Easy Beef Stew
Total time2 hr
Prep time20 min
Cook time1 hr 40 min
4.8(8)
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Learn more →Ingredients
6 servings
- 2 lbs beef chuck roast, cut into 1 ½-inch cubes
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry red wine (such as cabernet sauvignon or merlot)
- 3 cups low-sodium beef broth
- 1 tbsp worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 1 lb yukon gold potatoes, cut into 1-inch chunks
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 stalks celery, sliced into ½-inch pieces
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels, then season all over with the salt and pepper. Sprinkle the flour over the beef and toss to coat evenly.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer — work in two batches to avoid crowding — and sear undisturbed for 3–4 minutes per side until a deep brown crust forms. Transfer the seared beef to a plate and set aside.
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