Beef Stew Tender chunks of beef and vegetables slow-simmered in a rich, savoury broth. A deeply satisfying meal that gets better the longer it cooks. Prep time 40 minutes Cook time 2 hours Servings 6 Servings Print Recipe Ingredients 2 lbs beef chuck, cut into 1-inch cubes 3 medium potatoes, peeled and diced 3 medium carrots, sliced 1 medium onion, diced 3 cloves garlic, minced 2 cups beef broth 1 cup red wine (or additional beef broth) 2 tablespoons tomato paste 2 tablespoons all-purpose flour 2 tablespoons olive oil 1 teaspoon dried thyme 1 bay leaf Salt and pepper to taste Instructions Each step has a checkbox. Use the up and down arrow keys, or Home and End, to move between steps, and press Space to check one off. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Dust lightly with the flour, tossing to coat. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches, without overcrowding, for 3 to 4 minutes per side. Transfer to a plate and set aside. Reduce heat to medium. Add the onion to the same pot and cook for 3 to 4 minutes until softened. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for another minute. Pour in the wine and scrape up any browned bits from the bottom of the pot. Let it bubble for 2 minutes. Return the browned beef to the pot. Add the beef broth, thyme, and bay leaf. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour. Add the potatoes and carrots. Cover and continue simmering for 45 minutes to 1 hour more, until the beef is very tender and the vegetables are soft. Remove the bay leaf. Taste and adjust seasoning. Serve hot, with crusty bread if desired.