Beef Stew Recipe

Season and Dredge

Pat the beef cubes dry with paper towels. Toss the beef with kosher salt and black pepper. Place the flour in a shallow bowl or plate and lightly dredge the seasoned beef so each piece has a thin coating; shake off excess flour.

Brown the Beef

Heat a large heavy-bottomed Dutch oven or wide ovenproof pot over medium-high heat. Add 2 tablespoons of vegetable oil. When shimmering, add beef in a single layer (work in batches to avoid crowding). Sear each side 2–3 minutes until a deep brown crust forms. Transfer browned beef to a plate and set aside.

Sauté Vegetables

Reduce heat to medium. Add remaining 1 tablespoon oil and 1 tablespoon butter to the pot. Add diced onion, carrots, and celery. Cook 6–8 minutes, stirring occasionally, until softened and beginning to brown. Stir in minced garlic and cook 30–60 seconds until fragrant.

Deglaze and Build Flavor

Stir in the tomato paste and cook 1–2 minutes to remove raw flavor. Add the red wine (or 1 cup additional beef stock if not using wine), scraping up browned bits from the bottom of the pot with a wooden spoon. Simmer until the wine reduces by about half, 2–4 minutes.

Add Broth and Herbs

Return the browned beef and any accumulated juices to the pot. Pour in the beef stock to just cover the meat (about 4 cups). Add Worcestershire sauce, bay leaves, thyme sprigs, and rosemary (if using). Bring to a gentle simmer.

Simmer Slowly

Cover the pot with a lid slightly ajar and reduce heat to low so the stew cooks at a very gentle simmer. Cook on the stovetop 1.5 to 2 hours, or until the beef is tender when pierced with a fork. Alternatively, transfer the covered pot to a preheated oven at 325°F (160°C) and braise 1.5 to 2 hours.

Add Potatoes and Finish Cooking

When the beef is nearly tender (after about 1 to 1.5 hours), add the prepared potatoes to the pot and continue simmering, covered, until potatoes are fork-tender and beef is fully tender, about 30–40 more minutes.

Optional Thicken

If you prefer a thicker gravy, mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into 2–3 ladles of hot stew liquid off the heat, then return the thickened liquid to the pot and simmer 2–3 minutes until thickened. Adjust seasoning with salt and pepper to taste.

Finish with Peas and Herbs

Stir in frozen peas (if using) and simmer 2 minutes until heated through. Remove and discard bay leaves, thyme stems, and rosemary stem. Sprinkle chopped parsley over the stew.

Serve: Ladle the beef stew into bowls and serve hot with crusty bread or over mashed potatoes.