Classic Old-Fashioned Beef Stew

• Prep Time: 25 minutes

• Cook Time: 2 hours 15 minutes

• Resting Time: 10 minutes

• Total Time: 2 hours 50 minutes

Cooking Heat Intensities

• Browning Beef & Searing: Medium-High Heat

• Sautéing Aromatics: Medium Heat

• Deglazing & Reducing Liquid: Medium-High Heat

• Slow Simmering: Low Heat (gentle bubble)

Equipment Needed

• Large heavy-bottomed Dutch oven or stockpot (5 to 7 quarts)

• Wooden spoon or heat-proof spatula

• Tongs

• Sharp chef’s knife and cutting board

• Measuring cups and spoons

• Vegetable peeler

Ingredients

Main Ingredients

• 2.5 lbs (1.1 kg) Beef Chuck Roast, trimmed of excess exterior fat and cut into uniform 1.5-inch cubes

• 3 tablespoons All-Purpose Flour (for coating beef and thickening)

• 1 teaspoon Kosher Salt

• ½ teaspoon Freshly Cracked Black Pepper

• 3 tablespoons Olive Oil or Vegetable Oil (divided)

• 2 tablespoons Unsalted Butter

Vegetable & Aromatic Base

• 1 large Yellow Onion, chopped into ½-inch pieces

• 4 cloves Garlic, minced

• 4 large Carrots, peeled and sliced into ¾-inch thick rounds

• 3 stalks Celery, sliced into ½-inch pieces

• 1.5 lbs (680g) Yukon Gold or Red Baby Potatoes, scrubbed and cut into 1-inch chunks

• 1 cup Frozen Green Peas (thawed)

Liquid & Seasoning Base

• 2 tablespoons Tomato Paste

• 1 cup Dry Red Wine (such as Cabernet Sauvignon, Pinot Noir, or Merlot; substitute with additional beef broth if preferred)

• 4 cups (32 oz) Low-Sodium Beef Broth or stock

• 1 tablespoon Worcestershire Sauce

• 2 Fresh Bay Leaves

• 3 sprigs Fresh Thyme (or 1 teaspoon dried thyme)

• 2 sprigs Fresh Rosemary (or ½ teaspoon dried rosemary)

Step-by-Step Instructions

Step 1: Prep and Season the Beef

1. Pat the cubed beef chuck roast completely dry using paper towels. Moisture on the outside of the meat prevents proper browning.

2. In a medium bowl, combine the all-purpose flour, salt, and black pepper.

3. Add the beef cubes to the bowl and toss until all pieces are lightly and evenly coated in the flour mixture. Shake off any excess flour.

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

1. Place your heavy Dutch oven or stockpot over medium-high heat and add 2 tablespoons of olive oil.

2. Once the oil is shimmering hot, add the beef in a single layer. Work in 2 or 3 batches to avoid overcrowding the pan, which leads to steaming rather than browning.

3. Sear each batch for about 5 to 7 minutes, turning the meat pieces occasionally until deep brown on all sides.

4. Transfer the browned beef to a clean plate and set aside. Repeat with remaining beef, adding a splash of oil if needed.

Step 3: Sauté Aromatics & Tomato Paste (Intensity: Medium Heat)

1. Turn heat down to medium heat. Melt 2 tablespoons of unsalted butter in the pot.

2. Add the chopped yellow onion and celery. Sauté for about 4 to 5 minutes until the onions soften and become translucent.

3. Stir in the minced garlic and cook for 1 minute until fragrant.

4. Add 2 tablespoons of tomato paste. Cook, stirring constantly, for 2 minutes to caramelize the tomato paste slightly and deepen its flavor profile.

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

1. Increase heat slightly to medium-high heat.

2. Pour in the 1 cup of dry red wine. As the wine simmers and bubbles, use a wooden spoon to vigorously scrape up all the flavorful browned bits (fond) stuck to the bottom of the pot.

3. Simmer for 3 to 5 minutes until the red wine reduces in volume by half.

Step 5: Combine, Cover & Slow Simmer (Intensity: Low Heat)

1. Return the browned beef and any accumulated juices back into the pot.

2. Pour in the 4 cups of low-sodium beef broth and stir in the Worcestershire sauce.

3. Add the bay leaves, fresh thyme sprigs, and fresh rosemary sprigs.

4. Bring the liquid to a rolling boil over high heat, then immediately reduce the heat down to low heat.

5. Cover the pot with a tight-fitting lid and let it gently simmer for 1 hour and 15 minutes. Stir occasionally to ensure nothing sticks to the bottom.

Step 6: Add Root Vegetables & Simmer (Intensity: Low Heat)

1. Carefully remove the lid. Add the sliced carrots and chunked potatoes to the pot, stirring gently to submerge them into the simmering liquid.

2. Cover again with the lid and continue to simmer on low heat for an additional 45 to 50 minutes, or until both the beef and potatoes are fork-tender.

Step 7: Finish with Peas & Rest

1. Stir in the frozen green peas during the last 5 minutes of cooking.

2. Remove and discard the bay leaves, thyme sprigs, and rosemary sprigs.

3. Taste the stew gravy and adjust seasoning with additional salt and black pepper if necessary.

4. Turn off the heat and let the beef stew rest uncovered for 10 minutes before serving. This allows the sauce to settle and thicken further.

Chef’s Tips for Success

• Meat Selection: Beef chuck roast is ideal because it contains generous intramuscular fat and collagen. Avoid pre-packaged “stew meat” at the supermarket, as those cuts often consist of mismatched trimmings that cook unevenly.

• Thickening Adjustment: If you prefer an even thicker gravy base, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Whisk it into the stew during the last 10 minutes of cooking.

• Make-Ahead Advantage: Like many slow-cooked dishes, beef stew tastes even better the next day! Refrigerate overnight in an airtight container to allow all the aromatics and savory flavors to merge.

Estimated Nutritional Information

Values are calculated per serving based on 6 generous servings.

Metric	Amount Per Serving
Calories	485 kcal
Total Fat	22 g
Saturated Fat	8 g
Trans Fat	0.5 g
Cholesterol	110 mg
Sodium	680 mg
Total Carbohydrate	32 g
Dietary Fiber	5 g
Sugars	6 g
Protein	38 g
Vitamin D	0.2 mcg
Calcium	65 mg
Iron	5.2 mg
Potassium	980 mg