Slow-Braised Beef Stew with Vegetables

Alright, friends, buckle up because this Slow-Braised Beef Stew is exactly the kind of meal that hugs you from the inside out. Imagine tender chunks of beef so soft they practically melt on your tongue, swimming in a rich, savory sauce with sweet carrots and earthy potatoes—comfort food at its finest. What I love most is how this dish fills your kitchen with that cozy, smoky aroma that just says “come sit down and relax.” The slow braise lets all those flavors mingle and deepen while you kick back with a book or catch up with loved ones. Ready for a stew that’s as hearty as it is heartwarming? Let’s get cooking!

Quick Facts

Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes

Ingredients

For the Main Dish:

2 lbs beef chuck, cut into 1½-inch cubes
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
4 medium carrots, peeled and cut into chunks
3 medium potatoes, peeled and diced
2 stalks celery, sliced
2 cups beef broth
1 cup dry red wine (optional, replace with extra broth if preferred)
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and freshly ground black pepper, to taste

How I Make It

Step 1:

Start by patting your beef cubes dry—this helps them brown better. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches without overcrowding, about 3–4 minutes per side, until a deep golden crust forms. Transfer meat to a plate and set aside.

Step 2:

Lower the heat to medium, then toss in the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds, just until fragrant. This build-up of flavor is key!

Step 3:

Stir in the tomato paste, letting it cook for 2 minutes to deepen its flavor. Pour in the red wine (if using), scraping up any browned bits stuck to the pot’s bottom—that’s flavor gold. Let the wine reduce by half (about 5 minutes).

Step 4:

Return the browned beef to the pot along with any juices. Add the beef broth, carrots, potatoes, celery, thyme, rosemary, and bay leaves. Season generously with salt and pepper.

Step 5:

Bring everything to a gentle simmer. Cover with a tight-fitting lid and transfer to a preheated oven at 325°F. Let it slow-braise for 2 to 2½ hours, until the beef is fall-apart tender and the veggies have soaked up all those wonderful flavors.

Step 6:

Remove from the oven, discard the bay leaves, and taste to adjust seasoning if needed. If you prefer a thicker sauce, you can simmer it uncovered on the stovetop for a few minutes until reduced to your liking. Then, ladle into bowls and get ready for some serious comfort food magic.

Variations & Tips

Swap out carrots and potatoes for parsnips or sweet potatoes for a twist in flavor and color.
Use a slow cooker: brown beef and sauté veggies on stove, then transfer all to slow cooker for 6–8 hours on low.
Add a splash of Worcestershire sauce or soy sauce for a deeper umami kick.
For a thicker stew, whisk 1 tbsp of cornstarch with 2 tbsp cold water and stir into simmering stew until thickened.
If you don’t have red wine, balsamic vinegar (1 tbsp) plus extra broth can add similar complexity.
Fresh herbs like parsley or thyme sprinkled before serving brighten the dish.

How I Like to Serve It

This stew is fantastic spooned over creamy mashed potatoes or buttery egg noodles to soak up all that sauce. It’s perfect for chilly fall evenings when you want something warm and hearty. Pair it with a simple green salad or crusty bread for a meal that feels like a hug on a plate. Leftovers? Even better the next day!

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much.

Closing: There’s something so rewarding about this slow-braised beef stew that just keeps calling you back to the kitchen—once you try it, it’ll be a longtime favorite, too!