Traditional Beef Stew Recipe

Traditional Beef Stew on the Stovetop in a bowl with spoon

Traditional Beef Stew Recipe

Tender chunks of beef, potatoes, and carrots simmer in an herby red wine-based broth in this traditional beef stew recipe. Everything cooks in one big pot on the stove — this is hearty, no-frills comfort food at its finest.

Course Main Course

Cuisine American

Keyword beef stew

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 519kcal

Ingredients

4 slices bacon, cut into ½-inch slices
1 pound beef chuck stew meat, cut into 1 ½-inch chunks
2 tablespoons all-purpose flour
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon canola oil
1 yellow onion, diced, about 2 ½ cups
2 celery ribs, sliced
4 cloves garlic, pressed or minced
2 tablespoons tomato paste
1 cup red wine
3 cups water
2 tablespoons concentrated beef base
2 tablespoons concentrated chicken base
2 carrots, peeled and sliced ⅜-inch thick
12 ounces white potatoes, cut into 1-inch chunks
4 fresh thyme sprigs
1 fresh rosemary sprig
½ cup frozen peas

Instructions

Cook the bacon to create fond. In a 5 or 6 qt. Dutch oven over medium, cook 4 slices slivered bacon, stirring often, for 4-5 minutes or until the fat has rendered. Transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the pot.
Flour, then brown the chuck meat in batches. Meanwhile, in a medium bowl, toss 1 pound beef chuck stew pieces with 2 tablespoons all-purpose flour, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper until well coated. Shake off the excess flour and place half of the stew meat in the Dutch oven, raise the heat to medium-high, and cook until all sides are browned, about 3 minutes per side. Transfer the seared meat to a plate or bowl, cover with foil to keep warm, and repeat the process with the rest of the stew meat, adding a little oil to the pot if needed.
Sauté the aromatics. Reduce the heat to medium, then add 1 tablespoon oil to the pot with 1 diced yellow onion, 2 ribs diced celery, and 4 pressed garlic cloves. Cook for 5 minutes until the onion and celerty softens, stirring often. Stir in 2 tablespoons tomato paste and cook for 1 minute, stirring, to deepen its flavor.
Add the wine and whisk the stock. Add 1 cup red wine, bring to a boil, and cook for 3 minutes to reduce. In a 4-cup measuring cup or medium bowl, whisk 3 cups water with 2 tablespoons concentrated beef base, and 2 tablespoons concentrated chicken base, stir well to dissolve, and set aside.
Combine everything together. Add the seared beef, 2 sliced carrots, 12 ounces cut potatoes, 4 sprigs fresh thyme, and 1 sprig fresh rosemary. Pour in the 3 cups beef/chicken stock, and bring to a boil. Skim off any foam from the top of the broth, then reduce heat to medium, and cook for 30-35 minutes, stirring occasionally. Stir in the frozen peas, cook for 5 more minutes, and serve.

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