Old-Fashioned Beef Stew

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This is a hearty and comforting old-fashioned beef stew recipe, perfect for a chilly evening. Packed with tender chunks of beef and wholesome vegetables, it's a classic dish that everyone will love.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

1.5 pounds beef chuck cut into 1-inch cubes
2 tablespoons all-purpose flour
1 teaspoon salt
0.5 teaspoon black pepper
2 tablespoons olive oil
1 large onion chopped
2 cloves garlic minced
4 cups beef broth
1 cup red wine (optional, for richer flavor)
3 medium carrots peeled and chopped
3 medium potatoes peeled and cut into 1-inch chunks
1 tablespoon tomato paste
1 teaspoon dried thyme
0.5 teaspoon dried rosemary
bay leaf 1

Instructions

Preparation Steps

In a bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
Return the browned beef to the pot. Stir in the tomato paste, dried thyme, dried rosemary, and bay leaf.
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1 hour.
Add the chopped carrots and potatoes to the pot. Stir to combine. Cover and continue to cook for another 45-60 minutes, or until the vegetables are tender and the beef is very tender.
Remove the bay leaf before serving. Taste and adjust seasoning with salt and pepper if needed.
Serve hot, garnished with fresh parsley if desired.

Notes