Description

This Classic Beef Stew is a warm, comforting dish featuring melt-in-your-mouth beef, hearty root vegetables, and a rich, savoury broth. Slowly simmered to perfection, it’s the ultimate cosy meal for chilly evenings, family dinners, or meal prep. The flavours deepen as it cooks, giving you a stew that’s both robust and deeply satisfying.

Ingredients (Serves 6)

For the Stew

• 2 lbs (900g) beef chuck, cut into 1.5-inch cubes

• 2 tbsp olive oil

• 1 large onion, chopped

• 3 garlic cloves, minced

• 3 carrots, peeled & sliced

• 3 celery stalks, chopped

• 3 large potatoes, cut into chunks

• 2 tbsp tomato paste

• 1/4 cup all-purpose flour

• 4 cups beef broth

• 1 cup red wine (optional—replace with more broth if preferred)

• 2 bay leaves

• 1 tsp dried thyme (or 2 tsp fresh)

• 1 tsp dried rosemary (or 2 tsp fresh)

• Salt and pepper to taste

• 1 cup frozen peas (added at the end)

Instructions

1. Brown the Beef

• Pat the beef dry and season generously with salt and pepper.

• Heat olive oil in a large pot or Dutch oven over medium-high heat.

• Sear beef in batches until brown on all sides. Remove and set aside.

2. Sauté Aromatics

• In the same pot, add the onions, scraping up brown bits.

• Cook 3–4 minutes, then add garlic and tomato paste. Cook 1 minute.

3. Add Flour

• Sprinkle flour over the onion mixture and stir to coat.

• Cook for 1 minute to remove the raw flour taste.

4. Deglaze

• Pour in red wine (or broth) and stir well to dissolve any bits stuck to the bottom.

5. Build the Stew

• Add beef broth, seared beef, carrots, celery, potatoes, thyme, rosemary, and bay leaves.

• Stir and bring to a simmer.

6. Simmer

• Cover and cook over low heat for 2 to 2.5 hours, stirring occasionally, until the beef is fork-tender.

7. Finish

• Remove bay leaves and stir in peas during the last 5 minutes.

• Adjust seasoning with salt and pepper.

Serving Suggestions

Serve with:

• warm crusty bread

• mashed potatoes

• buttered noodles

• rice

• a side salad or roasted greens

Chef’s Notes

• Beef chuck is ideal because it becomes tender and flavourful when slow-cooked.

• The stew thickens naturally with the flour and long simmering.

• It tastes even better the next day as the flavours deepen.

Tips for Best Results

✔ Get a good sear

Browning the beef builds rich flavour.

✔ Don’t rush the simmer

Low and slow cooking ensures tender meat.

✔ Deglaze properly

Those browned bits at the bottom equal pure flavour.

✔ Customize the veggies

Turnips, parsnips, mushrooms, or sweet potatoes also work beautifully.

✔ Freezer-friendly

Cool completely and freeze for up to 3 months.

Servings

Serves: 6 hearty portions
Great for families or weekly meal prep.

Nutritional Information (per serving, approximate)

• Calories: 420

• Protein: 32 g

• Fat: 16 g

• Carbohydrates: 35 g

• Fiber: 5 g

• Sugars: 5 g

• Sodium: 780 mg

(Values vary based on ingredients and portion size.)

Health Benefits

• High in protein for muscle repair and strength.

• Rich in vitamins & minerals from root vegetables.

• Iron & B12 from beef help support energy levels.

• Collagen & gelatin released from slow cooking support joint health.

• Balanced meal containing protein, carbs, and micronutrients.

Q&A Section

Q1: Can I cook this in a slow cooker?

Yes! Brown the beef first, then transfer everything to the slow cooker. Cook on Low for 8 hours or High for 4–5 hours.

Q2: Can I use a different cut of beef?

Chuck is best, but bottom round, brisket, or stewing beef also work.

Q3: Can I make it gluten-free?

Use cornstarch or a gluten-free flour blend instead of all-purpose flour.

Q4: How long does it keep in the fridge?

Up to 4 days in an airtight container.

Q5: Can I skip the wine?

Absolutely—replace with more beef broth for a fully alcohol-free stew.

Q6: Why is my stew watery?

Simmer uncovered for the last 20 minutes, or add a slurry of cornstarch + water.