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Slow Simmered Beef Stew

A hearty and comforting beef stew made with tender chunks of chuck roast, fresh vegetables, and a rich, flavorful broth simmered slowly to perfection.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 pounds beef chuck cut into large chunks
  • 3 tablespoons all purpose flour
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 4 carrots peeled and sliced
  • 3 potatoes peeled and cubed
  • 2 tablespoons tomato paste
  • 4 cups beef stock
  • 1 cup red wine optional but amazing
  • 2 teaspoons thyme
  • 1 teaspoon rosemary
  • 2 bay leaves
  • Salt and pepper to taste

Method
 

  1. Season the beef chunks with salt and pepper, toss them in flour, and coat evenly to help the stew thicken naturally.
  2. Heat olive oil in a heavy pot over medium-high heat. Sear the beef in batches until all sides are browned, about 5–7 minutes per batch. Avoid crowding the pot.
  3. Remove the browned beef and set aside. In the same pot, cook onions and garlic over medium heat until soft and golden, about 5 minutes.
  4. Stir in tomato paste and cook for 1 minute. Return beef to the pot, pour in red wine if using, and let it reduce by half, about 5–7 minutes.
  5. Add beef stock, carrots, potatoes, thyme, rosemary, and bay leaves. Bring to a light boil over medium heat.
  6. Reduce heat to low, cover with a lid, and simmer gently for 2 to 3 hours, stirring occasionally, until the beef is tender and the broth is rich and flavorful.
  7. Taste and adjust seasoning with salt and pepper before serving.

Notes

You can substitute potatoes with parsnips or add mushrooms halfway through simmering. Serve with crusty bread or over buttered noodles for an extra cozy meal. The stew tastes even better the next day and freezes well without the potatoes.