Description
This Mouthwatering Old Fashioned Beef Stew is a comforting classic that brings warmth and nostalgia to your table. With tender beef and hearty vegetables simmered in a rich broth, it’s the ultimate one-pot meal for chilly days.
Ingredients
Scale
- 2 lbs Beef Chuck Roast, cubed
- Salt, to taste
- Black Pepper, to taste
- 1–2 tablespoons All-Purpose Flour
- 1 tablespoon Vegetable Oil or Olive Oil
- 2 Yellow Onions, chopped
- 3 Carrots, chopped
- 2 Celery stalks, chopped
- 3 cloves Garlic, minced
- 2 tablespoons Tomato Paste
- 4 cups Beef Broth (low-sodium)
- 1 splash Non-Alcoholic Red Wine Substitute or unsweetened red grape juice with balsamic vinegar
- 2–3 Russet Potatoes, cut into 1-inch chunks
- 2 larger Carrots, cut into chunks
- 1 Bay Leaf
- 1 teaspoon Fresh or Dried Thyme
- Optional: Frozen Peas or Green Beans
- Fresh Parsley, for garnish
Instructions
- Pat the cubed beef chuck roast dry with paper towels and season with salt and black pepper. Dredge lightly in flour, shaking off excess.
- Heat oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, then remove to a plate.
- Reduce heat to medium and add more oil if needed. Sauté onions, carrots, and celery for 5-7 minutes until softened. Add minced garlic and cook for another minute.
- Stir in tomato paste and cook for 1-2 minutes until fragrant.
- Deglaze the pot with non-alcoholic red wine substitute or a splash of beef broth, scraping up browned bits. Add remaining beef broth, seared beef, bay leaf, and thyme. Bring to a gentle simmer.
- Cover and let simmer on low heat for 1.5 to 2 hours until beef is fork-tender.
- Stir in potato chunks and larger carrot pieces. Simmer for another 25-30 minutes until vegetables are tender.
- Taste and adjust seasoning as needed. For a thicker stew, whisk a tablespoon of flour or cornstarch with water and stir into the stew, cooking until thickened.
- Remove the bay leaf and serve in bowls, garnished with fresh parsley if desired.
- Prep Time: 20 mins
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Use good quality beef for the best flavor. Properly searing the beef is crucial for depth of flavor. This stew tastes even better the next day, making it great for meal prep.