Classic Beef Stew

Prep Time:
40 mins
Total Time:
3 hrs 25 mins

Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics added to it like tomato paste, Worcestershire sauce, red wine, and fire-roasted tomatoes for a subtle smokiness.


  • 2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces

  • Kosher salt and freshly ground pepper

  • Unbleached all-purpose flour, for dusting

  • 3 tablespoons extra-virgin olive oil

  • 10 ounces frozen pearl onions, thawed, drained, and patted dry

  • 2 tablespoons tomato paste

  • 2 tablespoons Worcestershire sauce

  • ¾ cup dry red wine, such as Cabernet Sauvignon

  • 2 cups low-sodium chicken broth

  • 1 can (14.5 ounces) fire-roasted diced tomatoes

  • 4 carrots (8 ounces), peeled and cut into 1 ½-inch pieces

  • 3 Yukon Gold potatoes (1 pound), peeled and cut into 1 ½-inch pieces

  • 1 cup frozen peas (optional)

  • Chopped fresh parsley leaves, for serving


  1. Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.

  2. Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.

  3. Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.

  4. Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.

  5. Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

    classic beef stew
    Con Poulos

Cook's Notes

Beef chuck is our preferred cut for this recipe because of its marbling; the fat imbues the broth with a buttery taste as it melts. We prefer grass‐fed, which is incredibly savory.

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