Classic Hearty Beef Stew
This Classic Hearty Beef Stew recipe is perfectly seasoned and full of potatoes and carrots. This healthy winter classic is sure to fill you up!
Course: Main Course
Cuisine: American
Keyword: beef stew, beef stew recipes, classic beef stew, hearty beef stew, old fashioned beef stew
Servings: 5
Calories: 350 kcal
Author: Christine Rooney
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Ingredients
- 3 Tbsp vegetable oil
- 1 lb chuck roast
- 1/2 cup flour
- 6 cloves garlic
- 1 small white onion
- 4-5 carrots
- 4-5 red potatoes
- 1/3 cup red wine
- 4 cups beef broth
- 3 Tbsp tomato paste
- 1 1/2 tsp oregano
- 1 1/2 tsp thyme
- Salt
- Pepper
US Customary - Metric
Instructions
- Mince garlic and onions. Slice carrots and cube potatoes.
- Cut the meat into cubes and dredge in flour.
- Heat Dutch oven or heavy-bottom soup pan to medium and add 1 1/2 Tbsp. vegetable oil. Once heated, add half of the cubed meat and cook for a minute or so on each side. Add salt and pepper. Remove and repeat this process with second batch of meat. Set seared meat aside.
- Add another tsp. or so of oil to pan and then add garlic and onions. Saute for 4-5 minutes, scraping up brown bits as it cooks.
- Add red wine to pan and saute for 2-3 minutes or until wine reduces.
- Add carrots to pan along with pinch of salt and pepper and saute for 5 minutes, stirring frequently.
- Add 3 cups of beef broth and seared meat to the pan. Cover and cook for 15 minutes.
- Add 1 more cup beef broth and potatoes to the pan. Cover again and cook for another 15 minutes.
- Remove cover and add tomato paste, ground oregano and thyme, and more salt and pepper (adjust to taste). Stir together and cook for another 2 minutes or until the stew has thickened.
Recipe Notes
You can add more broth if you like the stew to have a thinner consistency.
Salt and pepper levels can be adjusted to taste.
Serving suggestion: Heat a loaf of crusty bread and serve with stew.
Recipe Adapted From therusticfoodie.com