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Easy beef stew recipe simmering in a Dutch oven with tender beef, carrots, and potatoes in a rich red wine broth

Easy Beef Stew Recipe

A hearty and comforting beef stew made with tender chuck roast, Yukon gold potatoes, carrots, mushrooms, and a rich red wine broth. Simmered low and slow for deep, satisfying flavor.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 532
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless beef chuck roast cut into 1-inch cubes, excess fat trimmed
  • 3 tbsp all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 tbsp olive oil divided
  • 1 medium yellow onion chopped
  • 8 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 3 tbsp tomato paste
  • 1 cup dry red wine or beef stock if preferred
  • 3 cups unsalted beef stock or low sodium beef broth
  • 4 large carrots cut into 1-inch diagonal pieces
  • 1.5 lbs Yukon gold potatoes cut into 1.5-inch pieces
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • 4 sprigs fresh thyme or 1/2 tsp dried thyme
  • 1 bay leaf

Equipment

  • Large Dutch oven or heavy pot
  • Large zip-top bag
  • Cutting board and chef's knife
  • Wooden spoon or silicone spatula

Method
 

  1. Trim and cut the beef chuck into 1-inch cubes. Place the flour, salt, and pepper in a large zip-top bag. Add the beef cubes, seal the bag, and shake until every piece is evenly coated. Reserve any leftover flour from the bag.
  2. Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add half the beef in a single layer without crowding. Sear for about 2 minutes per side until deeply browned. Transfer to a clean plate. Repeat with another tablespoon of oil and the remaining beef.
  3. Add the remaining tablespoon of olive oil to the pot. Add the chopped onion and sliced mushrooms. Saute for 4 to 5 minutes over medium heat, stirring occasionally, until softened and lightly golden.
  4. Stir in the minced garlic, tomato paste, and any reserved flour. Cook for 30 to 60 seconds, stirring constantly, until the paste darkens slightly and smells fragrant.
  5. Pour in the red wine and beef stock. Scrape up all the browned bits from the bottom of the pot. Return the seared beef along with any resting juices back into the pot.
  6. Add the carrots, potatoes, Worcestershire sauce, Italian seasoning, thyme sprigs, and bay leaf. Stir to combine and bring to a gentle simmer over medium heat.
  7. Reduce the heat to low, cover the pot, and cook for 1 hour and 30 minutes, stirring occasionally. The stew is ready when the beef is fork-tender and the broth has thickened. Remove the bay leaf and thyme stems. Taste and adjust salt and pepper as needed. Serve hot.

Notes

This stew tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of beef broth if needed. To skip the wine, simply replace it with an equal amount of beef stock.