Beef stew is a cold climate necessary. Examine on to get all the sizzling deets on this extremely-comforting stew.

Why Beef Chuck? 

Two motives: 1) It is really low-cost! 2) It will get more tender the more time it cooks. Some speedy-cooking cuts of meat (like sirloin) would get hard soon after simmering for 30 minutes. The opposite is correct with beef chuck. 

A Notice About Flour 

Some people have explained to us that this recipe is lacking flour. We respectfully disagree. There’s no rule that beef stew desires a thickening agent. In point, several recipes skip it, not just ours. 😉As the soup simmers, the potatoes give off a great deal of starch, generating some of the most velvety broth we have ever had.

Wine Isn’t Completely Necessary

Wine provides a layer of rich complicated flavor to your stew. If you really don’t have any leftover cooking wine on hand, your stew will be delightful without having it—just sub in more beef inventory! Phrase to the clever, though: open wine retains for MONTHS in the fridge. (For cooking. For drinking… eh, not so a great deal.) So sure, that 50 percent glass of Pinot from September will perform just fantastic.

Have much more leftover wine burning a gap in your fridge? Make our purple wine poke cake! 

Make-Ahead Probable

This recipe makes wonderful leftovers. And yes, you can make it in advance! Cook dinner all the way through step 6, then great the stew to area temperature just before refrigerating in a resealable container. Just before serving, reheat in a huge pot more than medium-low heat. 

Freezer Helpful

This stew also freezes properly! When transferring to airtight containers, be positive to leave about 1/2″ to 1″ air above the stew to allow for it to grow although freezing. This beef stew can final up to 3 months in the freezer.

Created this? Let us know how it went in the comment part underneath!

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Prep Time:




Overall Time:






beef chuck stew meat, cubed into 1″ parts


further-virgin olive oil


carrots, peeled and lower into rounds

Freshly floor black pepper


very low-sodium beef broth


Worcestershire sauce


dried or fresh thyme leaves


infant potatoes, halved


freshly chopped parsley, for garnish

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  1. In a substantial dutch oven or significant-bottomed pot over medium heat, warmth oil. Insert beef and cook dinner right up until seared on all sides, 10 minutes, working in batches if vital. Transfer beef to a plate. 
  2. In the same pot, cook onion, carrots, and celery right until tender, 5 minutes. Time with salt and pepper. Add garlic and tomato paste and prepare dinner till garlic is aromatic and tomato paste has darkened, 2 minutes. 
  3. Incorporate beef back again to dutch oven then include broth, wine, Worcestershire sauce, thyme, and bay leaves. 
  4. Deliver to a boil then decrease warmth to a simmer. Year with salt and pepper. Go over and enable simmer until finally beef is tender, 30 minutes.
  5. Incorporate potatoes and simmer, protected, till potatoes are tender, 15 minutes. 
  6. Clear away bay leaves. Stir in peas and cook dinner right until warmed through, 2 minutes. Garnish with parsley befor serving. 
Dish, Food, Cuisine, Ingredient, Meat, Pot roast, Beef bourguignon, Galbijjim, Braising, Romeritos,

Kat Wirsing

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