Hearty Beef Stew

Homemade Beef Stew

A stew is a great way to take a tough, flavorful cut of beef and turn it into something tender, hearty, and delicious. Cuts like chuck roast, top round, or rump roast are perfect, but any cut suited for slow cooking will shine here. Gentle simmering transforms collagen and connective tissue into a rich, savory gravy that coats every bite of beef and vegetables.

Ingredients

For the Stew:

• 2 lbs beef (chuck, top round, rump, etc.), cut into 1.5-inch chunks and seasoned with salt and pepper
• 2–3 Tbsp olive oil (for searing)
• 1 onion, peeled and chopped
• 2–3 cloves garlic, minced (about 1 Tbsp)
• 3 Tbsp flour
• 2 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce
• 4 cups beef broth (or 3 cups broth + 1 cup red wine)
• 1 bay leaf
• ½ tsp dried thyme
• ½ tsp dried oregano
• 4–5 potatoes, peeled and cubed
• 2–3 large carrots, peeled and cubed
• 2–3 stalks celery, chopped into 1-inch pieces (optional)
• ½ cup frozen peas, thawed
• 1 Tbsp chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat the Oven

• Preheat oven to 325°F. Use a Dutch oven if possible for even heating.

2. Sear the Beef

• Heat Dutch oven over high heat and add 1–2 Tbsp olive oil.
• Sear beef chunks in small batches for 2–3 minutes per side until browned. Do not overcrowd.
• Set beef aside on a plate. Add more oil between batches if needed.

3. Cook the Aromatics

• Reduce heat to medium and add chopped onions. Stir to pick up browned bits.
• Cook until translucent, then add garlic and cook for 1 minute.
• Add flour and stir until a paste forms. Cook for 1–2 minutes until lightly browned.

4. Build the Base

• Stir in tomato paste, Worcestershire, broth, and optional wine.
• Scrape the bottom of the pot to release fond.
• Return seared beef to the pot. Add bay leaf, thyme, and oregano. Bring to a simmer.
• Cover with lid and transfer to oven for 1.5 hours.

5. Add Vegetables

• After 1.5 hours, stir in potatoes and carrots (and celery if using).
• Taste broth and adjust salt as needed.
• Cover and return to oven for 30 minutes.

6. Finish the Stew

• Check tenderness of beef and vegetables. Beef should pull apart easily with two forks.
• If broth is too thin, return to stovetop uncovered and simmer for 10–15 minutes to reduce.
• Stir in peas and cook 2 minutes until warmed through.
• Garnish with parsley before serving.