Classic Beef Stew: Simple One-Pot Comfort (Print Version)

Classic Beef Stew: My easy one-pot recipe brings tender beef, rich gravy, and comforting flavors to your table with minimal fuss.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 150 Minutes minutes
Total Time: 175 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Meat

# Ingredients:

→ Hearty Base

01 - 2 lbs boneless beef chuck roast, cut into 1.5-inch cubes
02 - 2 tbsp all-purpose flour
03 - 1 tbsp olive oil
04 - 1 large yellow onion, chopped
05 - 4 cloves garlic, minced
06 - 3 large carrots, peeled and cut into 1-inch pieces
07 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into 1.5-inch cubes

→ Rich Broth & Flavor

08 - 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
09 - 4 cups low-sodium beef broth
10 - 2 tbsp tomato paste
11 - 1 tbsp Worcestershire sauce

→ Seasonings & Finishing Touches

12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1/2 tsp dried rosemary
15 - Salt and freshly ground black pepper, to taste
16 - 1/4 cup fresh parsley, chopped, for garnish

# Instructions:

01 - First things first, pat your chuck roast pieces super dry with paper towels, then toss them with a generous amount of salt and pepper, and then the flour. Get your Dutch oven or heavy-bottomed pot screaming hot with a swirl of oil. Now, here’s the crucial part: sear the beef in batches! Don't overcrowd the pan, or it'll steam instead of getting that gorgeous, deep brown crust. I remember my first time, I ended up with gray meat, and honestly, it made the whole stew taste… sad. Brown each side, about 3-4 minutes per batch, then set the beautifully seared pieces aside.
02 - Once the beef is out, toss your chopped yellow onion into the pot. Sauté it, stirring occasionally, until it starts to soften and turn translucent, about 5-7 minutes. Scrape up all those delicious browned bits from the bottom of the pot – that's called 'fond,' and it's pure flavor gold! Then, add your minced garlic and cook for just another minute until it's fragrant. Don't let it burn, or it'll taste bitter, a mistake I've made more times than I care to admit, oops.
03 - Pour in your red wine and really get in there with a wooden spoon, scraping up any remaining bits from the bottom of the pot. Let the wine simmer and reduce by about half, which usually takes 3-5 minutes. The smell here is just incredible, honestly, it always makes my kitchen feel so gourmet! Stir in the tomato paste, letting it cook for a minute or two to deepen its flavor. This step is where so much of the rich, savory character of this Classic Beef Stew comes from.
04 - Return the seared beef to the pot. Pour in the beef broth, making sure the meat is mostly submerged. Add the bay leaves, dried thyme, dried rosemary, and a good splash of Worcestershire sauce. Give it a good stir to combine everything. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook. This is where patience is key for a truly tender Classic Beef Stew; I usually let it go for 1.5 to 2 hours, checking occasionally.
05 - After the beef has had a good long simmer and is starting to get tender, it’s time for the vegetables! Stir in your chopped carrots and potatoes. Give it another gentle stir, cover the pot again, and continue to simmer for another 45 minutes to 1 hour, or until the vegetables are fork-tender and the beef is falling apart. I once added the potatoes too early, and they practically disintegrated into mush, so timing here is important! You want them soft, but still holding their shape.
06 - Once everything is tender and the sauce has thickened beautifully, remove the pot from the heat. Take out the bay leaves (nobody wants to bite into one of those!). Let the Classic Beef Stew rest, covered, for about 10-15 minutes. This little rest allows the flavors to meld even more and the sauce to settle. Taste and adjust the seasonings – you might need a little more salt or pepper. Ladle it into bowls, and for a fresh finish, sprinkle generously with fresh chopped parsley. It should look, smell, and taste like pure comfort.

# Notes:

01 - Browning the beef properly is non-negotiable for flavor; don't rush it!
02 - This Classic Beef Stew tastes even better the next day, so make a big batch.
03 - No red wine? Beef broth works in a pinch, but you lose a bit of that depth.
04 - Serve this Classic Beef Stew with a dollop of sour cream for extra creaminess.

# Equipment Needed:

01 - Dutch oven or large heavy-bottomed pot
02 - wooden spoon
03 - cutting board
04 - sharp knife
05 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450-550 kcal
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g

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