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Classic Beef Stew

Classic Beef Stew: Your Cozy Comfort Food for Any Night

This Classic Beef Stew is a warm hug in a bowl, infused with tender beef, savory mushrooms, and hearty vegetables, perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Oven Time 1 hour
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat and Broth
  • 2 pounds Beef Stewing Meat Choose tender cuts like chuck.
  • 1/4 cup All-Purpose Flour For dredging the beef.
  • 4 cups Low-Sodium Beef Broth Acts as the savory base.
  • 1 cup Red Wine Select a quality wine for best flavor.
For the Vegetables
  • 1 medium Onion Diced & quartered.
  • 4 cloves Garlic Minced & whole.
  • 3 medium Carrots Chopped.
  • 3 stalks Celery Chopped.
  • 1 pound Mini Red Potatoes Halved.
  • 8 ounces Baby Bella Mushrooms Quartered.
  • 2 pieces Bay Leaves
  • 1 teaspoon Thyme Dried or fresh.
For Seasoning and Finishing Touches
  • 1 teaspoon Salt To taste.
  • 1 teaspoon Pepper To taste.
  • 2 tablespoons Vegetable Oil For browning beef.
  • 2 tablespoons Unsalted Butter For sautéing vegetables.
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons Tomato Paste For richness.
  • 1/4 cup Fresh Parsley For garnish.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Dredge the Beef: Toss beef stewing meat with flour, salt, and pepper in a large bowl until evenly coated.
  2. Brown the Beef: Heat vegetable oil in Dutch oven and brown the beef in batches for 3-4 minutes.
  3. Sauté Aromatics: In the same pot, sauté diced onion and minced garlic until translucent.
  4. Deglaze the Pot: Pour in red wine, scraping the bottom to lift browned bits, then add unsalted butter.
  5. Add Broth and Seasonings: Stir in Worcestershire sauce and tomato paste, then add beef broth.
  6. Combine & Simmer: Return beef, onion, whole garlic, bay leaves, and thyme. Simmer for 1.5 hours.
  7. Preheat the Oven: Preheat oven to 300°F.
  8. Add Vegetables: Add chopped carrots, celery, potatoes, and mushrooms. Cover and bake for 1 hour.
  9. Thicken if Needed: If desired, mix cornstarch slurry to thicken during last minutes of cooking.
  10. Serve and Garnish: Ladle into bowls, garnish with parsley, and serve hot.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

Store cooled stew in an airtight container for up to 4 days or freeze for up to 3 months.

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