Rustic Beef Stew Recipe: Slow-Simmered Comfort (Print Version)

Discover my rustic beef stew recipe, slow-simmered to tender perfection. A truly comforting dish, perfect for chilly evenings and making memories.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 2 Hours 45 Minutes minutes
Total Time: 27 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat, Gluten-Free (if using GF flour/broth)

# Ingredients:

→ Main Players

01 - 2 lbs boneless beef chuck, cut into 1.5-inch cubes
02 - 2 large yellow onions, roughly chopped
03 - 3 carrots, peeled and roughly chopped
04 - 2 celery stalks, roughly chopped
05 - 1.5 lbs Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
06 - 4 cups beef broth, low-sodium
07 - 1 cup dry red wine (like Cabernet or Merlot)

→ Flavor Boosters

08 - 2 tbsp tomato paste
09 - 4 cloves garlic, minced (or more, honestly!)
10 - 2 bay leaves
11 - 4 sprigs fresh thyme (or 1 tsp dried thyme)

→ Pantry Staples

12 - 1/4 cup all-purpose flour
13 - 3 tbsp olive oil
14 - 1 tsp salt (plus more to taste)
15 - 1/2 tsp black pepper (plus more to taste)

# Instructions:

01 - First things first, get that beef ready! Cut your chuck into roughly 1.5-inch cubes. I know, it feels like a lot of chopping, but trust me, it’s worth it. Pat the beef really, really dry with paper towels – this is crucial for a good sear. Then, toss it with a couple of tablespoons of flour, salt, and pepper in a big bowl. You want a light, even coating. I always make sure to get every piece, because a good crust means more flavor in your rustic beef stew recipe.
02 - Now for the fun part! Heat a good glug of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. You want it hot, but not smoking. Sear the beef in batches, about 3-4 minutes per side, until it’s beautifully browned all over. Don’t crowd the pan, hon, or it’ll steam instead of sear. This browning step builds so much flavor, it’s the base of your incredible rustic beef stew recipe! Remove the seared beef to a plate and set aside.
03 - Reduce the heat to medium. Add a little more oil if needed, then toss in your chopped onions, carrots, and celery. Sauté them for about 5-7 minutes, stirring occasionally, until they start to soften and get a little color. They'll smell amazing, I promise! Stir in the minced garlic and tomato paste, cooking for another minute until fragrant. This mix is the aromatic heart of your rustic beef stew recipe, building layers of flavor.
04 - Pour in the red wine, scraping up all those delicious browned bits from the bottom of the pot with a wooden spoon. Let it simmer for a couple of minutes until the wine reduces slightly. This step is a game-changer for depth of flavor. Then, add the beef broth, bay leaves, and fresh thyme sprigs (or dried, if that’s what you’ve got). Bring it all to a gentle simmer.
05 - Return the seared beef and any juices from the plate back into the pot. Give it a good stir. Bring the rustic beef stew recipe back to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1.5 to 2 hours. The beef should be getting tender, but not quite falling apart yet. This slow cook is essential for that melt-in-your-mouth texture.
06 - After the initial simmer, add your chopped potatoes to the pot. Stir them in gently, ensuring they're mostly submerged in the liquid. Continue to simmer, covered, for another 45-60 minutes, or until the potatoes are fork-tender and the beef is incredibly soft and easily pulls apart. Remove the bay leaves before serving. I always taste and adjust the seasoning one last time here – a little more salt or pepper can make all the difference to your rustic beef stew recipe!

# Notes:

01 - Don't skip patting the beef dry! It makes all the difference in getting a good sear.
02 - Crowding the pan when browning the beef is a common mistake I made; work in batches, trust me.
03 - A good quality beef broth really elevates this rustic beef stew recipe; it's worth the extra few cents.
04 - Serve with a crusty baguette to soak up every last drop of that glorious sauce.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - wooden spoon
03 - cutting board
04 - sharp knife

# Nutrition (Per Serving):

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

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