Go Back
–+ servings
Hearty beef stew recipe in cast iron pot

Beef Stew Recipe

No ratings yet
A cozy, flavorful beef stew recipe made without wine. Features tender seared beef, root vegetables, and a slow-simmered broth for the ultimate comfort meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Resting Time 0 minutes
Total Time 2 hours 20 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs Beef chuck roast Cut into 1½-inch cubes
  • 2 tbsp Olive oil For searing
  • 1 large Yellow onion Chopped
  • 3 Carrots Sliced
  • 2 stalks Celery Diced
  • 2 tbsp Tomato paste Builds richness
  • 4 cups Beef broth Low-sodium preferred
  • 1 tbsp Balsamic vinegar Optional replaces wine depth
  • 3 cloves Garlic Minced
  • 2 Bay leaves Whole remove before serving
  • 1 tsp Dried thyme Or 1 tbsp fresh thyme leaves
  • Salt and pepper To taste
  • 1 tbsp Cornstarch optional Mixed with 2 tbsp water to thicken

Equipment

  • 1 Large Dutch Oven For searing and simmering
  • 1 Cutting Board For prepping vegetables and meat
  • 1 Chef’s Knife Sharp knife for clean cuts
  • 1 Measuring Cups For broth and ingredients
  • 1 Wooden Spoon For stirring

Method
 

  1. Pat beef dry with paper towels and season with salt and pepper.
  2. In a large Dutch oven, heat oil over medium-high heat and sear beef in batches until browned on all sides. Remove and set aside.
  3. In the same pot, add chopped onion, carrots, and celery. Cook 5–7 minutes until softened.
  4. Stir in minced garlic and tomato paste; cook for 1 more minute.
  5. Deglaze with beef broth and balsamic vinegar, scraping up any browned bits.
  6. Return beef to the pot. Add bay leaves and thyme. Stir to combine.
  7. Bring to a gentle boil, then reduce heat. Cover and simmer for 2–2½ hours, stirring occasionally.
  8. Optional: Mix cornstarch with water and stir in during the last 10 minutes to thicken.
  9. Remove bay leaves. Adjust salt and pepper to taste. Let rest for 10–15 minutes before serving.

Nutrition

Calories: 380kcal

Notes

This beef stew recipe tastes even better the next day.
Freezes well in airtight containers for up to 3 months.
Add fresh herbs or a splash of lemon before serving for brightness.
Use chuck roast or beef shank for tender, flavorful results.
Adjust broth amount based on desired thickness.

Tried this recipe?

Let us know how it was!