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Rich Beef Stew: a hearty, practical guide

Prep 14 min Cook 180 min Difficulty 3/5

A practical, step-by-step beef stew with potatoes, wine, herbs, and a glossy finish.

Why this recipe works

A classic, rib-sticking beef stew designed for home cooks. It suits weekend dinners, potlucks, or meal prep, with a simple technique that yields a rich, comforting sauce.

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Key takeaways

One-pot method keeps cleanup minimal.
Browning the meat builds flavor foundation.
Thick, glossy sauce with tender potatoes when simmered properly.

Recipe guide

A classic, rib-sticking beef stew designed for home cooks. It suits weekend dinners, potlucks, or meal prep, with a simple technique that yields a rich, comforting sauce.

This stew cooks in a single pot and builds deep flavor.

  • One-pot method keeps cleanup minimal.
  • Browning the meat builds flavor foundation.
  • Thick, glossy sauce with tender potatoes when simmered properly.

Step 1: Prep and brown the beef

Pat beef dry, season with salt and pepper, and toss with flour. Brown in batches in a large Dutch oven over medium-high heat, then set aside.

Step 2: Build the base and simmer

Sauté onion, carrot, and celery in the same pot. Add garlic and tomato paste, then return beef. Deglaze with red wine, add beef broth, bay leaves, thyme, Worcestershire, and any juices. Simmer covered 1–1.25 hours.

Step 3: Add potatoes and finish

Add Yukon Gold potatoes, simmer 30–40 minutes until tender. Remove bay leaves, adjust salt/pepper, and stir in butter for richness.

Ingredients

  • 2 lb beef chuck, boneless, cut into 1-inch cubes
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1/3 cup all-purpose flour
  • 2 tbsp vegetable oil
  • 1 large onion diced
  • 3 medium carrots sliced
  • 2 stalks celery sliced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 4 cup beef broth
  • 2 leaf bay leaves
  • 1 tsp dried thyme
  • 1.5 lb Yukon Gold potatoes peeled and cubed
  • 1 tbsp Worcestershire sauce
  • 2 tbsp unsalted butter

Instructions

  1. Pat beef dry and toss with salt, pepper, and flour to coat evenly
  2. Heat oil in a large Dutch oven over medium-high heat until shimmering
  3. Brown beef in batches, avoiding crowding, and transfer to a plate
  4. Reduce heat to medium and add butter if needed, then sauté onion, carrots, and celery until softened
  5. Add garlic and tomato paste and cook 1 minute, stirring
  6. Return browned beef to the pot and stir to combine
  7. Pour in red wine and scrape up browned bits from the bottom
  8. Add beef broth, bay leaves, thyme, Worcestershire sauce, and any accumulated juices
  9. Bring to a simmer, then reduce heat to low, cover, and cook for 1 to 1.25 hours
  10. Add potatoes to the pot, stir, and continue simmering, covered, until beef and potatoes are tender, about 30–40 minutes
  11. Remove bay leaves and taste, adjusting salt and pepper as needed
  12. If sauce needs thickening, uncover and simmer to reduce until desired consistency
  13. Stir in remaining butter for sheen and richness before serving

FAQs

Can I use a different cut of beef? Yes, you can substitute with another chuck cut or stewing beef; adjust cooking time as needed.
Can I make this ahead? Yes. Cool, refrigerate up to 2 days, and reheat gently. You can also freeze portions.
How to thicken the sauce without flour? Mash a few potatoes into the sauce or simmer uncovered to reduce, then whisk in a little butter.