Melting Pot Beef Stew

This hearty beef stew transforms humble ingredients into a symphony of flavors and textures. With fork-tender beef, seasonal vegetables, and a rich, savory broth that develops incredible depth as it simmers, it's the perfect comfort food for colder months.

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Course: Main Course

Cuisine: American, Comfort Food

Keyword: Beef Stew, Comfort Food, Dutch Oven, Winter Recipe, One Pot Meal

Prep Time: 25

Cook Time: 2 15

Total Time: 2 40

Servings: servings

Calories: 420kcal

Equipment

Dutch Oven or Heavy-Bottomed Pot

Ingredients

2 pounds chuck roast cut into 1.5-inch cubes
3 tablespoons all-purpose flour
2 tablespoons olive oil
1 large onion diced (about 1.5 cups)
4 cloves garlic minced (about 2 tablespoons)
3 medium carrots sliced into 1-inch pieces
2 stalks celery sliced into 1-inch pieces
1 pound baby potatoes halved
8 ounces cremini mushrooms quartered
1 tablespoon tomato paste
1 cup dry red wine
3 cups beef broth preferably low-sodium
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon Worcestershire sauce
salt and freshly ground black pepper to taste
1 cup frozen peas
2 tablespoons fresh parsley chopped, for garnish

Instructions

Season the beef cubes generously with salt and pepper, then toss with flour until lightly coated.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches, sear the beef for 2-3 minutes per side until deep brown. Transfer to a plate and set aside.
Reduce heat to medium and add onions to the same pot, scraping up the flavorful brown bits from the bottom. Cook for 3-4 minutes until translucent, then add garlic and cook for 30 seconds until fragrant.
Add celery and carrots, cooking for another 5 minutes until they begin to soften.
Add tomato paste and cook, stirring constantly for 1 minute to caramelize. Pour in the red wine, scraping the bottom of the pot to release any remaining browned bits. Let the wine reduce by half (about 3-4 minutes).
Add beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary.
Return the beef to the pot along with any accumulated juices. Add the potatoes and mushrooms, ensuring everything is submerged.
Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 1.5-2 hours, stirring occasionally, until the beef is fork-tender.
In the last 10 minutes of cooking, stir in the frozen peas. Taste and adjust seasoning if needed.
Remove bay leaves, garnish with fresh parsley, and serve piping hot in warmed bowls.

Notes

This stew actually improves with time, making it perfect for meal prep. Cool completely before refrigerating in airtight containers for up to 4 days. For freezing, portion into individual servings and store for up to 3 months.

For a slow cooker version: Brown the meat and vegetables as directed, then transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Add the peas during the final 30 minutes.

If your stew needs thickening, make a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Add to the simmering stew and cook for an additional 5-10 minutes until thickened.

Nutrition

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