Classic Beef Stew

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There's nothing like digging into a humble bowl of meaty stew, and this Classic Beef Stew really delivers! There are no funny ingredients in this stew, and it cooks low and slow on the stovetop until it is tender and delicious.

Prep Time30

Cook Time3

Total Time3 30

Course: Main Course

Cuisine: American

Keyword: beef stew, stew

Servings: servings

Calories: 315kcal

Author: Chef Jenn

Ingredients

¼ cup all-purpose flour divided
2 teaspoons salt divided
¼ teaspoon freshly ground pepper
1 pound beef stewing meat trimmed and cut into 1-inch cubes
2 tablespoons vegetable oil
1 cup onion diced
2 stalks celery diced
3 medium carrots peeled and cut into 1/4-inch rounds
3 cloves garlic minced
1 cup red wine
2 tablespoons red wine vinegar
3 cups beef broth homemade or low-sodium canned
2 bay leaves
½ teaspoon dried thyme
1 ½ to 2 pounds small red potatoes cut in halves

Instructions

Mix 2 tablespoons of flour with 1 teaspoon of salt and pepper in a large bowl. Toss the beef cubes in the mixture until evenly coated.
Heat 2 tablespoons of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan. Cook each batch for about 5 minutes, turning to brown all sides. Remove the beef and set it aside.
Add the onion, carrots, and celery to the pot. Sauté for 3–4 minutes until the onion softens slightly. Add the garlic and cook for another minute. Remove the vegetables from the pot and set aside.
Reduce the heat to medium and pour in the red wine and red wine vinegar. Scrape up any browned bits from the bottom of the pot with a wooden spoon to release their flavor.
Return the browned beef to the pot. Add the beef broth, bay leaves, and thyme. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer gently for 1½ hours, skimming off any foam or fat that rises to the surface.
Add the sautéed vegetables and potatoes to the pot. Simmer for an additional 15–20 minutes, or until the potatoes are fork-tender and the vegetables are cooked through.
Mix the remaining 2 tablespoons of flour with 3 tablespoons of water to create a slurry. Stir it into the stew and bring to a gentle boil, letting it thicken for 3–4 minutes. Adjust the seasoning with additional salt and pepper, as needed.
Ladle the stew into bowls and serve hot with your favorite sides.

Notes

Chef Jenn’s Tips

Use a heavy-bottomed pot or Dutch oven for even heat distribution and consistent cooking.
Cut larger beef cubes into 1-inch pieces to ensure uniform cooking.
Red wine enhances the richness of the broth, but you can substitute with additional beef broth if desired.

Nutrition