Here’s a rich, comforting classic beef stew—deep flavor, tender meat, and thick gravy.
Hearty Beef Stew
Ingredients
- 2 lbs beef chuck, cut into 1½-inch cubes
- 2 tbsp olive oil
- Salt & black pepper
- 2 tbsp flour
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 potatoes, cubed
- 2 celery stalks, sliced
- 2 tbsp tomato paste
- 1 cup beef broth (or red wine + broth combo)
- 2 cups beef stock
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp Worcestershire sauce
- 1 cup frozen peas (added at end)
Instructions
- Season & sear beef
Pat beef dry, season with salt/pepper, toss lightly in flour.
Heat oil in a large pot and brown beef in batches. Remove and set aside. - Sauté aromatics
In the same pot, cook onion, carrots, and celery 5 minutes.
Add garlic and tomato paste; cook 1 minute. - Deglaze & simmer
Add broth (and wine if using), scraping up browned bits.
Return beef to pot. Add stock, thyme, bay leaf, Worcestershire.
Bring to a gentle boil, then reduce to low. - Slow cook
Cover and simmer 1½–2 hours until beef is tender. - Add potatoes
Simmer another 20–30 minutes until potatoes are soft. - Finish
Stir in peas during last 5 minutes.
Adjust salt and pepper. Remove bay leaf.
Tips for Best Flavor
- Chuck roast is best—it becomes tender and flavorful.
- A splash of red wine deepens the flavor.
- For thicker stew: simmer uncovered last 15 minutes.
- Tastes even better the next day.
If you’d like, I can also give you:
- A slow cooker version
- An Instant Pot version
- Or a Guinness-style Irish beef stew 🍀
