Classic Beef Stew

Everything you need to know to achieve a phenomenally tasting beef stew, one of the most beloved comfort dishes of all time!

Kimberly Killebrew

Prep 15 min
Total Time 2 hr 30 min
Servings 6

Ingredients

1 kg chuck steak, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/3 cup all-purpose flour
3 tablespoons oil
1 large yellow onion, cut into 1-inch chunks
2 cloves garlic, minced
1 cup dry red wine
4 cups beef flavored broth
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 bay leaves
3 large carrots, cut into 1-inch pieces
2 large stalks celery, cut into 1-inch pieces
3 medium potatoes, cut into 1-inch pieces
250g button mushrooms, quartered

Steps

• 1

  Begin by gathering your ingredients.

  
• 2

  Pat the beef cubes dry with paper towels and sprinkle with salt and pepper.

  
• 3

  Sprinkle with the flour and toss to coat the beef.

  
• 4

  Heat the oil in a heavy stockpot over medium-high heat until good and hot. Add the beef cubes, spacing them about an inch apart to ensure proper browning.

  
• 5

  Generously brown on all sides, working in batches until all the beef is browned. Transfer to a plate and set aside.

  
• 6

  Add the onions to the pot, adding a little more oil if necessary. Cook until soft and translucent, 5-6 minutes. Add the garlic and cook for another minute.

  
• 7

  Add the wine and bring to a rapid boil, scraping up the browned bits from the bottom of the pan.

  
• 8

  Return the beef to the pot along with the beef broth, spices and Worcestershire sauce. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.

  
• 9

  Add the vegetables, return to a boil, cover and simmer over low heat for another hour. Add salt and pepper to taste.

  
• 10

  Serve with crusty bread.