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Classic Beef Stew

Close-up of a hearty beef stew with tender beef, carrots, and potatoes in a cast iron pan.
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A hearty and comforting beef stew with tender beef and root vegetables, perfect for a cold day. This recipe offers guidance for oven, slow cooker, and Instant Pot methods, with options for including wine and tips for making it ahead.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 4 cups beef broth
  • 1 cup dry red wine (optional)
  • 2 tbsp tomato paste
  • 1 lb potatoes, peeled and cubed
  • 1/2 cup frozen peas
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 325°F (160°C) if using the oven method.
  2. Season the beef cubes generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches, then set aside.
  4. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
  5. Stir in the minced garlic, thyme, and rosemary, and cook for 1 minute more until fragrant.
  6. Return the beef to the pot. Add the beef broth, red wine (if using), bay leaf, and tomato paste. Stir to combine.
  7. Bring the stew to a simmer, then cover and transfer to the preheated oven. Cook for 2 to 3 hours, or until the beef is tender.
  8. Alternatively, for a slow cooker: combine all ingredients except potatoes and peas in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add potatoes during the last 1-2 hours of cooking.
  9. For an Instant Pot: sear beef and vegetables as above. Deglaze with broth. Add remaining ingredients (except peas). Cook on high pressure for 35 minutes, then natural release for 10 minutes. Add peas and stir.
  10. Add the cubed potatoes to the stew during the last 30-45 minutes of cooking (oven method) or the last 1-2 hours (slow cooker method).
  11. Stir in the frozen peas during the last 5 minutes of cooking.
  12. Remove the bay leaf. Season with salt and pepper to taste before serving.

Notes

  • For a thicker stew, you can mix 2 tablespoons of flour with a little cold water to create a slurry, then stir it into the stew during the last 30 minutes of cooking.
  • This stew freezes well. Let it cool completely, then store in airtight containers for up to 3 months.
  • To make this a meal prep friendly option, prepare the stew and portion it into individual containers for easy lunches or dinners throughout the week.

Nutrition

Find it online: https://cutcooktaste.com/beef-stew-hearty-comfort-food-recipe/