Introduction

This hearty beef stew is a comforting, flavorful dish perfect for cozy dinners. Tender chunks of chuck roast simmered with vegetables and herbs create a rich, satisfying meal that warms you from the inside out.

A top view of a white pot filled with rich brown stew, showing several layers: large chunks of dark brown cooked beef, round slices of light orange carrots, small round yellow potatoes, and pieces of light green celery, all submerged in thick dark brown sauce. A metal spoon with a long handle rests inside the pot. The pot sits on a white marbled surface, next to a light golden brown loaf of bread, with sprigs of fresh green herbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup all-purpose flour
1 ½ teaspoon table salt (divided)
¾ teaspoon ground black pepper
2 ½ lbs chuck roast (cut into 1 ½” cubes)
2 Tablespoons olive oil (divided)
1 Tablespoon salted or unsalted butter (or use additional olive oil)
1 cup yellow onion (diced, about 1 medium-sized onion)
1 ½ Tablespoons minced garlic
1 cup dry red wine (Merlot recommended)
2 Tablespoons tomato paste
2 Tablespoons Worcestershire sauce (may substitute coconut aminos)
4 cups beef broth
1 ½ lbs gold potatoes
1 lb carrots (cut into 1” pieces)
2 stalks celery (cut into 1” pieces)
3 dried bay leaves
5 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 small sprig fresh rosemary (or ½ teaspoon dried rosemary)
Additional salt and pepper (to taste)

Instructions

Step 1: Arrange a rack in the center of your oven and preheat to 325°F (160°C).
Step 2: In a large paper or Ziploc bag, combine flour, 1 teaspoon salt, and ½ teaspoon pepper. Add the cubed meat and toss until all pieces are coated evenly with flour.
Step 3: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, shake off excess flour from the meat and sear the cubes without crowding. Sear each side for about 3 minutes until deep golden brown, then transfer to a plate. Add more oil between batches if needed.
Step 4: Reduce heat to medium, add butter to the pot, and once melted, add onion. Cook while stirring occasionally until onions soften, about 3 minutes.
Step 5: Add garlic and cook, stirring, for about 30 seconds until fragrant.
Step 6: Stir in tomato paste and cook for about 1 minute until it darkens slightly.
Step 7: Sprinkle 1 tablespoon of flour (from earlier mixture or fresh) over the pot. Stir until fully absorbed, then cook for another minute.
Step 8: Slowly drizzle in the red wine, scraping the bottom to deglaze and incorporate browned bits. Simmer until the wine reduces slightly and becomes glossy, several minutes.
Step 9: Stir in Worcestershire sauce, then slowly add beef broth, stirring to combine.
Step 10: Return the beef and any collected juices to the pot. Add remaining ½ teaspoon salt, ¼ teaspoon pepper, potatoes, carrots, celery, bay leaves, thyme, and rosemary. Stir gently to submerge the herbs and mostly cover the beef and vegetables with broth.
Step 11: Partially cover the pot with its lid slightly offset. Transfer it to the oven and bake for 2 to 3 hours. Check at 2 hours and continue cooking until the beef is tender and falls apart easily with a fork.
Step 12: Once tender, discard bay leaves and herb stems. Adjust stew consistency if needed by simmering uncovered on the stovetop until thickened. Taste and add salt and pepper as desired to enhance flavor.

Tips & Variations

Use gold potatoes as they hold their shape well during slow cooking.
For a gluten-free version, substitute all-purpose flour with cornstarch or a gluten-free flour blend for dredging and thickening.
Add mushrooms or parsnips for extra depth and earthiness.
If you prefer a non-alcoholic stew, replace red wine with additional beef broth and a splash of balsamic vinegar for acidity.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if it has thickened too much. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A blue bowl filled with thick beef stew is shown, containing large chunks of brown beef, orange carrot pieces, golden potato chunks, and pale celery slices in a rich, dark brown broth. A small sprig of green herbs rests on top near the center. A white spoon is inside the bowl, leaning on the right edge. The bowl sits on a white marbled surface with some herbs and bread pieces nearby blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Chuck roast is ideal because it becomes tender and flavorful when slow-cooked. You can also use beef brisket or stew meat, but avoid lean cuts as they may become tough.

Do I have to cook the stew in the oven?

You can cook the stew on the stovetop over low heat, covered, for about 2 to 3 hours, stirring occasionally. However, the oven provides even heat and helps develop the best texture and flavor.