Go Back
+ servings
Photo of two bowls of Beef Stew
Print Recipe
4.67 from 3 votes

Beef Stew

Beef Stew is the ultimate comforting soup recipe. Between the mouth-watering beef and the tender, perfect vegetables, you will fall in love.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: homemade soup, soup recipes
Servings: 8 servings
Calories: 397kcal
Author: Lisa Longley

Ingredients

  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 pounds chuck roast (well marbled and cut into 1 inch cubes, read more about beef stew meat here)
  • 2 tablespoons vegetable oil
  • 1 yellow onion diced
  • 2 garlic cloves minced
  • 1/4 cup all purpose flour
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 4 medium carrots peeled and cut into one inch pieces
  • 1 pound russet potatoes unpeeled and cut into one inch chunks
  • 1 cup frozen peas (keep in freezer until just before stirring in)

Instructions

  • Season the beef with salt and pepper.
    1 teaspoon kosher salt, 1/2 teaspoon black pepper, 3 pounds chuck roast
  • Heat oil in the base of a large dutch oven until it is smoking. Brown the meat in batches, cooking for a few minutes on each side. Using a slotted spoon, remove the meat and set aside.
    2 tablespoons vegetable oil
  • Add in the onion and garlic and sauté until the onion is translucent, about 5 to 7 minutes.
    1 yellow onion, 2 garlic cloves
  • Whisk in the flour. Then slowly whisk in the red wine, scraping up the browned bits.
    1/4 cup all purpose flour, 1 cup red wine
  • Whisk in the tomato paste. Return the beef to the dutch oven with any drippings. Then add in the beef broth, bay leaves, thyme, carrots, and potatoes and bring to a boil. Reduce to a simmer, and cook uncovered for 1 hour and 45 minutes, you should see occasional small bubbles.
    4 cups beef broth, 2 bay leaves, 1/2 teaspoon dried thyme, 4 medium carrots, 1 pound russet potatoes, 2 tablespoons tomato paste
  • When the beef is tender, taste the stew and add more salt and pepper as needed. Stir in the frozen peas and allow them to cook through, about 1 minute.
    1 cup frozen peas
  • Serve with fresh parsley and crusty bread and enjoy.

Nutrition

Serving: 1.5cups | Calories: 397kcal | Carbohydrates: 19g | Protein: 43g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 113mg | Sodium: 1111mg | Potassium: 410mg | Fiber: 2g | Sugar: 3g | Vitamin A: 258IU | Vitamin C: 24mg | Calcium: 17mg | Iron: 26mg