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Overhead shot of homemade braised beef stew recipe in a white pot on a white kitchen counter with visible carrots, potatoes, and tender beef chunks in rich brown gravy.

Braised Beef Stew Recipe

Fall-apart chuck roast braised low and slow in red wine and beef broth with carrots, potatoes, onions, and herbs—comfort in a bowl that tastes even better the next day.
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Course: Dinner, Main Course
Cuisine: American, French-Inspired
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Resting: 10 minutes
Total Time: 3 hours
Servings: 6 Servings
Calories: 520kcal
Cost: $22

Equipment

  • 1 Dutch oven (6–7 qt) Heavy pot with tight-fitting lid; oven-safe
  • 1 Chef's knife For cubing beef and chopping veg
  • 1 Cutting board Stable surface; large
  • 1 Wooden spoon For stirring & deglazing without scratching
  • 1 set Measuring cups & spoons Wet and dry measures
  • 1 Ladle Easier serving
  • 1 Meat thermometer Optional; check 190–200°F for pull-apart tenderness

Ingredients

  • 2.5 lb chuck roast, cut in 2-inch cubes Well-marbled for tenderness
  • 3 tablespoon all-purpose flour For dredging; thickens stew
  • 2 tablespoon olive oil For searing (or vegetable oil)
  • 1 large onion, chopped Adds sweetness and depth
  • 4 cloves garlic, minced Flavor base
  • 2 cups beef broth (low-sodium) Control salt level
  • 1 cup dry red wine Cabernet or similar; sub broth + splash balsamic
  • 4 medium carrots, 1-inch pieces Natural sweetness
  • 3 large potatoes, cubed Yukon Gold hold shape
  • 2 stalks celery, chopped Subtle earthy flavor
  • 2 tablespoon tomato paste Umami, color
  • 2 leaves bay leaves Remove before serving
  • 1 teaspoon dried thyme Or 2 teaspoon fresh
  • 1 tablespoon Worcestershire sauce Savory depth
  • salt & black pepper To taste

Instructions

  • Pat beef dry; season generously with salt & pepper.
  • Toss beef in flour; shake off excess.
  • Heat oil (med-high); sear beef 3–4 min/side in batches; set aside.
  • Add onion to pot; cook ~5 min until translucent.
  • Stir in garlic 30 sec until fragrant.
  • Add tomato paste; cook 2 min until darkened.
  • Pour in red wine; scrape browned bits; simmer 3–4 min.
  • Add broth, Worcestershire, bay leaves, thyme.
  • Return beef + juices; bring to gentle boil; reduce to low; cover 90 min.
  • Add carrots, potatoes, celery; cover; simmer 45–60 min until tender.
  • Taste; adjust salt & pepper.
  • If thin: whisk 2 tablespoon flour + ¼ cup cold water; stir in; simmer 5 min.
  • Remove bay leaves; rest 10 min; garnish with parsley (optional).

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 400g | Calories: 520kcal | Carbohydrates: 28g | Protein: 38g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 120mg | Sodium: 780mg | Potassium: 1200mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12000IU | Vitamin C: 18mg | Calcium: 80mg | Iron: 5mg