Classic Beef Stew

This cozy, classic beef stew is hearty, rich, and loaded with tender beef and veggies. Like all my recipes, it uses simple ingredients and simple steps. It’s also one of those meals that somehow tastes even better the next day.

Ingredients

• 1.5 lbs beef chuck stew meat, cut into bite-sized pieces

• 2 tbsp olive oil

• 1 yellow onion, chopped

• 3 cloves garlic, minced

• 3 carrots, sliced into rounds

• 2 ribs celery, chopped

• 3 medium Yukon gold potatoes, cubed

• 3 tbsp tomato paste

• 1 cup dry red wine (optional — substitute beef broth if preferred)

• 3 cups beef broth

• 1 bay leaf

• 1 tsp thyme

• 1 tsp rosemary

• 1 tsp salt

• ½ tsp black pepper

• 2 tbsp flour or cornstarch (optional, for thickening)

• 1 cup frozen peas (added at the end)

Directions

1. Brown the beef: Heat olive oil in a large pot or Dutch oven over medium-high. Season beef with salt and pepper, then brown in batches (about 5–6 minutes total). Remove and set aside.

2. Sauté veggies: In the same pot, add onion, carrots, and celery. Sauté for 3–4 minutes until softened. Stir in garlic and tomato paste; cook 1 more minute.

3. Deglaze: Pour in wine and scrape up any browned bits from the bottom of the pot.

4. Simmer: Add beef back to the pot along with broth, bay leaf, thyme, and rosemary. Bring to a simmer, cover, and cook on low heat for 1½ hours (stirring occasionally).

5. Add potatoes: Stir in cubed potatoes and continue to cook uncovered for another 25–30 minutes, until beef and potatoes are tender.

6. Finish: Remove bay leaf. If you’d like it thicker, whisk flour with ¼ cup water and stir it in. Simmer 5 minutes more, then add peas just before serving.

Macros (per serving, approx. 6 servings)

Protein: 30g | Carbohydrates: 28g | Fat: 14g

Leftover Ideas

• Spoon over mashed potatoes for a “deconstructed shepherd’s pie.”

• Serve over buttered noodles or rice for a second meal.

• Freeze individual portions for an easy future dinner — it reheats beautifully!

This beef stew is a perfect example of a “cook once, eat twice” dinner — warm, filling, and family-friendly. It’s easy to customize using different vegetables or potatoes (toss in a sweet potato, it was a hit in my house!). Feel free to experiment with whatever vegetables you have in the fridge - just cook sturdier options like root veggies or potatoes earlier on so they have time to soften.