Classic Hearty Beef Stew
Tender chunks of beef and root vegetables in a rich, savory gravy with an optional bold citrus finish.
This is the ultimate comfort food—a rich, satisfying beef stew simmered low and slow until the beef is meltingly tender and the vegetables are perfectly cooked. It's a deep, savory meal that’s perfect for cold weather and requires minimal hands-on time once it’s simmering. Serve it with crusty bread for soaking up the delicious gravy.
Prep Time: 25 minutes Cook Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes Servings: 8
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1/4 cup all-purpose flour
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
6 cups beef broth (low sodium)
1 cup dry red wine (optional, substitute with more broth)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
4 large carrots, cut into 1-inch chunks
3 medium Russet potatoes, peeled and cut into 1-inch cubes
1 cup frozen peas (optional)
Heat It Up with Eleven Eleven Sauce: For a rich, complex flavor and a bold citrus kick, whisk 2-3 tablespoons of Blazing Citrus Hot into the stew during the last 30 minutes of cooking. The sauce adds a deep citrus note that cuts through the richness of the beef and a satisfying warmth.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
1. In a large bowl, toss the cubed beef with the flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper until evenly coated.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, then remove and set aside.
3. Reduce heat to medium. Add the diced onion to the pot and cook for 5-7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Cook until the liquid is reduced by half.
4. Return the beef to the pot. Stir in the beef broth, Worcestershire sauce, dried thyme, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes.
5. Add the carrots and potatoes. Cover and continue to simmer for another 45-60 minutes, or until the vegetables are tender and the beef is fork-tender. Stir in the optional frozen peas during the last 5 minutes. Remove the bay leaves before serving.
Tips & Variations
Thickening Trick: If the stew isn't thick enough, remove the lid for the last 15 minutes of cooking. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering stew until thickened.
Herb Swap: Substitute dried thyme with a sprig of fresh rosemary tied with butcher's twine, removed before serving.
Slower Cooker: After step 3, transfer everything to a slow cooker and cook on low for 6-8 hours, adding the vegetables for the final 2 hours.
Other Users Suggest
Replacing: Russet Potatoes; With: 3 cups of baby gold potatoes, halved; Why: Gold potatoes hold their shape better during the long cooking time and offer a slightly sweeter flavor.
Replacing: Beef Chuck; With: 2 pounds of stewing lamb; Why: Lamb is a richer-tasting red meat that benefits from the same slow, moist cooking, offering a slightly gamey alternative.
Replacing: Dry Red Wine; With: 1/4 cup of balsamic vinegar mixed with 3/4 cup of beef broth; Why: Provides the necessary acidity and depth of flavor without the alcohol.
Storage, Reheat & Freeze
Storage: Cool completely, then store in an airtight container in the refrigerator for up to 4 days.
Reheat: Reheat gently on the stovetop over low heat, stirring occasionally. Add a little water or broth if it’s too thick.
Freeze: Beef stew freezes exceptionally well. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Facts (per serving)
Calories: 450 Protein: 38g Carbs: 35g Fat: 19g
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