Description

This Easy Homemade Beef Stew is a hearty and comforting dish made with tender beef chuck, fresh vegetables, and a rich, savory broth. Perfect for a cozy meal, it simmers slowly to develop deep flavors and a thick, luscious texture. The optional red wine adds complexity, while fresh parsley garnish brightens the plate. Ideal for family dinners and meal prep.

Ingredients

Scale

Beef and Marinade

2 pounds beef chuck roast, cut into 1-inch cubes
Salt and black pepper, to taste
2 tablespoons olive oil

Vegetables and Aromatics

1 large yellow onion, diced
3 cloves garlic, minced
3 large carrots, sliced into chunks
3 medium Yukon gold potatoes, cubed
2 stalks celery, chopped
2 bay leaves
1 teaspoon dried thyme

Liquids and Flavorings

3 tablespoons tomato paste
4 cups beef broth
1 cup red wine (optional)

Thickening and Garnish

2 tablespoons all-purpose flour
1/4 cup cold water (for mixing with flour)
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Pat the beef dry and season with salt and pepper. Sear the beef in batches, ensuring each piece is browned on all sides. Transfer the browned beef to a plate and set aside.
Sauté Aromatics: Lower the heat to medium and add diced onions to the same pot. Cook until softened, about 5 minutes. Stir in minced garlic and tomato paste, cooking for another 2 minutes to develop flavor.
Deglaze the Pot: Pour in the red wine (if using) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2 to 3 minutes to reduce slightly.
Add Broth and Vegetables: Return the seared beef to the pot. Add beef broth, bay leaves, dried thyme, carrots, potatoes, and celery. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and cook for 1.5 to 2 hours until the beef is fork-tender and vegetables are cooked through.
Thicken the Stew: In a small bowl, whisk together the all-purpose flour and cold water until smooth. Stir this mixture into the stew during the last 15 minutes of cooking to thicken the broth.
Finish and Serve: Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley and serve the stew hot, perfect for a comforting meal.

Notes

You can omit the red wine to keep the stew alcohol-free; beef broth alone will still provide great flavor.
For a gluten-free version, substitute all-purpose flour with cornstarch or a gluten-free flour blend.
Leftovers keep well refrigerated for up to 3 days and freeze nicely for up to 2 months.
For extra richness, add a splash of Worcestershire sauce or a teaspoon of balsamic vinegar when deglazing.
Feel free to add other root vegetables like parsnips or turnips for variety.