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Quick and Delicious Beef Stew Recipe for a Cozy Dinner

Quick and Delicious Beef Stew Recipe

A satisfying Dutch oven beef stew made with browned chuck roast, vegetables, herbs, broth, and optional red wine. It serves six and is ready in about 1 hour 40 minutes to 2 hours.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Beef and Seasoning
  • 2 pounds Beef chuck roast or stew meat, cut into 1- to 1½-inch cubes
  • 1½ teaspoons Kosher salt, divided
  • 1 teaspoon Freshly ground black pepper
  • ¼ cup All-purpose flour
Cooking Base
  • 2 tablespoons Vegetable or olive oil
  • 1 medium Medium yellow onion, diced
  • 3 cloves Garlic cloves, minced
  • 2 tablespoons Tomato paste
  • 4 cups Low-sodium beef broth
  • 1 cup Dry red wine, optional
Seasonings and Vegetables
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried or 1 tablespoon fresh Dried thyme or fresh thyme
  • 1 leaf Bay leaf
  • 4 medium Medium carrots, cut into chunks
  • 3 stalks Celery stalks, cut into pieces
  • 1½ pounds Yukon Gold or russet potatoes, cut into 1-inch chunks
  • ½-1 cup Frozen peas, optional
Finishing
  • 2 tablespoons Fresh parsley, chopped

Method
 

Step-by-Step
  1. Pat the beef dry with paper towels. Season it with approximately 1 teaspoon kosher salt and the black pepper, then toss it thoroughly with the flour.
  2. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in small batches for about 2-3 minutes per side, then transfer each batch to a plate.
  3. Reduce the heat to medium and add the onion and celery. Cook for 4-5 minutes until they begin to soften, then add the garlic and tomato paste and cook for 30-60 seconds.
  4. Pour in the red wine if using, scraping the browned bits from the bottom of the pot. Let it simmer briefly to reduce; for a wine-free stew, use additional beef broth instead.
  5. Add the beef broth, Worcestershire sauce, thyme, bay leaf, and browned beef. Bring the liquid to a boil, then reduce it to a gentle simmer.
  6. Cover the pot and simmer for about 45 minutes. This first simmer gives the chuck time to begin softening before the vegetables are added.
  7. Add the carrots and potatoes, then continue simmering partially covered for 25-35 minutes. Cook until the beef is tender and the vegetables can be pierced easily with a fork.
  8. Stir in the frozen peas during the final 3-5 minutes if using. Remove the bay leaf, taste, and adjust the remaining salt and pepper before garnishing with parsley.

Notes

Brown the beef in batches so it sears instead of steams. Beef chuck roast is preferred over lean steak because its connective tissue becomes tender during simmering. Cool leftovers promptly, refrigerate them, and reheat gently until hot.