1. Pat beef dry, season with salt and pepper. Sear in batches in hot oil until deeply browned, about 3-4 minutes per batch. Set aside.
  2. Cook onion with a pinch of salt until soft, about 5 minutes. Add garlic, cook 30 seconds. Stir in flour for 1 minute, then tomato paste for another minute.
  3. Pour in wine and scrape up the fond; reduce by half, 2-3 minutes. Add broth, bay leaves, and thyme.
  4. Return beef to the pot, bring to a simmer, cover, and cook on low heat or in a 325°F oven for 1 hour 30 minutes.
  5. Add carrots, potatoes, and celery. Cover and cook another 45-60 minutes, until vegetables and beef are tender.
  6. Remove bay leaves. Ladle into bowls and top with parsley. Serve hot.

Notes

This stew tastes even better the next day, so feel free to make it a day ahead. Cool completely before refrigerating and reheat gently, adding a little broth if it thickens too much.