Beef Stew Dinner Recipe

Experience a hearty and soulful dish where tender beef melds with vibrant vegetables, aromatic herbs, and a splash of red wine, creating a rich, flavorful stew that warms hearts and invites cozy dinners. A perfect blend of comfort and bold taste, ideal for gathering loved ones around a warm pot.

I love making this Beef Stew Dinner Recipe because it’s the ultimate comfort food and reminds me of home cooked meals during winter. I start off by coating 2 lbs of beef stew meat with 2 tbsp all-purpose flour and seasoning it with salt and pepper before browning it in 2 tbsp olive oil.

Then I toss in a chopped large onion and 3 cloves of garlic. Once they become tender, I add 4 cups beef broth and 1 cup red wine, along with 2 cups canned diced tomatoes to create a rich stew base.

I also add hearty chunks of 3 large carrots, 2 diced potatoes, and 2 chopped celery stalks, along with a bay leaf, 1 tsp dried thyme and 1/2 tsp dried rosemary for depth of flavor. To finish, I stir in 1 cup frozen peas in the last few minutes of cooking.

This stew is packed with protein, vitamins and fiber and is simply the best homemade beef stew.

Why I Like this Recipe

I really like this recipe because it fills my kitchen with this amazing smell that makes me feel all warm inside. I love that its a one pot wonder, so there are hardly any dishes to clean up after cookin which always makes dinner feel less stressful. Another reason is that the tender beef and slow cooked veggies come together to create this rich, hearty flavor that reminds me of comfort food from my childhood. Plus, I like how flexible it is – I can tweak the recipe sometimes if i wanna add a little extra kick or use what i have on hand, which always makes it fun to cook.

Ingredients

• Beef stew meat: Provides rich protein, hearty flavor, and essential texture for warmth.
• Carrots: Naturally sweet and fibrous, boosting both flavor and necessary dietary fiber.
• Potatoes: Starchy, fulfilling carbohydrates that keep the stew satisfying and energy filling.
• Onion: Offers savory depth, slight sweetness when browned, vital for stew’s rich base.
• Garlic: Imparts bold aroma and flavor while supporting overall wellbeing with health benefits.
• Beef broth: Savory, nutrient-packed liquid that softly unifies all ingredients beautifully.
• Tomatoes: Bring vibrant tang, acidity, and vitamins that brighten and balance each bite.
• Red wine: Adds complex depth and a slight tang for a richer sauce finish.

Ingredient Quantities

• 2 lbs beef stew meat, cut into cubes
• 2 tbsp all-purpose flour
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional, can use more broth if you prefer)
• 2 cups diced tomatoes (canned)
• 3 large carrots, peeled and cut into chunks
• 2 large potatoes, peeled and diced
• 2 celery stalks, chopped
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 cup frozen peas (added in the last few minutes of cooking)

How to Make this

1. Toss the beef cubes with the flour, salt and pepper until every piece is well coated.

2. Heat the olive oil in a large pot over medium-high heat and add the beef in batches, browning them on all sides then set them aside.

3. In the same pot, add the chopped onion and minced garlic; stir them around until they’re soft and a bit golden.

4. Pour in the red wine (or extra broth if you prefer) to deglaze the pot, scraping up any little bits stuck at the bottom.

5. Return the browned beef to the pot and add the beef broth, diced tomatoes, carrots, potatoes, celery, bay leaf, thyme and rosemary.

6. Bring the mixture to a simmer then lower the heat, cover the pot and let it cook for about 2 hours until the beef is super tender.

7. With around 5 minutes remaining, stir in the frozen peas so they just heat through.

8. Taste the stew and add extra salt or pepper if necessary. Remove the bay leaf before serving and enjoy this hearty comfort food dinner!

Equipment Needed

1. A large mixing bowl to toss the beef cubes with the flour, salt and pepper before cooking
2. A big heavy pot or Dutch oven to brown the meat and to simmer the stew over low heat
3. A sharp chef’s knife for chopping the onion, garlic, carrots, potatoes and celery
4. A sturdy cutting board for prepping all your vegetables
5. Measuring cups and spoons so you add the right amounts of broth, wine and spices
6. A wooden spoon to stir the ingredients and to scrape up those flavorful browned bits off the bottom of the pot
7. A ladle or serving spoon for dishing out the stew once it’s done

FAQ

Beef Stew Dinner Recipe Substitutions and Variations

• Beef stew meat: You can use lamb stew meat or pork shoulder (cut into cubes) for a slightly different flavor profile.
• All-purpose flour: Swap with cornstarch by using about half the amount mixed with a little cold water to thicken.
• Olive oil: If you dont have extra virgin olive oil, vegetable or canola oil works just as well.
• Red wine: If alcohol isnt your thing, you can bump up the beef broth or even try a splash of white grape juice.
• Frozen peas: Fresh peas or even canned peas (drained) are a good alternative if you prefer.

Pro Tips

1. Make sure to brown your beef in small batches so the meat gets a good sear. If you crowd them, they’ll just steam and you lose all that yummy flavor that comes from browning.

2. When using the red wine, let it bubble for just a bit to reduce it. This will intensify the flavor of your stew and get rid of any raw alcohol taste, making it taste richer.

3. Keep the heat low once everything’s in the pot. A slow, steady simmer really helps meld all the flavors together so the meat comes out super tender.

4. Don’t forget to adjust your seasoning at the end. Tasting your stew right before you add the final touches like the peas is a great way to make sure it’s not too bland or overly salty.