Old Fashioned Beef Stew That Tastes Like You Spent All Day (You Mostly Just Need a Good Pot)
Deep, dark mahogany broth, fall-apart beef, and tender vegetables come together in one pot with minimal effort. The oven does the work after 35 minutes of hands-on time. This is the stew you'll make all winter.
Equipment
- 6-quart Dutch oven or heavy-bottomed pot with lid
- Tongs
- Wooden Spoon
Ingredients
- 3 lbs beef chuck, cut into 1.5-2 inch cubes
- 3 tbsp all-purpose flour
- 3 tbsp neutral oil (avocado or canola)
Aromatics
- 1 large yellow onion, diced
- 3 large carrots, peeled and cut into 1-inch pieces (divided)
- 2 stalks celery, diced
- 4 cloves garlic, minced
Liquid & Seasonings
- 1/4 cup tomato paste
- 1 cup dry red wine (Merlot, Cabernet Sauvignon, or red blend)
- 4 cups low-sodium beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 cup frozen peas (optional)
For serving
- Fresh parsley, chopped
- Lemon zest (fine grating)
Instructions
- Pat beef cubes dry with paper towels. Season generously with kosher salt and black pepper, then toss with flour. Heat oil in Dutch oven over medium-high heat. Add beef in a single layer (work in batches if needed) and sear undisturbed for 3-4 minutes until deep brown crust forms. Flip and repeat. Transfer seared beef to a plate.
- Reduce heat to medium. Add onion, half the carrots, and celery to the pot. Cook for 5-6 minutes until onion is translucent. Add garlic and cook 30 seconds.
- Push vegetables to sides of pot. Add tomato paste in the center and let it sizzle for 1-2 minutes, stirring constantly, until it darkens and smells slightly sweet.
- Pour in red wine and scrape up browned bits from bottom of pot. Let wine simmer for 2-3 minutes until reduced slightly and alcohol smell dissipates.
- Return beef (and any juices) to pot. Add beef broth, thyme sprigs, and bay leaf. Bring to a gentle simmer (small bubbles, not rolling boil). Cover and transfer to 325°F oven. Cook undisturbed for 1 hour 45 minutes.
- Remove pot from oven. Stir in potatoes and the remaining carrots. Return to oven, uncovered, for 30-35 minutes until potatoes are tender and broth has thickened slightly.
- Remove thyme sprigs and bay leaf. Stir in frozen peas (if using) and let warm through. Taste and adjust salt and pepper. Ladle into bowls and top with fresh parsley and a fine grating of lemon zest.
Notes
Storage: Fridge up to 4 days (flavor improves over 48 hours). Freezes up to 3 months; for best texture, freeze without potatoes and add fresh potatoes when reheating.
Gluten-free: Skip flour; toss beef in cornstarch. At end, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into simmering stew until thickened.
No wine: Use extra cup beef broth + 1 tbsp red wine vinegar at the end.
Don't oversalt early: Broth reduces and concentrates salt. Season at the very end after tasting.
Lemon zest is not optional: It adds brightness without liquid — makes everything taste more like itself.