Savory Beef Stew (Printer-friendly)
A rich and hearty beef stew with tender vegetables and aromatic herbs for a cozy dinner.
# What You'll Need:
→ Meat & Broth
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
02 - 4 cups low-sodium beef broth
→ Vegetables
03 - 3 medium carrots, peeled and cut into 1-inch pieces
04 - 3 medium potatoes, peeled and diced
05 - 2 celery stalks, sliced
06 - 1 large yellow onion, chopped
07 - 3 cloves garlic, minced
→ Seasonings & Aromatics
08 - 2 tbsp tomato paste
09 - 2 tbsp Worcestershire sauce
10 - 1 tsp dried thyme
11 - 2 bay leaves
12 - 1 tsp smoked paprika
13 - ½ tsp ground black pepper
14 - 1½ tsp salt, or to taste
→ Flour & Oil
15 - ¼ cup all-purpose flour
16 - 2 tbsp olive oil
→ Optional
17 - 1 cup frozen peas
18 - 2 tbsp chopped fresh parsley, for garnish
# How to Prepare:
01 - Pat beef cubes dry with paper towels. Toss with all-purpose flour and season with salt and pepper.
02 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown beef in batches, searing all sides evenly. Remove beef and set aside.
03 - Add chopped onion and sliced celery to the pot. Cook for 3 to 4 minutes until softened. Stir in minced garlic, tomato paste, and smoked paprika; cook for one minute to release aromas.
04 - Return beef to the pot. Add carrots, potatoes, dried thyme, bay leaves, Worcestershire sauce, and beef broth. Stir thoroughly, scraping any browned bits from the bottom.
05 - Bring mixture to a simmer. Reduce heat to low, cover, and cook for 90 to 120 minutes, stirring occasionally until beef is fork-tender and vegetables are fully cooked.
06 - Remove bay leaves. Stir in frozen peas if using and cook for an additional five minutes. Adjust seasoning with salt and pepper as needed.
07 - Ladle stew into bowls and garnish with chopped fresh parsley.
# Expert Advice:
01 -
- The beef becomes so tender it falls apart on your spoon, and nobody believes you didn't spend all day on it.
- It's the kind of meal that fills your kitchen with a warmth that feels like home, whether or not you've been there long.
- You can make it ahead, freeze it, and come back to something even better—no special ingredients or techniques required.
02 -
- Don't rush the browning step—if you crowd the pot or don't let the beef sit long enough, it steams instead of sears, and you'll miss the deep flavor that makes people come back for seconds.
- The stew actually tastes better the next day or even the day after that, so if you have time, make it ahead and let the flavors get to know each other overnight.
03 -
- If you want to try the grape juice option mentioned in the notes, use unsweetened grape juice and add it in the last 30 minutes of cooking so the flavor stays bright and doesn't cook down into bitterness.
- Keep your heat low and patient—a gentle simmer that barely moves is what makes beef this tender, not a rolling boil that will make it tough and stringy.