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Rustic Homestyle Braised Beef Stew with Garden Vegetables and Rich Savory Gravy

A hearty and comforting beef stew with tender chunks of beef, garden vegetables, and a rich, savory gravy. Perfect for a cozy dinner.

  • Total Time: 2 hours 30 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 1/2 lbs beef chuck roast, cut into large cubes
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 4 carrots, peeled and sliced
  • 3 large potatoes, peeled and cubed
  • 2 tablespoons tomato paste
  • 3 cups beef broth
  • 1 cup red wine or extra beef broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons all-purpose flour (optional, for thickening)

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
  2. Add beef cubes in batches, searing on all sides until browned. Remove and set aside.
  3. In the same pot, add onion and garlic. Sauté until softened, about 3 minutes.
  4. Stir in tomato paste and cook for 1 minute.
  5. Return beef to the pot. Add beef broth, red wine (or extra broth), thyme, bay leaves, salt, and pepper.
  6. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
  7. Add carrots and potatoes. Continue to simmer uncovered for 30-40 minutes, until vegetables are tender.
  8. If desired, whisk flour with 2 tablespoons of cold water to make a slurry, then stir into stew to thicken. Cook 5 more minutes.
  9. Remove bay leaves. Adjust seasoning. Serve hot.

Notes

For a deeper flavor, marinate beef in red wine and herbs overnight. This stew can also be made in a slow cooker; sear beef first, then cook on low for 6-8 hours.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 10 minutes
  • Method: Main Course
  • Cuisine: American

Nutrition

  • Calories: 450 kcal
  • Sugar: 8 g
  • Fat: 18 g
  • Carbohydrates: 35 g
  • Protein: 35 g