Hearty Beef Stew

Savory, warm, and oh so comforting



Adjust Servings

Recipe CategoriesBeef Soups & Stews


3Poundbeef chuck, cut into 1 1/2" cubes
1 1⁄2Teaspoonsalt
1Teaspoonground black pepper
3Tablespoonvegetable oil
1Cupbacon, sliced into 1/2" pieces
2eachmedium-large onions, chopped (2 cups)
2Tablespoontomato paste
3eachgarlic cloves, minced
3Tablespoonall purpose flour
1Cupfull-bodied red wine
2Cuphomemade chicken broth or low-sodium canned broth
2eachbay leaves
4eachlarge carrots, peeled and sliced 1/4" thick or 1/2 lb. baby carrots
1Cupcelery, sliced
5eachred bliss potatoes, washed and cut into quarters


  1. Place meat in a large bowl.
  2. Sprinkle with 1 1/2 tsp. salt and 1 tsp. pepper; toss to coat.
  3. Heat 2 Tbsp. oil over medium-high heat in a large non-reactive soup kettle; add meat to pan in two batches.
  4. Brown meat on all sides, about 5 minutes per batch, adding an additional 1 Tbsp. oil if necessary.
  5. Transfer meat to a platter.
  6. Add bacon to pot and let it cook for 4 minutes, add onions to pot; sauté‚ until almost softened, 4-5 minutes.
  7. Add in the tomato paste and cook for 2 minutes.
  8. Reduce heat to medium and add garlic; continue to sauté‚ for about 30 seconds.
  9. Stir in flour and cook until lightly browned, 1-2 minutes.
  10. Stir in wine, scraping up any browned bits that may have stuck to pan.
  11. Reduce the wine by half.
  12. Add chicken broth, bay leaves; bring to simmer.
  13. Add meat and return to a simmer.
  14. Simmer until meat is just tender, 2 1/2-3 hours.
  15. The stew should be covered, and barely any bubbling.
  16. At approximately 15 minutes before the stew is done, add carrots, celery and potatoes to simmering stew.
  17. Once vegetables are added turn off heat, cover and let stand to blend flavors, about 5 minutes (stew can be cooled at this point, covered and refrigerated up to 3 days).
  18. Note: This recipe can be made without the wine, substitute with additional chicken stock.


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