Easy Beef Stew Recipe
This easy beef stew recipe is a cozy, hearty dish that's incredibly simple to make, yet bursting with delectable flavors. With common ingredients you likely have in your kitchen, it's a go-to for comfort food cravings during the fall, but is equally satisfying year-round.
Equipment
Ingredients
- 3 pounds beef chuck roast, (trim excess fat and cut into 1½-inch pieces)
- 4 oz thick-cut bacon, no sugar added, (cut into small pieces)
- 1½ tablespoons extra virgin olive oil
- 1¼ teaspoons salt, (and more to taste)
- black pepper, (to taste)
- 1 large yellow onion, (cut into 8 sections)
- 1 tablespoon minced garlic
- 3 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 cup red wine
- 2 cups beef broth
- 2 bay leaves
- 3 carrots, (peeled and cut them into 2-inch long pieces at a diagonal angle)
- 1 pound baby potatoes, (keep potatoes smaller than ¾ oz whole; cut larger ones in half)
- 4-5 celery sticks, (cut them into 2-inch long pieces at a diagonal angle)
Instructions
- Preheat the oven to 300°F. Pat the beef cubes dry with paper towels and season them with salt and black pepper on all sides.
- In a large Dutch oven, heat the oil over medium heat and cook the bacon until it turns crispy, then set it aside.
- In the same pot, brown beef cubes in batches for about 3 minutes on each side over medium-high heat, and then set them aside.
- Sauté chopped onion for 4 minutes, add garlic for 1 minute, then stir in tomato paste and balsamic vinegar for 1-2 minutes.
- Pour in the red wine and simmer until it reduces by half. Use a spatula to scrape the bottom of the pot to release any flavorful caramelized bits.
- Return the browned beef to the pot, pour in the beef broth, and add bay leaves. Give it a good stir, and allow it to simmer.
- Cover the pot and cook in a preheated oven for 1 hour and 30 minutes.
- Remove from the oven, add carrots, celery, and potatoes. Stir, cover, return to the oven for 1 hour and 30 minutes, or until beef and vegetables are tender.
- Taste and adjust seasonings before serving.
Notes
Beef Broth: You can use regular or lower-sodium beef broth, depending on your diet and taste preference. Make sure that you use a good quality beef broth.
Baby Potatoes: If available, choose baby potatoes less than ¾ oz each in weight to cook them whole for an appealing presentation. But if your baby potatoes are larger, cut them in half. This option adds heartiness to the stew.
Best Wine for Stew: For stew, it's best to use a tasty, strong red wine. You can pick from Pinot Noir, Cabernet Sauvignon, or Merlot. Just make sure it's a red wine you like to drink. The flavor of the wine will mix with the stew, so choose one you enjoy.
Storage. Leftover stew can be safely stored in the fridge for about 3-4 days.
Nutrition
Calories: 650kcalCarbohydrates: 22gProtein: 49gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 169mgSodium: 1185mgPotassium: 1433mgFiber: 3gSugar: 5gVitamin A: 5271IUVitamin C: 21mgCalcium: 80mgIron: 6mg
Love the Recipe? Let Us Know!Your feedback means the world to us! If you enjoyed our recipe and want to support our website, please take a moment to rate the recipe!