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healthy beef stew in bowl

Beef Stew

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How to make the best, traditional beef stew on the stove. Homey flavors with fall-apart-tender beef, potatoes, and veggies in a rich wine sauce.
Prep: 20 minutes
Cook: 2 hours 10 minutes
Total: 2 hours 30 minutes
Servings: 6
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Ingredients
  

  • 2 pounds boneless chuck roast
  • ¼ cup all-purpose flour
  • 2 teaspoons kosher salt reduce to 1 teaspoon to start if not using reduced sodium broth
  • ½ teaspoon ground black pepper
  • 2 tablespoons canola oil or grapeseed or another neutral cooking oil
  • 4 garlic cloves smashed and peeled
  • 2 tablespoons red wine vinegar
  • 1 ½ cups dry red wine such as Cabernet Sauvignon, Pinot Noir or Cotes du Rhone
  • 2 tablespoons tomato paste
  • 4 cups reduced sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon honey
  • 2 yellow onions 1/2-inch diced
  • 3 medium carrots peeled and cut into diagonal 1-inch pieces
  • 3 parsnips peeled and cut into diagonal 1-inch pieces
  • 2 stalks celery cut into diagonal 1-inch pieces
  • 2 russet potatoes* peeled and cut into 1 1/2 inch cubes
  • 1 cup frozen peas no need to thaw
  • Fresh parsley for serving

Instructions
 

  • Cut the beef into rough 1-inch pieces. Place a large bowl and toss with the flour, salt, and pepper.
    beef coated in flour, salt, and pepper
  • To a Dutch oven or similar large soup pot, add 1 tablespoon of the oil and heat over medium. Once the pot and oil are hot, add half of the beef cubes in a single layer. Let cook undisturbed for 2 minutes. Continue cooking, turning the pieces occasionally, until the cubes are browned on all sides. Remove the cubes to a large plate or bowl. Repeat with the remaining 1 tablespoon and remaining beef cubes.
    beef cubes in large pot
  • Return the initial batch of beef cubes to the pot. Stir in the garlic cloves.
    beef cubes for beef stew
  • Add the red wine vinegar and red wine and bring to simmer. With a rubber spatula or wooden spoon, scrape up any bits that are stuck to the bottom of the pot. Stir in the tomato paste.
    red wine vinegar and red wine for beef stew
  • Stir in the beef broth, Worcestershire, thyme, bay leaves, and honey. Bring the mixture to a boil over high heat, then reduce to a simmer over medium-low heat. Cover the pot and simmer for 1 ½ hours, until the beef is super tender and cooked through.
    boiling stovetop beef stew
  • Uncover and add the onion, carrot, parsnip, celery, and potato. Cover the pot part way and continue simmering for 30 to 40 more minutes, until the potatoes are tender when pierced with a fork. Uncover and simmer 15 more minutes to reduce.
    vegetables in pot of healthy beef stew
  • Stir in the peas. Let cook 2 minutes to warm through. Taste and adjust the seasoning as desired. Serve hot with parsley sprinkled on top.
    frozen pees atop a pot of beef stew

Notes

*I recommend russet over Yukon gold potatoes, as the russets' starch helps to thicken the stew. If swapping Yukon golds, note that it won't be quite as thick.
 
  • TO STORE: Refrigerate beef stew in an airtight storage container for up to 4 days.
  • TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
  • TO FREEZE: Freeze beef stew in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1of 6Calories: 575kcalCarbohydrates: 47gProtein: 37gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 104mgPotassium: 1720mgFiber: 8gSugar: 12gVitamin A: 5397IUVitamin C: 34mgCalcium: 101mgIron: 6mg
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