Rating: 4.71 stars
31 Ratings
  • 5 star values: 25
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!

Recipe Summary test

prep:
1 hr
cook:
2 hrs 35 mins
total:
3 hrs 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.

  • Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.

  • Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.

  • Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.

  • Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.

  • Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Cook's Note:

You can use frozen peas instead of fresh.

Nutrition Facts

366 calories; protein 28.1g; carbohydrates 32.1g; fat 9.3g; cholesterol 60mg; sodium 377.6mg. Full Nutrition
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Reviews (3)

31 Ratings
  • 5 star values: 25
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/04/2020
Sautéed onions and some thyme after beef then added tomato paste and a bit of Worcestershire. It was okay that night but loved it the next day. Will definitely make again. Read More
(1)
Rating: 5 stars
02/06/2021
I made for 12 servings and I substituted the peas with mushrooms, used fingerling potatoes and put it in a slow cooker for 6 hours. I substituted worchister sauce with braggs amino sauce and regular flour with almond flower. Came out great! Definitely make again. Read More
(1)
Rating: 5 stars
01/03/2021
It's very good. The first time I made it I didn't have a Dutch Oven and tried to finish it in a crock pot. (not the best idea). I'm trying it again with my NEW Dutch Oven. Eager to see how it turns out. Many thanks! Read More
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Rating: 5 stars
02/07/2021
So good. But my husband doesn't like wine in food, so I cut that back and added more beef broth. I also made more beef gravy to add to it, because we like gravy a lot. Will make it again Read More
Rating: 5 stars
01/28/2021
Took longer to cook by 30 minutes Read More
Rating: 5 stars
08/01/2021
My whole family absolutely loved it! Delicious!! The only thing I changed was I did not add peas! Read More
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Rating: 5 stars
10/17/2021
great! I add parsnips also , needed to cook one hour longer Read More
Rating: 4 stars
03/15/2021
The stew was very good, but it did take a lot of work to make. I'm not sure I like stew in general that much to justify the time and effort. The meat was very tender. I think I may have added too much flour because it seemed to be burning on the bottom of the dutch oven. I added wine earlier to deglaze the pan and to not have burnt tasting stew. After taking it out of the oven and before adding the potatoes and carrots, I had to add quite a bit of beef broth. It ended up turning out very good. Thanks for the recipe! Read More
Rating: 5 stars
01/14/2022
I made it as published except for one pretty exceptional detail: We had about a pound and a half of left over medium rare prime rib from the holidays which I chunked up in smaller pieces. I didn't add them until all the other ingredients had cooked since they were superb as-is. Twice as good the third day. !!!!! Read More