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A steaming bowl of hearty beef stew with vegetables

Proven way to grow a perfect Beef Stew

This recipe guides you through creating a hearty and flavorful beef stew, perfect for a comforting meal. It emphasizes slow cooking to tenderize the beef and meld the rich flavors of vegetables and herbs.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Beef and Marinade
  • 2 lbs beef chuck, cut into 1 1/2-inch cubes
  • 1.5 cups red wine, dry
  • 0.5 cup beef broth
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 0.5 tsp black peppercorns
Stew Base
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 4 oz bacon, diced
  • 1 large yellow onion, chopped
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp Dijon mustard
  • 1 tsp salt
  • 0.5 tsp black pepper
Vegetables and Finishing
  • 2 large potatoes, peeled and quartered
  • 8 oz mushrooms, cremini or button, halved
  • 0.25 cup fresh parsley, chopped, for garnish

Equipment

  • large bowl
  • Dutch oven or large pot
  • cutting board
  • knife
  • measuring cups and spoons
  • wooden spoon or spatula

Method
 

Marinade the Beef
  1. Combine beef cubes with red wine, beef broth, thyme, bay leaf, and peppercorns in a large bowl. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
Sear the Beef
  1. Remove beef from marinade, pat it dry, and dredge in flour, reserving the marinade. Heat olive oil in a Dutch oven or large pot over medium-high heat, then sear the beef in batches until browned on all sides and set aside.
Cook the Aromatics and Build the Base
  1. In the same pot, cook diced bacon until crispy, then remove and set aside, leaving rendered fat. Add onion, carrots, and celery to the pot, sautéing until softened, then stir in minced garlic, tomato paste, and Dijon mustard, cooking for another minute.
Simmer the Stew
  1. Return the beef to the pot, pour in the reserved marinade and an additional cup of beef broth, scraping up any browned bits from the bottom. Bring the mixture to a simmer, then reduce heat, cover, and cook for 1.5 to 2 hours, or until the beef is tender.
Add Vegetables and Finish
  1. Stir in potatoes and mushrooms, adding more beef broth if needed to keep the vegetables submerged. Continue to simmer for another 30-40 minutes, or until potatoes are fork-tender, then season with salt and pepper to taste.
Serve
  1. Ladle the beef stew into bowls, garnish with fresh parsley and the reserved crispy bacon, and serve hot.

Notes

For a richer flavor, use a good quality dry red wine for the marinade. You can also add other root vegetables like parsnips or turnips along with the potatoes for variety. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.