Easy Beef Stew is a slow-braised Dutch oven dinner with tender beef, Yukon Gold potatoes, carrots, peas, onions, garlic, herbs, tomato paste, red wine, and beef broth. The long oven braise gives the beef time to become tender while the tomato paste and wine build a deep, savory sauce.
Why This Beef Stew Has So Much Flavor
The beef is coated with flour and smoked paprika, then seared in batches before the liquid is added. That browning step gives the stew more depth and also leaves flavorful browned bits in the Dutch oven.
Onion, garlic, and tomato paste are cooked in those drippings before the pan is deglazed with red wine. The wine reduces quickly, leaving concentrated flavor behind before the broth and herbs go in.
Ingredient Notes
- Beef round: Cut the meat into evenly sized cubes so it braises at the same rate.
- Red wine: It adds depth and helps lift the browned bits from the pot. Most of the liquid reduces before the stew goes into the oven.
- Yukon Gold potatoes: They stay creamy while holding their shape during the final braise.
- Herbs: Dried thyme, rosemary, herbes de Provence, and bay leaves build the base; fresh rosemary and thyme brighten the stew at the end.
- Peas: Add them only after braising so they stay bright and tender.
Ingredients
- 1 (2-pound) boneless beef round steak, cut into 1-inch cubes
- Kosher salt and cracked black pepper, to taste
- 1/4 cup all-purpose flour
- 1 tablespoon smoked paprika
- 1 tablespoon canola oil
- 3 cups chopped onion
- 6 cloves garlic, minced
- 4 tablespoons tomato paste
- 2 cups dry red wine
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon herbes de Provence
- 3 bay leaves
- 2 cups beef broth, plus more as needed
- 1 tablespoon Worcestershire sauce
- 3 cups chopped carrots
- 3 cups cubed Yukon Gold potatoes
- 1 cup fresh peas
- 1 1/2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme, or to taste
How to Make Easy Beef Stew
- Preheat the oven to 350°F (175°C).
- Season the beef with salt and pepper. Add the flour and smoked paprika and toss until the pieces are evenly coated.
- Heat the canola oil in an oven-safe Dutch oven over medium-high heat. Working in batches, sear the beef until well browned, about 10 to 11 minutes per batch. Transfer the beef to a plate.
- Add the onions to the drippings, season lightly, and cook for about 10 minutes, until they begin to caramelize. Add the garlic and cook for about 30 seconds.
- Stir in the tomato paste and cook until it darkens and begins to stick slightly to the bottom of the pot.
- Pour in the red wine and bring to a boil, scraping up the browned bits. Cook until the wine is almost evaporated, about 3 minutes.
- Add the dried thyme, dried rosemary, herbes de Provence, bay leaves, 2 cups beef broth, and Worcestershire sauce. Bring to a boil, return the beef to the pot, cover, and remove from the stovetop.
- Braise in the oven for about 1 1/2 hours, until the beef is almost tender.
- Add the carrots and potatoes, plus more broth if needed. Cover and return to the oven for about 30 minutes, or until the beef and vegetables are tender.
- Discard the bay leaves. Stir in the peas, fresh rosemary, and fresh thyme. Taste for seasoning and serve hot.
Tips for Tender Beef Stew
Do not crowd the Dutch oven while searing. Browning in batches gives the beef a better crust instead of steaming it. Also give the first braise enough time before adding the potatoes and carrots; adding them too early can leave you with soft vegetables before the beef is tender.
Storage and Reheating
Store cooled stew in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop over medium-low heat. Add a small splash of beef broth if the sauce thickens too much in the refrigerator.
Beef stew is also a good make-ahead dinner because the flavors continue to blend as it rests overnight.
More Hearty Beef Dinners
Try Vegetable Beef Soup, Slow Cooker Beef Barley Soup, or Chili Parlor Chili. You can also browse more easy beef recipes and soup recipes.
