Description
This Old Fashioned Beef Stew is a hearty, classic dish made with tender beef, vegetables, and a savory red wine–infused broth, slow-simmered to comforting perfection.
Ingredients
2 lb beef chuck roast or stew meat, cubed
Salt and black pepper, to taste
3 Tbsp vegetable oil
½ cup red wine
4 cups low-sodium beef broth
1–2 tsp Worcestershire sauce
1 tsp dried rosemary
1 tsp dried parsley
½ tsp ground black pepper
3 large potatoes (red or Yukon gold), peeled and cubed
4 carrots, cut into 1-inch pieces
4 celery stalks, cut into 1-inch pieces
1 large onion, chopped
2 tsp cornstarch
2 tsp cold water
Instructions
- Season cubed beef with salt and pepper.
- In a Dutch oven, heat oil over medium-high. Brown beef in batches, transferring to a plate once seared.
- Deglaze pot with red wine, scraping up browned bits.
- Add broth, Worcestershire, and return beef. Stir in rosemary, parsley, and pepper. Bring to boil, reduce heat, cover, and simmer for 1 hour.
- Meanwhile, prepare vegetables. Combine cornstarch and cold water into a smooth slurry.
- After 1 hour, add vegetables and slurry. Cover and simmer for another hour, stirring occasionally, until everything is fork-tender.
- Taste and adjust seasoning. Serve hot.
Notes
- Use beef chuck for best tenderness and flavor.
- Sub red wine with more broth if preferred.
- Add mushrooms or peas for variation.
- Simmer uncovered last 10–15 minutes to thicken if needed.
- Serve with bread, mashed potatoes, or noodles.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup/Stew
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg
