A winter dinner staple, beef stew is the hearty comfort food to make when you need a bowl of stick-to-your-bones, warming goodness. Complete with baby potatoes, veggies, and tender beef, this is a recipe you want to keep up your sleeve, whether you’re serving guests or looking for a make-ahead meal (that will get even better as the week goes on). There are many beef stew recipes out there, but our classic version makes it as easy as possible to ace a hearty, thick stew with very little effort. Here’s everything you need to know:
PREPARATION TIME
Ingredients
1 tbsp. (or more) vegetable oil
2 lb. beef chuck stew meat, cut into 1″ cubes
1 medium yellow onion, chopped
2 carrots, peeled, cut into rounds
2 stalks celery, chopped
Kosher saltFreshly ground black pepper
3 cloves garlic, finely chopped
1/4 c. tomato paste
6 c. low-sodium beef broth
1 c. red wine
1 tbsp. Worcestershire sauce
2 fresh thyme sprigs
2 bay leaves
1 lb. baby potatoes, halved
1 c. frozen peas
1/4 c. chopped fresh parsley
Directions
Step 1In a large Dutch oven or heavy pot over medium heat, heat oil. Add beef and cook, turning occasionally, until seared on all sides, about 10 minutes. Transfer beef to a plate.
Step 2Coat bottom of pot with oil, if needed, and heat over medium-high heat. Cook onion, carrots, and celery, stirring, until softened, about 7 minutes; season with salt and pepper. Add garlic and tomato paste and cook, stirring, until garlic is fragrant and tomato paste has darkened, about 2 minutes. Return beef to pot. Add broth, wine, Worcestershire, thyme, and bay leaves. Bring to a boil, then reduce heat to medium-low and bring to a simmer; season with salt and pepper. Cover and simmer, stirring occasionally, until beef is tender, 30 to 45 minutes.
Step 3Add potatoes and simmer, covered, until potatoes are tender, about 15 minutes.
Step 4Remove bay leaves and thyme. Stir in peas and cook, stirring, until warmed through, about 2 minutes; season with salt and pepper.
Step 5Divide stew among bowls. Top with parsley.
