Beef Stew Recipe

I have perfected my Tender Beef Stew featuring succulent beef chuck and a blend of robust ingredients like red wine, garlic, and diced tomatoes. Each cube of beef mingles with hearty vegetables and aromatic herbs including thyme and rosemary. I invite you to read on to learn more about this classic treat.

I’ve been experimenting in the kitchen lately and came up with this beef stew that seriously impressed me. You start with 2 lbs beef chuck, cutting it into perfect cubes for that tender beef feel, then lightly coat with 3 tablespoons of all-purpose flour, salt, and pepper.

I love searing the meat in 2 tablespoons olive oil along with a chopped large onion and three minced garlic cloves until they turn soft and aromatic. Then I add 4 cups of beef broth and about 1 cup of red wine, which deepens the flavor in a way any classic beef stew deserves.

Next, I toss in chopped carrots, celery, diced potatoes, and a can of diced tomatoes with all their juice. To finish, I add bay leaves, dried thyme, and dried rosemary.

This recipe is my take on a tender beef stew that absolutely fits into the category of the best beef dinner ever!

Why I Like this Recipe

I love this recipe because the beef gets so tender it just melts in my mouth and reminds me of home cookin.
I really enjoy how the red wine adds a rich depth of flavor even though its optional, it makes the stew extra special.
I also appreciate that all the veggies come together so nicely giving the dish a healthy and balanced feel.
Finally, I like that its such a hearty meal that warms me right up on cold days, like getting a big warm hug in a bowl.

Ingredients

• Beef chuck is tender, protein-packed meat that becomes flavorful after simmering.
• Carrots add natural sweetness, fiber, and vitamins perfect for a hearty stew.
• Potatoes bring in filling carbohydrates and a creamy texture to the dish.
• Onions and garlic create a savory base with a hint of natural sweetness.
• Red wine, though optional, deepens flavors with acidity and rich complexity.
• Beef broth ties everything together with its savory taste and extra nutrients.
• Olive oil lightly fries ingredients, adds healthy fats and a rich Mediterranean flavor.
• Herbs and spices like bay leaves, rosemary, and thyme round off the dish with aroma.

Ingredient Quantities

• 2 lbs beef chuck, cut into 1 inch cubes
• 3 tablespoons all-purpose flour
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 cup red wine (optional but adds a great depth of flavor)
• 3 carrots, peeled and cut into chunks
• 3 celery stalks, cut into chunks
• 2 medium potatoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes with juice
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

How to Make this

1. Season the beef cubes with salt and pepper then toss them in the flour until well coated.

2. Heat the olive oil in a large pot over medium-high heat and brown the beef in batches until it gets a nice color on all sides. Remove the beef and set aside.

3. In the same pot add the chopped onion and cook until soft and a bit translucent then stir in the minced garlic for about a minute.

4. Pour in the red wine if you are using it and use a spoon to scrape up all those tasty browned bits from the bottom of the pot.

5. Return the beef back into the pot and add the beef broth, diced tomatoes with their juice, bay leaves, thyme and rosemary. Give everything a good stir.

6. Bring the mixture to a gentle simmer, then add the carrots, celery and potatoes.

7. Reduce the heat to low, cover the pot and let it cook for roughly 1 and a half to 2 hours until the beef is melt-in-your-mouth tender.

8. Periodically check the stew and stir so nothing sticks to the bottom.

9. Once the beef is super tender, taste the stew and adjust the salt and pepper if needed.

10. Remove the bay leaves, serve your hearty stew warm, and enjoy the good comfort food vibes!

Equipment Needed

1. Large mixing bowl for tossing the beef in flour
2. Chef’s knife for chopping the onions, carrots, celery, and potatoes
3. Cutting board for all the chopping prep
4. Large pot with a lid to brown the beef and simmer the stew
5. Wooden spoon for stirring the stew and scraping the browned bits
6. Measuring cups and measuring spoons for the flour, broth, wine, and seasonings
7. Tongs for safely handling the beef while browning

FAQ

Beef Stew Recipe Substitutions and Variations

• If you dont have beef chuck, you can use stew meat or boneless short ribs as a substitute.
• If all-purpose flour is missing from your pantry, try a gluten free blend or even cornstarch to thicken your stew.
• If olive oil is not available then vegetable or canola oil works just as well.
• For red wine, use a bit more beef broth with a splash of vinegar to balance the flavor if you prefer not to use alcohol.
• If you are out of beef broth, chicken or vegetable broth is a fine alternative that still gives great taste.

Pro Tips

1. Browning the beef in small batches is a game changer cuz if you crowd the pan you end up stewin it instead of getting that delicious, crispy sear that really boosts the flavor.
2. When you add the red wine, let it boil down for a minute or two so you can scrape up all those tasty bits from the bottom of the pot, it’s what gives the stew an extra kick.
3. Keep an eye on the stew as it simmers and stir it regularly to stop anything from sticking or burning. Trust me, a little extra stirring really makes a difference.
4. If your stew seems too thick or too thin, adjust it by adding a bit more broth or letting it simmer uncovered for a while. That way you can get the perfect consistency every time.