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Homemade Beef Stew Recipe

Homemade Beef Stew

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Course: Main Course, Soup
Cuisine: American
Keyword: beef stew, comfort food, soup, stew
Servings: 6 servings

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)