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A white pot filled with traditional beef stew containing chunks of beef, carrots, potatoes, celery, and herbs in a rich brown sauce, placed on a red checkered cloth.
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Traditional Beef Stew

This stew is hearty and comforting. It's one of my favorite recipes to make on a cold weekend. Feel free to customize it with any root vegetable you like or add more potatoes or carrots.
Course entree, Main Course, Soup
Cuisine American
Keyword beef, beef stew
Prep Time 15 minutes
Cook Time 2 hours
Servings 8 servings
Calories 330kcal
Author Paula

Ingredients

  • 2 pounds beef stew meat
  • 4 Tablespoons All Purpose Flour
  • ½ teaspoon garlic powder
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 1 medium yellow onions diced
  • 3 Tablespoons Olive Oil
  • 6 Cups Beef Broth
  • 1 Cup Red Wine
  • 2 Tablespoons Tomato Paste
  • 2 Tablespoons Red Wine Vinegar
  • 1 pound Yukon gold potatoes Peeled and cut into 2" pieces
  • 4 large carrots peeledand chopped into 2• pieces
  • 2 medium celery ribs chopped
  • 3 springs fresh thyme
  • 1 large bay leaf
  • 1 tablespoon cornstarch optional for thickening
  • 1 tablespoon water optional for thickening

Instructions

  • Gather all your ingredients.
    ingredients on a table
  • Add the beef, flour, garlic powder, salt, and pepper to a large mixing bowl and stir evenly to coat.
    A glass bowl filled with raw beef chunks, flour, black pepper, and another seasoning on a white wooden surface. Nearby are salt and pepper shakers, a pitcher of broth, carrots, and utensils.
  • In a large Dutch Oven pot, add the olive oil and heat over medium-high heat.
    Olive oil in a pot.
  • Add the stew meat and brown on all sides. Remove and set aside.
    Beef cubes in a pot.
  • Add the onions to the pot and scrape up the bits stuck to the bottom. For help, you can add a little of the broth to help loosen it up.
    Diced onions in a pot.
  • Once all the bits are scraped up, and the onions are soft, add the beef broth and red wine.
    Beef broth being poured into the pot with onions.
  • Then add the tomato paste, red wine vinegar, potatoes, carrots, celery, thyme and bay leaf. Give a good stir and then cover.
    Vegetables in a pot.
  • Once the stew is boiling turn down the heat to a low simmer. Simmer for 2 hours, stirring occasionally to ensure nothing sticks to the bottom.
  • Remove the bay leaf and the thyme stalks, serve and enjoy. If you want to thicken the stew a little more, add a little cornstarch slurry.
    A bowl of beef stew with chunks of beef, carrots, and potatoes in a rich brown broth, garnished with fresh thyme. A metal spoon rests in the bowl.

Nutrition

Calories: 330kcal | Carbohydrates: 20g | Protein: 30g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 1087mg | Potassium: 951mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6101IU | Vitamin C: 16mg | Calcium: 62mg | Iron: 4mg
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