Classic Beef Stew Recipe

This hearty beef stew is a perfect comfort food for a cold day.


  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 carrots, peeled and cut into 1-inch pieces
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup red wine (optional)
  • 4 cups beef broth
  • 1 pound potatoes, peeled and cut into 1-inch cubes
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish (optional)


  1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Season beef with salt and pepper. Add the beef to the pot and brown on all sides, about 5-7 minutes per side. Remove the beef from the pot with a slotted spoon and set aside.
  2. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
  3. Add the tomato paste, thyme, and bay leaf to the pot and cook for 1 minute more, stirring constantly.
  4. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes, then add the beef broth.
  5. Return the beef to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 1-1/2 to 2 hours, or until the beef is tender.
  6. Add the potatoes to the pot and simmer for an additional 20-25 minutes, or until the potatoes are tender.
  7. Season the stew with salt and pepper to taste. Garnish with fresh parsley (optional) and serve hot.

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