Easy Beef Stew

This easy beef stew is rich, cozy, and loaded with tender beef, hearty potatoes, and sweet carrots in a savory, wine-kissed broth. Browning the beef and caramelizing the tomato paste builds deep flavor without complicated steps. Everything finishes low and slow in the oven so the meat turns melt-in-your-mouth tender. It’s perfect for cold weather dinners, meal prep, and feeding a hungry crowd. Serve it piping hot with crusty bread to soak up every drop.

Ingredients

• 1 (2 lb) boneless beef round steak, cut into 1-inch cubes
• Kosher salt and cracked black pepper, to taste
• 1/4 cup all-purpose flour
• 1 tbsp smoked paprika
• 1 tbsp canola oil
• 3 cups chopped onion
• 6 cloves garlic, minced
• 4 tbsp tomato paste
• 2 cups dry red wine
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tbsp herbes de Provence
• 3 bay leaves
• 2 cups beef broth, or more as needed
• 1 tbsp Worcestershire sauce
• 3 cups chopped carrots
• 3 cups cubed Yukon Gold potatoes
• 1 cup fresh peas
• 1 1/2 tsp chopped fresh rosemary
• 1 tsp chopped fresh thyme, or to taste

Directions

1. Preheat the oven to 350°F.
2. Season beef with salt and pepper, then toss with flour and smoked paprika until evenly coated.
3. Heat canola oil in an oven-safe Dutch oven over medium-high heat.
4. Sear beef in batches until well-browned, about 10–11 minutes per batch, then transfer to a plate.
5. Add onions to the drippings, season with salt and pepper, and cook about 10 minutes until starting to caramelize.
6. Stir in garlic for about 30 seconds, then add tomato paste and cook until it browns and begins to stick.
7. Pour in red wine, bring to a boil, and scrape up browned bits; cook about 3 minutes until nearly evaporated.
8. Add dried thyme, dried rosemary, herbes de Provence, bay leaves, 2 cups beef broth, and Worcestershire; bring to a boil, return beef to the pot, cover, and remove from heat.
9. Braise in the oven for about 1 1/2 hours, then remove and add carrots, potatoes, and more broth if needed; cover and braise 30 minutes more until tender.
10. Discard bay leaves, stir in peas plus fresh rosemary and fresh thyme, and serve hot.

Prep Time: 25 minutes | Cooking Time: 120 minutes | Total Time: 145 minutes
Kcal: 480 kcal | Servings: 8

Tips

For the most tender stew, don’t rush the browning—deep brown crust on the beef equals deeper flavor in the finished broth.

Let the stew rest 10 minutes before serving so it thickens slightly, and store leftovers in the fridge up to 4 days (it tastes even better the next day).

FAQ

Can I skip the red wine?
Yes—use more beef broth instead, and add a small splash of balsamic vinegar for a little depth.

What’s the best cut of beef for stew?
Round works, but chuck roast is even more forgiving and tends to get extra tender with slow braising.

How do I thicken beef stew if it’s too thin?
Simmer uncovered on the stove for a few minutes, or mash a few potato pieces into the broth.

Can I freeze beef stew?
Yes—cool completely, freeze in airtight containers, and thaw in the fridge overnight before reheating.