Beef Stew Recipe

PREP TIME25 mins

COOK TIME2 hrs 30 mins

TOTAL TIME2 hrs 55 mins

SERVINGS: 4 servings

Ingredients

▢2 tablespoon olive oil

▢2 pounds chuck roast - cut into 1-inch pieces

▢1 large yellow onion - diced

▢3 large carrots - peeled and sliced into 1-inch pieces

▢3 cloves garlic - minced

▢2 bay leaves

▢1 teaspoon salt

▢1 teaspoon ground black pepper

▢1 teaspoon dried thyme

▢½ teaspoon dried rosemary

▢3 tablespoon all-purpose flour

▢3 cups low-sodium beef broth - or beef stock

▢1 cup red wine

▢2 pounds Yukon gold potatoes - cut into 1-inch pieces

▢chopped parsley - to garnish

Instructions

Heat the olive oil in a large pot or Dutch oven set over high heat. Add the beef and cook until browned, approximately 6-8 minutes. 

Remove the beef from the pot and set it aside on a clean plate. Reserve any cooking liquid left behind in the pot.

Add an additional tablespoon of olive oil to the same pot that was used to brown the meat and set over medium heat. Add the onions and the carrots and sauté until the onions have turned translucent, about 5 minutes.

Add the garlic, bay leaves, salt, black pepper, thyme, and rosemary, mixing well to combine. Cook for 2-3 minutes or until the herbs and garlic become fragrant.

Sprinkle the vegetables with flour and mix well to combine.

Slowly stir in the wine and beef broth and bring it to a simmer. Return the beef and reserved cooking liquid back to the pot and bring to a boil. Reduce heat to low, cover with a lid, and gently simmer for 60-90 minutes, stirring occasionally.

Remove the lid and carefully add the potatoes to the pot. Cover and simmer for an additional 25-30 minutes, or until the potatoes are fork-tender.

Serve with biscuits and freshly minced parsley to garnish if desired.

Notes

Leftovers: Keep leftovers stored in an airtight container in the refrigerator for up four days. Reheat on the stovetop or in the microwave until warm.