There’s nothing like a warm, hearty bowl of beef stew on a chilly day. This classic homemade beef stew recipe is filled with tender beef, hearty vegetables, and a rich, flavorful broth that’s perfect for cozy family dinners or meal prepping for the week. Whether you’re an experienced cook or new to the kitchen, this recipe is easy to follow and will have your whole home smelling delicious. Dive in and discover why homemade beef stew is a timeless comfort food!
Ingredients
- 1 3 lb chuck roast
- 2 tbsp all-purpose flour
- 3 tbsp Worcestershire sauce
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp Italian seasoning
- 3 tsp sea salt
- 2 tsp black pepper
- 4 tbsp olive oil
- 2 stalks celery
- 1/4 cup chopped onion
- 4 tbsp minced garlic
- 3 tbsp tomato paste
- 3 tbsp beef base (Better than Bouillon)
- 4 cups beef stock
- 2/3 cup red wine (merlot)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 large carrots (chopped)
- 4 medium Yukon gold potatoes (chopped)
- 1/2 cup frozen peas
Instructions
- Rinse and pat dry chuck roast and cut into large cubes.
- Place the beef in a bowl and add the following: Worcestershire sauce, flour, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix and coat well on all pieces.
- In a large dutch oven, on medium-heat, add the olive oil. When the hot, sear the beef on both sides for 2-3 minutes each until golden brown. Remove the meat from the pan and set aside in a bowl.
- In the dutch oven, add chopped celery, onions and minced garlic. Sauté until soft (4-5 minutes). Stir in tomato paste and beef base and simmer for 3 minutes. Add the beef stock and wine. Next add the fresh herbs (thyme, rosemary, and bay leaves).
- Cover the dutch oven and lower the heat to medium-low. Simmer for 2 hours.
- After 2 hours, shred the meat into smaller chunks. Add the carrots and potatoes, and simmer on medium-low for an additional 30-45 minutes. Add frozen peas (optional)