About this recipe
Classic Beef Stew with potatoes and carrots is the ultimate comfort food family meal. Follow this step-by-step recipe for cooking old-fashioned beef stew with deep flavor.
Author
Certified Angus Beef brand Test Kitchen
Cooking Methods
Braise.
Keywords
classic beef stew recipe, how to make beef stew, classic beef recipe, best beef stew recipe, beef stew with gravy, crockpot beef stew
serves 8-10
1/ 4
Remove top rack from oven and preheat to 325°F (163°C).
2/ 4
Season chuck roast cubes with salt and pepper. Put half of oil in a Dutch oven over medium-high heat. Just as the oil begins to smoke, add half of beef cubes evenly spaced. Brown on most sides and transfer to a plate. Add remaining oil, sear remaining beef cubes; remove from pan.
3/ 4
Add onions, carrot, garlic and tomato paste. Stir over medium-high heat, scraping brown bits from bottom of pan, 2 to 3 minutes. Add flour and stir to combine. Add red wine, scraping bottom of pan, then reduce heat to medium low, simmer until syrupy, about 5 minutes. Stir in beef, beef stock, bay leaves and thyme. Return to a boil, again scraping sides and bottom clean; put lid on Dutch oven and place in the oven. Cook for 2 hours.
4/ 4
Add potatoes and rosemary and continue to cook, covered, until potatoes are tender, approximately 1 hour. If needed, add additional salt and pepper to taste. Serve Classic Beef Stew, garnished with fresh parsley.
