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Beef and Vegetable Stew - A Cozy, Hearty Classic

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6 servings

Ingredients

  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 2 tablespoons all-purpose flour (plus 1 tablespoon for thickening, optional)
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 2–3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and cut into chunks
  • 3 celery ribs, chopped
  • 1.5 pounds Yukon gold or red potatoes, cut into chunks
  • 1 cup frozen peas (add at the end)
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (optional; sub more broth if preferred)
  • 4 cups beef broth (low sodium recommended)
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1 teaspoon dried rosemary (or 2 teaspoons fresh, chopped)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika (optional, for depth)
  • Fresh parsley, chopped, for garnish

Instructions

  • Prep the beef: Pat the beef cubes dry with paper towels. Toss with 2 tablespoons flour, 1 teaspoon salt, and 1/2 teaspoon pepper until lightly coated. This helps with browning and thickens the stew later.
  • Brown in batches: Heat 1–2 tablespoons olive oil in a large heavy pot over medium-high heat. Add a single layer of beef and brown on all sides, about 6–8 minutes per batch. Don’t crowd the pot. Remove to a plate and repeat with remaining beef, adding oil as needed.
  • Sauté the aromatics: Reduce heat to medium. Add onion and a pinch of salt. Cook 4–5 minutes until softened and lightly golden. Stir in garlic and cook 30 seconds until fragrant.
  • Build the base: Add tomato paste and cook 1 minute, stirring, to caramelize slightly. Sprinkle in smoked paprika if using.
  • Deglaze: Pour in the red wine (or 1 cup broth) and scrape up any browned bits. Let it simmer 2–3 minutes to reduce slightly.
  • Simmer the stew: Return the beef and any juices to the pot. Add beef broth, bay leaf, thyme, rosemary, Worcestershire, and the remaining 1/2 teaspoon pepper. Bring to a gentle boil, then reduce to low, cover, and simmer 45 minutes, stirring occasionally.
  • Add hearty vegetables: Stir in carrots, celery, and potatoes. Cover and simmer another 30–40 minutes, until the beef is very tender and the potatoes are soft but not falling apart.
  • Adjust thickness: If you like it thicker, whisk 1 tablespoon flour with 2 tablespoons cold water to make a slurry. Stir into the pot and simmer 5–10 minutes until slightly thickened.
  • Finish and season: Stir in peas and cook 3–4 minutes. Taste and adjust salt, pepper, and Worcestershire. Remove the bay leaf.
  • Serve: Ladle into bowls and top with chopped parsley. Serve with crusty bread or over mashed potatoes if you like it extra cozy.