Old-Fashioned Homemade Beef Stew

Ingredients

Main Stew Ingredients

• 2.5 lbs (1.1 kg) Beef chuck roast, trimmed of excess fat and cut into 1.5-inch cubes
• 3 tbsp All-purpose flour (for coating the beef)
• 1 tsp Kosher salt (plus extra to taste)
• 1/2 tsp Freshly cracked black pepper
• 3 tbsp Extra-virgin olive oil or vegetable oil (divided)
• 2 tbsp Unsalted butter

Aromatics & Flavor Base

• 1 large Yellow onion, chopped into 1-inch pieces
• 4 cloves Garlic, minced
• 2 tbsp Tomato paste
• 1/2 cup Dry red wine (e.g., Cabernet Sauvignon, Pinot Noir, or substitute beef broth)

Liquids & Herbed Seasonings

• 4 cups (32 oz) Low-sodium beef broth or beef stock
• 1 tbsp Worcestershire sauce
• 2 Dried bay leaves
• 1 tsp Dried thyme (or 3 sprigs fresh thyme)
• 1 tsp Dried rosemary (or 1 sprig fresh rosemary)

Fresh Vegetables

• 4 large Carrots, peeled and cut into 1-inch thick diagonal rounds
• 3 stalks Celery, sliced into 1-inch pieces
• 1.5 lbs (680g) Yukon Gold or baby red potatoes, scrubbed and cut into 1.5-inch chunks
• 1 cup Frozen sweet peas (thawed)
• 2 tbsp Fresh parsley, finely chopped (for garnish)

Instructions

Step 1: Season and Dredge the Beef

1. In a large mixing bowl, combine the beef chuck cubes, 3 tablespoons of all-purpose flour, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Toss well until every piece of beef is lightly and evenly coated in the seasoned flour mixture.

Step 2: Sear the Beef (Medium-High Heat)

1. Heat 2 tablespoons of olive oil in a heavy Dutch oven or large stockpot over medium-high heat . Once the oil shimmers, add the beef in a single layer—working in 2 to 3 batches so as not to overcrowd the pot. Sear the beef for 3 to 4 minutes on each side until a deep golden-brown crust forms. Transfer the browned beef to a clean plate and set aside. Repeat with the remaining beef, adding oil as needed.

Step 3: Sauté Aromatics (Medium Heat)

1. Reduce heat to medium . Melt the 2 tablespoons of unsalted butter in the pot. Add the chopped yellow onion and celery. Cook for 4 to 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and tomato paste, stirring constantly for 1 to 2 minutes until fragrant and dark red.

Step 4: Deglaze the Pot (Medium-High Heat)

1. Turn the heat up slightly to medium-high . Pour in the 1/2 cup of dry red wine (or beef broth). Use a wooden spoon to thoroughly scrape up all the delicious browned bits ( fond ) stuck to the bottom of the pot. Bring to a boil and cook for 3 minutes until the liquid reduces by half.

Step 5: The Slow Braise (Low Heat / Low Intensity)

1. Return the browned beef and any accumulated juices back into the Dutch oven. Pour in the 4 cups of beef broth and add the Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Stir well to mix. Bring the liquid to a light boil, then reduce heat to low , cover tightly with a lid, and simmer gently for 1 hour 30 minutes .

Step 6: Add Root Vegetables (Low-Medium Heat)

1. Uncover the pot and carefully stir in the potatoes and carrots. Cover again with the lid and simmer on low-medium heat for an additional 35 to 45 minutes , or until both the vegetables and beef are fork-tender.

Step 7: Final Flourish & Serving

1. Remove the pot from the heat source. Remove and discard the bay leaves (and fresh herb stems if used). Stir in the frozen sweet peas and let them warm through in the hot stew for 2 to 3 minutes. Taste the gravy and adjust salt and pepper as desired. Garnish generously with freshly chopped parsley and serve piping hot alongside warm, crusty bread or garlic butter rolls.

Nutrition

Calories: 480 kcal · Protein: 42 g · Fat: 18 g · Carbohydrates: 38 g Dietary · Saturated Fat: 6 g · Fiber: 6 g · Sugar: 6 g · Sodium: 780 mg