Classic Beef Stew Recipe

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A hearty, one-pot beef stew with tender chunks of beef, root vegetables, and a rich, savory broth—perfect for cozy dinners and cold-weather comfort.

2 lbs beef stew meat, cut into 1-inch cubes

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp extra virgin olive oil

1 large yellow onion, cut into chunks

4 garlic cloves, minced

2 tbsp red wine vinegar

1 tbsp tomato paste

2 tbsp arrowroot powder, cornstarch, or flour

1 cup red wine

4 cups low-sodium beef broth

1/2 tsp dried thyme

2 bay leaves

1 lb baby white potatoes, halved or quartered

4 medium carrots, peeled and sliced on a diagonal

3 celery ribs, chopped

Optional: fresh thyme for garnish

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Pat beef dry and season with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear beef in batches for 2–3 minutes per side, then transfer to a plate.
Add onion and garlic to the pot, deglaze with red wine vinegar, and cook for 3–4 minutes until softened. Stir in tomato paste and cook for 1 minute.
Return beef to pot, sprinkle with flour, and stir to coat.
Add red wine, beef broth, thyme, and bay leaves. Bring to a boil, then reduce heat to low and simmer partially covered for 1 hour.
Add potatoes, carrots, and celery. Continue cooking for 20–30 minutes until vegetables are fork-tender.
Remove bay leaves, garnish with fresh thyme if desired, and serve hot.

Find it online: https://cheftinaskitchen.com/classic-beef-stew-recipe/