Beef Stew Recipe - Perfect Cuts for Tender Beef

There’s nothing quite like a warm, comforting bowl of hearty beef and vegetable stew to chase away the chill of a cool evening. This isn't just any `simple meat sauce recipe`; it's a complete meal, packed with tender chunks of `beef for beef stew`, vibrant vegetables, and rich flavors that develop beautifully over time. Perfect for `cooking with beef` in a way that truly brings out its best, this `hearty meat and vegetable stew` offers both incredible nutrition and soul-satisfying taste. And for achieving that melt-in-your-mouth tenderness and deep, even cooking, your trusty Dutch oven is the absolute ideal tool. Get ready to create a truly unforgettable meal that will become a go-to in your kitchen!

Ingredients

• Beef:
• 2 lbs `beef for beef stew` – We recommend chuck roast, cut into 1-inch cubes. Chuck is ideal because it has great marbling and connective tissue that breaks down during slow cooking, resulting in incredibly tender, flavorful meat. Other great options include beef short ribs (boneless, cut into pieces) or even beef round, though it might need a slightly longer simmer.
• Vegetables:
• 1 large yellow onion, chopped
• 3 medium carrots, peeled and cut into 1-inch chunks
• 3 medium potatoes (Yukon Gold or Russet work well), peeled and cut into 1-inch chunks
• 2 celery stalks, chopped
• 1 cup fresh or frozen green beans
• 1 cup fresh or frozen peas
• 4 cloves garlic, minced
• Seasonings:
• 2 sprigs fresh thyme (or 1 tsp dried)
• 1 sprig fresh rosemary (or ½ tsp dried)
• 1 bay leaf
• 1 ½ tsp salt (or to taste)
• ½ tsp black pepper (or to taste)
• Broth & Liquids:
• 4 cups `beef broth broth` (low sodium preferred)
• ½ cup dry red wine (such as Cabernet Sauvignon or Merlot, optional, but adds depth)
• 2 tbsp tomato paste
• Fats: 2 tbsp olive oil or vegetable oil

Directions

1. Prepare the Beef: Pat the `beef for beef stew` cubes dry with paper towels. This is a crucial step for achieving a good sear! Season generously with salt and pepper. Heat 1 tablespoon of oil in your Dutch oven over medium-high heat until shimmering. Working in batches (do not overcrowd the pot!), sear the beef on all sides until deeply browned. This browning creates incredible flavor. Remove browned beef to a plate and set aside.
2. Cook the Vegetables: Reduce heat to medium. Add the remaining 1 tablespoon of oil to the Dutch oven, if needed. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the onions are softened and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Deglaze & Build: Pour in the red wine (if using) and use your spatula to scrape up any browned bits stuck to the bottom of the pot. These bits are packed with flavor! Let the wine simmer for 2-3 minutes until it has reduced slightly. Stir in the tomato paste until well combined.
4. Simmer: Return the seared beef to the Dutch oven. Pour in the `beef broth broth`, ensuring the beef is mostly submerged. Add the fresh thyme, rosemary, and bay leaf. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the Dutch oven tightly, and cook for at least 2 hours, or until the `beef for beef stew` is fork-tender. Check periodically to ensure it's not boiling rapidly and add a little more broth if it seems to be drying out.
5. Add Final Vegetables: In the last 15-20 minutes of cooking, add the cubed potatoes. Continue to simmer until the potatoes are tender. Then, add the green beans and peas, cooking for another 5-7 minutes until they are bright green and tender-crisp.
6. Final Taste: Carefully remove and discard the bay leaf, thyme sprigs, and rosemary sprigs. Taste the stew and adjust seasonings with additional salt and pepper as needed. Serve hot with your favorite accompaniments.