Ingredients Needed
Beef. I used chuck steak (a chuck roast can also be used, simply cut it into chunks) but any stewing beef or your choice will work. Beef shin, oxtail, short ribs, etc. can all be used with this recipe. Onion. I used baby onions and kept them whole but they can easily be substituted with shallots or chopped onion. Carrots. Celery. Fresh garlic cloves. Herbs: I used bay leaves and fresh thyme but rosemary, parsley, oregano and sage are all delicious in beef stew. Red wine. I used Cabernet Sauvignon. If you’d prefer to keep this recipe alcohol-free, substitute with more beef stock and two tablespoons of balsamic vinegar. Beef stock/beef broth. Tomato paste. Salt and black pepper. Optional: Veggies like potatoes, peas and green beans can all be added to the stew. Potatoes will need approximately 30 minutes to cook while peas and green beans only need 10 minutes.
How to make beef stew
Pat the beef dry with paper towels then season generously with salt and black pepper. Heat a few tablespoons of oil (olive oil/canola oil/sunflower oil) in a large Dutch oven, deep braiser or casserole pot set over medium-high heat then add the beef and allow to brown, in batches, to prevent overcrowding the pan. Remove and set aside. Sauté the onions, carrots and celery in the same pot until they start to turn golden brown then add the garlic and herbs and cook for another minute. Add the tomato paste and stir into the vegetables then pour in the wine and stock. Bring to a simmer then add the beef back to the pot. Cover with a lid then reduce the heat and allow to simmer for 2-3 hours or until the beef is pull-apart tender. I always have an extra cup or two of beef broth at hand to add to the stew if it reduces too much and gets too thick. Once the beef is cooked, taste and adjust seasoning if necessary then serve.
What to serve with beef stew
I love serving beef stew with starches like bread, mashed potatoes or rice to soak up all that rich, delicious sauce. If you want to add vegetable side dishes, I love sautéed broccolini, green beans or brussels sprouts with beef stew.
Can I make this ahead?
Yes, this beef stew recipe is a fantastic dish to prepare ahead as the flavors get better the longer it sits. You can cook the stew fully the day before serving then allow to cool and keep covered in the fridge overnight. Any leftovers can be kept in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 4 months – allow to thaw overnight in the fridge before re-heating in the microwave or on the stove top and serving.
Easy slow-cooked beef recipes
Slow-braised oxtail Vegetable Beef Soup Red wine braised short ribs with Risotto
