Meaty Beef Stew

Meaty Beef Stew is the ultimate comfort food, packed with tender chunks of beef, hearty vegetables, and a rich, flavorful broth. Perfect for chilly evenings or when you need a warm, satisfying meal, this stew is a timeless classic that everyone will love.

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Prep Time 30

Cook Time 3

Total Time 3 30

Course Main Course

Cuisine American

Servings servings

Calories 315 kcal

Ingredients

¼ cup all-purpose flour divided
2 teaspoons salt divided
¼ teaspoon freshly ground pepper
1 pound beef stewing meat trimmed and cut into 1-inch cubes
2 tablespoons vegetable oil
1 cup onion diced
2 stalks celery diced
3 medium carrots peeled and cut into 1/4-inch rounds
3 cloves garlic minced
1 cup red wine
2 tablespoons red wine vinegar
3 cups beef broth homemade or low-sodium canned
2 bay leaves
½ teaspoon dried thyme
1 ½ - 2 pounds small red potatoes cut in halves

Instructions

Mix the flour, pepper, and 1 teaspoon of salt in a large bowl, then toss the beef cubes in the mixture until they are evenly coated.
Heat 3 teaspoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches to brown it, being careful not to overcrowd the pan. Cook for about 5 minutes per batch, turning the pieces to brown all sides. Remove the beef and set it aside.
Add the diced onion, carrot, and celery to the pot and brown it for 3-4 minutes or until the onion just starts to soften, then add the garlic and cook for a minute more.
Transfer the vegetables to a separate bowl and set aside for now.
Reduce the heat to medium and pour in the red wine vinegar and red wine to deglaze the pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, as they add flavor to the stew.
Return the browned beef to the pot. Add the beef broth, bay leaves, and thyme. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently.
Cover the pot and simmer for about 1 ½ hours, skimming off any foam or fat that rises to the surface.
When the beef is nearly tender, add the vegetables and potatoes to the pot and simmer for another 15-20 minutes or until the veggies are tender crisp and the potatoes are jus cooked.
Turn off the heat and mix the remaining 2 tablespoons of flour with 3 tablespoons of water to make a smooth slurry. Mix this into the hot stew while stirring. Bring the stew back to a gentle boil and simmer for 3-4 minutes or until the stew is thickened.
Adjust the seasoning and serve!

Notes

Chef Jenn's Tips

Use a heavy-bottomed pot or Dutch oven for even cooking and heat retention.
Cut the beef into bite-sized (1-inch) pieces if the cubes are large.
You can use extra beef broth instead of wine if you prefer.
Adding the veggies near the end of the cooking time ensures they don't overcook.

Nutrition

Serving: 1cupCalories: 315kcalCarbohydrates: 30gProtein: 22gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 47mgSodium: 1320mgPotassium: 1076mgFiber: 4gSugar: 4gVitamin A: 5170IUVitamin C: 14mgCalcium: 64mgIron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword beef stew, stew