Name: Beef Stew
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: American
Ingredients: 3 pounds boneless beef chuck, cut into 1½-inch pieces; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 3 tablespoons olive oil; 2 medium yellow onions, cut into 1-inch chunks; 7 cloves garlic, peeled and smashed; 2 tablespoons balsamic vinegar; 1½ tablespoons tomato paste; ¼ cup all-purpose flour; 2 cups dry red wine; 2 cups beef broth; 2 cups water; 1 bay leaf; ½ teaspoon dried thyme; 1½ teaspoons sugar; 4 large carrots, peeled and cut into 1-inch chunks; 1 pound small white boiling potatoes, halved; Fresh chopped parsley, for garnish (optional)

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This classic beef stew is rich, hearty, and deeply flavorful, thanks to tender chunks of beef chuck slow-braised with onions, carrots, potatoes, and a savory blend of wine, broth, and herbs. It’s the ultimate comfort food, perfect for cold days or when you need a satisfying, make-ahead meal.

Why You’ll Love This Recipe

Slow-cooked for melt-in-your-mouth beef and rich flavor
A complete meal in one pot with meat, vegetables, and broth
Perfect for meal prep and tastes even better the next day
Freezer-friendly for future cozy dinners
Ideal for family gatherings or Sunday suppers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 medium yellow onions, cut into 1-inch chunks
7 cloves garlic, peeled and smashed
2 tablespoons balsamic vinegar
1½ tablespoons tomato paste
¼ cup all-purpose flour
2 cups dry red wine
2 cups beef broth
2 cups water
1 bay leaf
½ teaspoon dried thyme
1½ teaspoons sugar
4 large carrots, peeled and cut into 1-inch chunks on a diagonal
1 pound small white boiling potatoes (baby Yukons), cut in half
Fresh chopped parsley, for serving (optional)

Directions

Preheat oven to 325°F (163°C) and set a rack in the lower middle position.
Pat beef dry and season with salt and pepper. In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Brown beef in 3 batches, about 5 minutes per batch, adding 1 tablespoon oil for each batch. Transfer browned beef to a plate.
Add onions, garlic, and balsamic vinegar to the pot, scraping up brown bits, and cook for 5 minutes. Stir in tomato paste and cook 1 minute.
Return beef and any juices to the pot, sprinkle with flour, and stir until dissolved, 1–2 minutes.
Add wine, beef broth, water, bay leaf, thyme, and sugar. Stir to loosen browned bits, bring to a boil, then cover and transfer to oven. Braise for 2 hours.
Remove from oven, add carrots and potatoes, cover, and return to oven for 1 hour more, until vegetables are tender and broth has thickened.
Discard bay leaf, adjust seasoning, and serve warm, garnished with parsley if desired.

Servings and Timing

Servings: 8
Prep time: 20 minutes
Cook time: 3 hours
Total time: 3 hours 20 minutes

Variations

Beer-braised: Replace wine with dark beer for a richer flavor.
Mushroom addition: Add 8 ounces of quartered mushrooms along with the carrots and potatoes.
Herb twist: Use rosemary or fresh thyme sprigs instead of dried thyme.
Tomato-rich: Stir in 1 cup of diced tomatoes for a deeper tomato flavor.
Root veggie swap: Try parsnips or turnips in place of some of the potatoes and carrots.

Storage/Reheating

Store in the refrigerator for up to 3 days; flavor improves overnight.
Reheat on the stovetop over medium-low heat until hot.
Freeze cooled stew in airtight containers for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

1. Can I make this without wine?

Yes, replace the wine with an equal amount of beef broth.

2. What’s the best beef cut for stew?

Well-marbled beef chuck works best because it becomes tender during long cooking.

3. Can I make this in a slow cooker?

Yes, brown the meat and aromatics first, then transfer to a slow cooker and cook on low for 7–8 hours.

4. How do I thicken the stew more?

Simmer uncovered on the stovetop for 10–15 minutes after cooking to reduce the liquid.

5. Can I use baby carrots instead of cutting whole carrots?

Yes, but keep the size similar to ensure even cooking.

6. Can I add peas?

Yes, stir in frozen peas in the last 5 minutes of cooking.

7. How do I make it gluten-free?

Use a gluten-free flour blend or cornstarch instead of all-purpose flour.

8. Can I use Yukon gold potatoes instead of baby potatoes?

Yes, just cut them into 1½-inch chunks.

9. Can I cook it entirely on the stovetop?

Yes, simmer over low heat for the same total cooking time, stirring occasionally.

10. Why is my beef tough?

It likely needs more cooking time; chuck becomes tender only after slow, prolonged cooking.

Conclusion

This Beef Stew is a cozy, satisfying dish that delivers deep, hearty flavor with every bite. Whether served fresh from the oven or reheated the next day, it’s a comforting classic that never disappoints. Perfect for making ahead and freezing, it’s a must-have in your cold-weather recipe collection.

Molly