Description
Skip the soggy takeout containers—this beef stew is everything you want in a one-pot dinner: fork-tender beef, velvety broth, and vegetables that taste like they’ve been slow-dancing in flavor all day. It’s budget-friendly, soul-warming, and absolutely doable at home.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- 4 cups beef broth (low sodium)
- 1 cup red wine (Cabernet Sauvignon works well)
- 1 tbsp Worcestershire sauce
- 4 large carrots, peeled and cut into chunks
- 4 celery stalks, cut into chunks
- 1.5 lbs baby potatoes, halved
- 2 bay leaves
- 1 tsp dried thyme
- Kosher salt and black pepper
Instructions
- Prep the beef: Pat dry with paper towels. Season generously with salt and pepper.
- Sear: Heat oil in a Dutch oven. Sear beef in batches until browned. Set aside.
- Build flavor: Add onion, cook until soft. Stir in garlic (1 min), then tomato paste (1 min).
- Deglaze: Pour in wine, scrape up browned bits, reduce by half.
- Combine & simmer: Return beef and juices. Add broth, Worcestershire, bay leaves, thyme. Bring to a boil, then cover and simmer 1.5 hrs.
- Add veggies: Stir in carrots, celery, and potatoes. Cook another 45–60 minutes until tender.
- Finish: Remove bay leaves, taste and adjust seasoning. Serve hot.
Notes
Fridge: Store cooled stew in airtight containers for up to 4 days. Freezer: Freeze up to 3 months. Thaw overnight before reheating. Reheat: Simmer gently on the stovetop or microwave until hot.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 115mg
Keywords: beef stew, comfort food, one pot, family dinner, slow cooked