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beef stew
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5 from 1 vote

Old-Fashioned Beef Stew

There's nothing like a warm, hearty bowl of beef stew on a chilly day. Just the smells of slow-cooked beef and vegetables bring instant comfort.
Prep Time30 minutes
Cook Time2 hours 5 minutes
Total Time2 hours 35 minutes
Course: Dinner
Cuisine: American or German
Keyword: beef, soup
Servings: 6 servings
Calories: 472kcal
Author: Laura

Equipment

  • Stock pot or Dutch oven

Ingredients

  • 2 pounds beef chuck roast cut into 2-inch chunks
  • 2 Tablespoons all-purpose flour
  • 3 Tablespoons olive oil
  • 1 medium onion chopped large
  • 4 garlic cloves minced
  • 1 large carrot chopped large
  • 2 Yukon Gold or Russet potatoes chopped large (peeled if desired)
  • 3 cups beef broth
  • 1 cup dry red wine
  • 3 Tablespoons tomato paste
  • 1 Tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 cup frozen peas
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • crusty loaf bread for serving, optional

Instructions

  • Toss the beef cubes in the flour, shake off any excess.
    beef meat cubes in flour for beef stew.
  • Add 1 tablespoon of the oil to a Dutch oven over medium-high heat. Once the oil is hot, sear the beef on each side a few minutes until nicely browned. Do not overcrowd the pot, you may have to do this in two batches. Add another tablespoon of oil to the pot for the second batch. Set aside on plate when done.
    searing beef in a dutch oven for beef stew.
  • Add the third tablespoon of oil to the same pot and sauté the onions until translucent. Add garlic and tomato paste. Stir often for about 1 minute.
    onions, garlic and tomato paste for beef stew.
  • Stir in wine, broth, and Worcestershire sauce.
    add wine to beef broth for beef stew.
  • Add the beef back to the pot along with the bay leaves. Bring to a boil and then reduce heat, cover and simmer for 1 hour, stirring occasionally.
    cooking beef in a dutch oven for beef stew.
  • Add potatoes and carrots. Re-cover the pot and continue simmering for another hour, stirring occasionally until everything is tender.
    potatoes and carrots in a dutch oven for beef stew.
  • Lastly, take the bay leaves out of the stew and add the frozen peas, salt and pepper. Simmer for just a few more minutes until the peas are cooked. Serve warm with crusty bread.
    beef stew with a glass of red wine and crusty baguette.

Nutrition

Calories: 472kcal | Carbohydrates: 22g | Protein: 34g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1069mg | Potassium: 1041mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2032IU | Vitamin C: 26mg | Calcium: 65mg | Iron: 5mg