Beef Stew Hearty Comfort (Printable)

Tender beef and root vegetables simmered in a rich, wine‑accented broth until thick, hearty, and comforting.

# What You'll Need:

→ Meats

01 - 2 lbs beef chuck, cut into 1.5-inch cubes

→ Vegetables

02 - 4 medium carrots, peeled and sliced
03 - 3 large potatoes, peeled and diced
04 - 2 stalks celery, sliced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas

→ Liquids & Oils

08 - 3 cups beef stock
09 - 1 cup dry red wine
10 - 2 tbsp tomato paste
11 - 2 tbsp vegetable oil

→ Spices & Herbs

12 - 2 tsp salt, or to taste
13 - 1/2 tsp black pepper
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1/2 tsp paprika

→ Thickener

17 - 2 tbsp all-purpose flour (or cornstarch for gluten-free option)

# Steps:

01 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef cubes with salt and pepper. Brown the beef in batches to avoid crowding, removing each batch to a plate once seared on all sides.
02 - Reduce heat to medium. Add the chopped onion and minced garlic to the pot; sauté until softened, about 3 minutes. Stir in the flour and tomato paste, and cook for 1 minute to form a roux.
03 - Gradually pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Return the browned beef and any accumulated juices back to the pot. Add the carrots, celery, potatoes, beef stock, bay leaves, dried thyme, and paprika. Stir everything together to combine.
04 - Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 2 hours, stirring occasionally to prevent sticking.
05 - Remove the lid and stir in the frozen peas. Continue simmering uncovered for an additional 15 minutes, or until the beef is fork-tender and the broth has thickened to your desired consistency.
06 - Discard the bay leaves. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and serve hot.

# Expert Tips:

01 -
  • The broth tastes like it took all day because it practically does, and every spoonful rewards your patience.
  • You probably have most of the ingredients sitting in your kitchen right now, waiting for a cold night to shine.
  • Leftovers taste even better the next day, which means lunch tomorrow becomes the real prize.
02 -
  • Do not crowd the pot when browning the beef because steaming instead of searing is the fastest way to a bland stew.
  • The stew will look thin at the one hour mark, but trust the process because potatoes break down and flour does its job over time.
  • A splash of Worcestershire sauce or balsamic vinegar stirred in at the end can rescue a broth that tastes flat.
03 -
  • Pat the beef completely dry with paper towels before seasoning because moisture is the enemy of a good sear.
  • Let the stew rest off the heat for ten minutes before serving because the broth settles and thickens beautifully as it cools slightly.

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