Description

Hearty Beef Stew with Root Vegetables cooked in a rich broth infused with red wine, tomato paste, and aromatic herbs. Tender beef chuck slow-simmered with carrots, celery, potatoes, mushrooms, and onions for a comforting, flavorful meal perfect for cozy dinners.

Ingredients

Scale

Beef and Seasoning

2 lbs beef chuck, cut into 1.5-inch cubes
1 teaspoon salt, or to taste
1/2 teaspoon black pepper

Vegetables and Aromatics

1 large onion, diced
3 cloves garlic, minced
3 large carrots, peeled and sliced
3 celery stalks, sliced
3 medium potatoes, peeled and cut into chunks
2 cups button mushrooms, halved

Liquids and Flavorings

4 cups beef broth
1 cup dry red wine
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves

Fats and Thickening

2 tablespoons olive oil
2 tablespoons all-purpose flour
2 tablespoons unsalted butter

Garnish

2 tablespoons fresh parsley, chopped (optional)

Instructions

Season the Beef: Pat the beef cubes dry with paper towels and evenly season them with salt and black pepper to enhance the flavor.
Brown the Beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, sear the beef cubes on all sides for 3–4 minutes per batch until browned, then transfer the beef to a separate plate.
Sauté Aromatics: Add diced onion and minced garlic to the pot. Sauté for 2–3 minutes until the onions are softened and aromatic.
Cook Vegetables: Stir in the carrots, celery, and halved mushrooms. Cook while stirring regularly for 5 minutes to start softening the vegetables.
Deglaze and Thicken: Add tomato paste and all-purpose flour to the pot, stirring thoroughly to coat the vegetables. Cook for 1 minute to remove the raw flour taste.
Add Red Wine: Pour in the dry red wine while scraping the bottom of the pot to deglaze and lift the browned bits. Let it simmer for 2 minutes to reduce slightly.
Simmer with Broth: Return the browned beef to the pot. Add beef broth, potato chunks, Worcestershire sauce, dried thyme, and bay leaves. Bring the mixture to a steady simmer.
Slow Cook: Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 2 hours, stirring occasionally, until the beef is fork-tender and vegetables are fully cooked.
Finish and Adjust: Remove the bay leaves from the stew. Stir in unsalted butter to give the stew a glossy finish. Taste and adjust seasoning with additional salt or pepper as needed.
Garnish and Serve: Sprinkle chopped fresh parsley over the stew if desired, and serve immediately while hot for the best flavor and warmth.

Notes

For extra depth of flavor, sear the beef in batches without crowding the pan to ensure proper browning.
If a thicker stew is preferred, simmer uncovered for an additional 10–15 minutes to reduce the liquid further.
Substitute the red wine with additional beef broth for a non-alcoholic version.
Use fresh thyme instead of dried for a brighter herb flavor if available.
This stew keeps well and tastes even better the next day after the flavors meld further.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Keywords: beef stew, root vegetables, slow-cooked beef, comforting stew, red wine beef stew, hearty dinner