Description
A soul-warming classic, this beef stew is rich, hearty, and full of comforting flavors. Tender chunks of beef, earthy mushrooms, and robust vegetables simmer slowly in a savory broth infused with red wine and herbs. It’s the perfect cold-weather meal that’s even better the next day.
Ingredients
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2 lbs beef stewing meat, cut into 2-inch cubes
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1/4 cup all-purpose flour
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2 tsp salt
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1/4 tsp freshly ground black pepper
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4 tbsp vegetable oil, divided
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1 cup red wine
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2 tbsp unsalted butter
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1 medium onion, finely diced
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1 medium onion, quartered
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5 garlic cloves, minced
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4 whole garlic cloves
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2 tbsp Worcestershire sauce
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2 tbsp tomato paste
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4 cups low-sodium beef broth (plus more if needed)
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3 bay leaves
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1 bunch fresh thyme
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4 medium carrots, peeled and sliced
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1 cup diced celery
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1 lb mini red potatoes, halved
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8 oz baby Bella mushrooms, halved
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Fresh parsley for garnish
Instructions
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Toss beef with flour, salt, and pepper in a large bowl.
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In a Dutch oven, heat 2 tbsp oil over medium-high heat and brown beef in batches. Set aside.
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Add remaining oil, brown more beef if needed. Remove and cover.
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Deglaze pot with red wine, scraping the bottom.
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Stir in butter, diced onion, and minced garlic. Cook 1 minute.
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Add Worcestershire sauce and tomato paste. Mix well.
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Pour in broth. Return beef. Add quartered onion, whole garlic, bay leaves, and thyme.
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Cover and simmer on low for 1.5 hours. Skim as needed.
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Preheat oven to 300°F. Remove thyme and bay leaves.
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Add carrots, celery, potatoes, and mushrooms. Stir and cover.
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Bake 1 hour, or until vegetables are tender. Add broth if needed.
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Optional: Thicken with cornstarch slurry, boil 2 minutes.
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Serve hot, garnished with parsley.
Notes
Use a good-quality red wine for best results.
Don’t rush browning the beef—it builds deep flavor.
Make ahead for better flavor the next day.
Can be frozen for up to 3 months.
Serve with crusty bread or mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Category: Plats
- Method: Braised
- Cuisine: American