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Beef Stew: a nutritious, delicious recipe for any occasion

Total time: 3H30
Difficulty: Low
Serves: 6 people
By Cookist

This simple, hearty, wholesome beef stew is utterly irresistible thanks to the succulent pieces of melt-in-your-mouth beef, tender potatoes, and carrots slow-cooked in a heavenly mixture of red wine, beef broth, herbs, and aromatic veggies. It's a fabulous recipe to make on chilly evenings or anytime you'd like to make a robust comforting dinner.

Beef stew is surprisingly easy to make – just brown the beef, sauté the veg, then add the wine and broth and let everything braise in the oven for a couple of hours. Add in the potatoes and carrots, let it cook a little longer, and you'll have an out-of-this-world stew to warm you from the inside out. Serve your beef stew with a side salad and some crusty French bread for an amazing meal that will delight everyone's taste buds.

What is the Best Beef Cut for Beef Stew?


Use chuck steak, round, or brisket for your beef stew. Any tougher, fattier cuts are ideal for slow cooking. Look for a piece of beef that's well-marbled. This will give your stew the best flavor.


Tips for Making the Best Beef Stew

Be sure to scrape up any browned bits from the bottom of the pot. They'll add loads of flavor to your stew.

Choose a dry red wine like Cabernet Sauvignon, Merlot, Malbec, or Sangiovese for your stew.

If you don't want to use alcohol, add more broth, use grape or pomegranate juice, or use a non-alcoholic red wine as a substitute.

Make your beef stew a day in advance. This gives the ingredients time to merge and will yield a tastier stew.

How to Store Beef Stew

Beef stew can be stored in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. If you decide to freeze it, be sure to leave room at the top of the container so the stew can expand.

boneless beef chuck, cut into 1 1/2-inch pieces
3 pounds
kosher salt and freshly ground pepper to taste
Extra virgin olive oil
3 tbsp
medium yellow onions, chopped
garlic, peeled and smashed
7 cloves
Balsamic vinegar
2 tbsp
Tomato paste
1 1/2 tbsp
All-purpose flour
1/4 cup
Dry red wine
2 cups
Beef broth
2 cups
2 cups
1 leaf
Dried thyme
1/2 tsp
1 1/2 tsp
large carrots, peeled and cut into chunks
baby yukon potatoes, halved
1 pound
fresh parsley, for serving

How to Make Beef Stew

Preheat your oven to 325F. Generously season the meat with salt and pepper.

Heat one tablespoon of olive oil in a Dutch oven. Working in batches, brown the beef over medium-high heat on each side. Don't overcrowd the pan when browning the beef. Add more oil between batches as needed.

Remove the beef to a plate with a slotted spoon.

Stir the onions, garlic, and vinegar into the Dutch oven. Cook for 5 minutes or until the onions begin to soften. Stir in the tomato paste and cook for 1 minute. Return the beef, along with any juices, back to the pot.

Add the flour, then cook for 1 to 2 minutes until the raw flour smell disappears.

Add the bay leaf.

Stir in the wine.

Pour in the broth, water, thyme, and sugar.

Bring the stew to a boil, then cover it with a lid. Place the pot in the oven. Cook for 2 hours.

Remove the bay leaf.

Take the Dutch oven out and add the carrots to the stew.

Add the potatoes.

Put the pot back in the oven, and cook for 1 hour or until the meat and potatoes are tender.

Serve and enjoy!

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