Classic Beef Stew
Melt-in-your-mouth chunks of tender beef chuck slow-braised in a rich red wine and herb broth with hearty carrots and baby potatoes. The quintessential winter dinner to warm the whole family.
Ingredients
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servings
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Instructions
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Toss beef cubes with flour, salt, and black pepper until evenly coated.
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Heat olive oil in a large Dutch oven over medium-high heat and sear beef in batches until deeply browned on all sides; set aside.
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In the same pot, sauté onion, celery, and garlic for 4 minutes, then stir in tomato paste and cook for 1 minute.
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Pour in red wine and scrape up all browned bits from the bottom of the pot, then return beef and add beef broth, bay leaves, rosemary, and thyme.
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Bring to a simmer, cover with a tight-fitting lid, and braise on low heat for 1 hour and 15 minutes.
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Add the carrots and potatoes, cover again, and simmer for another 45 minutes until beef is fork-tender and vegetables are cooked through.
Notes & Tips
Take the time to brown the beef thoroughly in batches; that deep crust gives the stew its rich, savory broth.
Nutrition Estimate
Nutrition information is estimated and may vary based on ingredients and portion sizes. Consult a registered dietitian for personalized advice.
| Nutrient | Per Serving |
|---|---|
| Calories | 480 kcal |
| Protein | 36g g |
| Fat | 18g g |
| Carbohydrates | 40g g |
| Fiber | 5g g |