Beef Stew Recipe – Eats Now

Name: Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons All-purpose Flour; 1/2 teaspoons Ground Cayenne (optional); 1-1/2 teaspoon Kosher Salt; 3/4 teaspoons Freshly Ground Black Pepper; 2 pounds Beef Stew Meat, Trimmed Of Fat And Cut Into 1-inch Pieces; 1 Tablespoon Vegetable Or Canola Oil; 1 Tablespoon Butter; 1 whole Onion, Diced; 5 whole Carrots, Diced; 5 stalks Celery, Diced; 6 cloves Garlic, Minced; 2 Tablespoons Tomato Paste; 1-1/2 teaspoon Dried Thyme; 2 whole Bay Leaves; 1 cup Red Wine; 4 cups Beef Broth; 1 pound Red Or Yukon Gold Potatoes, Unpeeled, Cut Into 1-inch Pieces

Servings: persons

3 Tablespoons All-purpose Flour
1/2 teaspoons Ground Cayenne (optional)
1-1/2 teaspoon Kosher Salt
3/4 teaspoons Freshly Ground Black Pepper
2 pounds Beef Stew Meat, Trimmed Of Fat And Cut Into 1-inch Pieces
1 Tablespoon Vegetable Or Canola Oil
1 Tablespoon Butter
1 whole Onion, Diced
5 whole Carrots, Diced
5 stalks Celery, Diced
6 cloves Garlic, Minced
2 Tablespoons Tomato Paste
1-1/2 teaspoon Dried Thyme
2 whole Bay Leaves
1 cup Red Wine
4 cups Beef Broth
1 pound Red Or Yukon Gold Potatoes, Unpeeled, Cut Into 1-inch Pieces

1
Preheat the oven to 325u00b0.
2
In a large bowl, mix the flour, cayenne (if using), salt and pepper until evenly combined. Pat the meat dry, add to the flour mixture and toss to coat.
3
Heat the oil in a large Dutch oven over medium-high heat. Sear the meat (in batches, if necessary) until brown on all sides. Place back in the bowl that the meat was tossed in.
4
Add the butter and reduce the heat to medium. Add the onions, carrots and celery. Cook, stirring occasionally, until the vegetables are softened and beginning to brown, 10-15 minutes. Add the garlic, tomato paste, thyme, and bay leaves and stir to coat. Stir in the wine and beef broth and scrape up any browned bits stuck to the bottom of the pan. Add the potatoes and the meat and any accumulated juices. Stir to combine.
5
Bring to a boil over high heat, then reduce the heat to a simmer. Cover the stew with a lid and transfer it to the oven. Cook until the beef is tender, 2 to 21/2 hours.
6
Check the stew once or twice during cooking. If it seems dry, add more broth or water.
7
Re-season to taste. Serve hot.

883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 Tablespoons All-purpose Flour, 1/2 teaspoons Ground Cayenne (optional), 1-1/2 teaspoon Kosher Salt, 3/4 teaspoons Freshly Ground Black Pepper, and more.

Yes, Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions