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Tender Beef Stew

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A comforting and flavorful beef stew, perfect for family dinners or make-ahead meals that taste even better the next day.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the stew
  • 1 kg beef (tender, cut into cubes) Choose a stewing cut like chuck for best results.
  • 2 tbsp olive oil For browning the meat.
  • 1 medium onion, chopped Sautéed to add sweetness and depth.
  • 2 medium carrots, sliced Classic stew vegetable.
  • 2 medium potatoes, cut into cubes For heartiness; waxy potatoes hold shape.
  • 4 cloves garlic, minced For aromatic lift.
  • 2 cups beef stock The base of the cooking liquid.
  • 1 cup red wine Adds acidity and complexity (replace with extra stock if avoiding alcohol).
  • 2 tbsp tomato paste Concentrates savory tomato notes.
  • 1 leaf bay leaf Subtle herbal backbone.
  • Salt and pepper, to taste Season throughout, taste at the end.
  • Fresh herbs (thyme or parsley), for garnish

Method
 

Preparation
  1. Pat the beef dry and season generously with salt and pepper.
  2. Heat the oil in a heavy Dutch oven over medium-high heat.
  3. Brown the beef in batches so pieces sear instead of steam; don’t overcrowd the pan.
  4. Remove browned meat and lower heat to medium.
  5. Add the chopped onion and a pinch of salt. Sauté until translucent and lightly caramelized, about 5–7 minutes.
  6. Add garlic and cook for 30 seconds until fragrant.
Cooking
  1. Pour in the red wine to deglaze the pan, scraping up browned bits. Let the wine reduce by half (1–2 minutes).
  2. Stir in tomato paste and cook for 1 minute to deepen its flavor.
  3. Return the beef to the pot, add the beef stock, bay leaf, carrots, and potatoes. Bring to a simmer.
  4. Reduce heat to low, cover partially, and simmer gently for 1.5–2 hours, or until the meat is fork-tender.
  5. Check occasionally; if liquid drops too low, add a splash of stock.
  6. Remove the bay leaf, taste, and adjust seasoning with salt and pepper. Stir in chopped fresh herbs before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 4gSugar: 3g

Notes

If you want a lower-sodium meal, use low-salt beef stock and adjust salt at the end. For a thicker gravy, mash a few potato cubes into the sauce or use a cornstarch slurry instead of flour.
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