Classic Beef Stew — Hearty One-Pot Comfort

A hearty one-pot beef stew with tender beef, sweet carrots, and a rich broth, perfect for comforting weeknight dinners.

Scale

1.25 kg (2.75 lb) beef chuck, cut into 3–4 cm (1–1.5 in) cubes
Kosher salt and freshly ground black pepper to taste
30 g (1/4 cup) all-purpose flour (for dredging)
30 ml (2 tbsp) neutral oil (vegetable or canola)
1 large yellow onion, 300 g
4 cloves garlic, minced
400 g (about 4 medium) carrots, cut into 2.5 cm (1 in) pieces
150 g (2 stalks) celery, sliced
30 g (2 tbsp) tomato paste
240 ml (1 cup) red wine
960 ml (4 cups) beef stock
2 bay leaves
3 sprigs fresh thyme (or 1 tsp dried)
600 g (about 4 medium) Yukon Gold or waxy potatoes, cut into 3 cm (1.25 in) chunks
Fresh parsley, chopped, for finishing

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Season and dredge the beef. Pat beef chuck dry, season with salt and pepper, then coat with flour and let sit for 5 minutes.
Brown the beef in batches in a Dutch oven with oil for 2–3 minutes per side until deep brown. Transfer to a plate.
Build the flavor base by sautéing onions until translucent, then add minced garlic and cook until fragrant.
Deglaze with red wine, scraping up browned bits, and simmer until reduced by half.
Add beef, stock, bay leaves, and thyme to the pot, bring to a simmer, then cover and cook for 1 hour 30 minutes.
Add carrots, celery, and potatoes, then simmer uncovered for 30–35 minutes until vegetables are tender.
Rest the stew off the heat for 10–15 minutes, stir in chopped parsley, and serve warm.

This stew improves in flavor when made ahead and stored overnight. Adjust seasonings to taste prior to serving.