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mom's beef stew

franmurray avatar
Recipe by
Fran Murray
@franmurray
Fountain Hills, AZ

My husband is a sucker for meat and potatoes. I've made this recipe often over the years. It's perfect for a Fall or Winter evening with some fresh baked bread.

yield 6 to 8
prep time 35 Min
cook time 2 Hr
method Bake

Ingredients For mom's beef stew

  • 3 lb
    boneless beef chuck roast, trimmed and cut into 1 1/2-inch cubes
  • salt and pepper
  • 3 Tbsp
    canola oil
  • 2 md
    yellow onions, minced
  • 1 Tbsp
    tomato paste
  • 4 clove
    garlic, minced
  • 3 Tbsp
    all purpose flour
  • 1 c
    dry red wine
  • 2 c
    low sodium chicken broth
  • 1 Tbsp
    minced fresh thyme or 1 teaspoon dried
  • 2
    bay leaves
  • 1 1/2 lb
    red potatoes (5 medium), scrubbed and cut into 1 1/2-inch chunks
  • 4
    carrots, peeled and sliced thin
  • 1 c
    frozen peas

How To Make mom's beef stew

  • 1
    Adjust oven rack to the lower-middle position and heat the oven to 300 degrees.
  • 2
    Dry the beef with paper towels, then season with salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Brown half of the meat, about 10 minutes, then transfer to a plate. Return the pot to medium-high heat and repeat with 1 more tablespoon of the oil and the remaining beef.
  • 3
    Add the remaining tablespoon oil to the empty pot and return to medium heat until shimmering. Add the onions and cook until softened, about 5 minutes. Stir in the tomato paste and garlic and cook for 30 seconds. Add the flour and cook for 1 minute. Slowly stir in the wine, scraping up any browned bits. Stir in the broth, thyme, bay leaves and browned beef along with any accumulated juices. Bring to a simmer, cover and transfer the pot to the oven. Cook for 1 hour.
  • 4
    Stir in the potatoes and carrots. Cover and continue to cook in the oven until the beef is tender, about 1 hour.
  • 5
    Remove the pot from the oven and discard the bay leaves. Stir in the peas and let stand off the heat for 5 minutes. Season with salt and pepper to taste before serving.
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