Easy Beef Stew Recipe

from kristineskitchenblog.com

My classic beef stew recipe is pure comfort food, perfect for Sunday dinner. I love that I can prep this recipe in the afternoon and then it simmers on the stove until we are ready to eat. Serve it with some crusty bread or a green salad for a meal the whole family will love!

Prep Time45

Cook Time1 30

Total Time2 15

Servings: servings

Calories: 532kcal

Author: Kristine Rosenblatt

Ingredients

2 pounds boneless beef chuck roast or beef stew meat
3 tablespoons all-purpose flour
1 teaspoon Kosher salt*
½ teaspoon black pepper
3 tablespoons olive oil divided
1 medium yellow onion chopped
8 ounces cremini mushrooms sliced
3 cloves garlic minced
3 tablespoons tomato paste
1 cup dry red wine or beef stock/broth
3 cups unsalted beef stock or low sodium beef broth
4 large carrots cut into 1-inch pieces on the diagonal
1 ½ pounds Yukon gold potatoes cut into 1 ½-inch pieces
1 tablespoon Worcestershire sauce
1 teaspoon dried Italian seasoning
4 sprigs fresh thyme or ½ teaspoon dried thyme
1 bay leaf

Instructions

If using chuck roast and not already cut stew meat, cut the beef into 1-inch cubes, trimming off excess fat.
Place flour, salt and pepper in a large zip-top bag. Add the cubes of beef, seal the bag, and shake to coat the meat with the flour mixture. (Alternatively, you can place the beef, flour, salt and pepper in a large bowl and stir to coat the beef.)
In a large Dutch oven or other heavy pot, heat 1 tablespoon of the olive oil over medium heat. When the pot is hot, add half of the beef in a single layer. Let the beef brown on the first side for about 2 minutes, then flip and brown the other side. Transfer meat to a clean plate. Add another tablespoon olive oil to the pot. Brown the second half of the beef, about 2 minutes per side. (*Save any extra flour in the bag - you will add it to the pot later.) Remove the browned beef to the plate with the first half of the beef.
Add the remaining tablespoon of olive oil to the pot, followed by the onion and mushrooms. Sauté for 4-5 minutes, until the vegetables begin to soften.
Add the garlic, tomato paste, and any remaining flour from the bag. Cook, stirring, for 30 seconds to 1 minute.
Pour in the red wine and stock/broth. Stir, scraping up any browned bits from the bottom of the pot. Add the browned beef back to the pot (along with any juices from the plate). Then stir in the carrots, potatoes, Worcestershire sauce, Italian seasoning, thyme sprigs and bay leaf.
Bring stew to a simmer. Reduce the heat to maintain a low simmer, cover the pot, and cook for 1 ½ hours, until beef is tender, stirring occasionally.
Remove the bay leaf and thyme stems (the leaves will have fallen off). Taste and add additional salt and pepper if needed. Serve.

Video

Notes

Beef: Using beef chuck roast and cubing it yourself will give you the most tender beef in your stew. If you’re short on time, you can use beef stew meat, which is already cubed.
Salt: If using low sodium beef broth instead of unsalted stock, reduce the salt to 3/4 teaspoon.
Potatoes: I recommend using waxy potatoes, such as yellow potatoes or Yukon golds, because they hold up well while the stew pressure cooks. Small creamer potatoes or baby potatoes are more tender and may become too soft. Avoid using starchy potatoes like russets because they will fall apart.
Storage: Beef stew can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating.
To Reheat: Reheat beef stew in a covered pot on the stove over medium heat until simmering.

Nutrition

Nutrition information is only an estimate.