Beef Stew On The Stove

Bowl of beef stew with chuck, potatoes, and carrots.

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This beef stew is prepared with a delicious red wine broth that isn't too thick for a lightened up take on the classic comfort dish. Loaded with fresh vegetables and tender beef, it’s an easy meal in a bowl that will fill you up and keep you warm. Store a batch in the freezer and warm it back up when you need a cozy dinner ASAP.

Prep Time10

Cook Time1

Total Time1

Course: Main Course

Cuisine: American

Keyword: beef stew recipe, easy beef stew recipe, gluten free beef stew, healthy beef stew

Servings: servings

Calories: 371kcal

Equipment

1 Large Dutch Oven

Ingredients

3 lb chuck roast trimmed and cut into 2-inch cubes
1 teaspoon sea salt
½ teaspoon black pepper
¼ cup arrowroot starch
3 tablespoon olive oil
1 cup red wine divided
1 white onion chopped
3 cloves garlic
3 tablespoon tomato paste
3 large carrots peeled and cut into rounds
1 lb baby potatoes halved
4 cups beef broth any broth will work
14 oz can fire roasted diced tomatoes
2 teaspoon thyme
3 bay leaves

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Instructions

Add the chuck roast cubes to a large bowl and add the salt, pepper, and arrowroot starch and toss well to combine, ensuring the chuck is coated on all sides.
3 lb chuck roast, 1 teaspoon sea salt, ½ teaspoon black pepper, ¼ cup arrowroot starch
Heat a large dutch oven (mine is 7 quarts) over medium heat with the olive oil. Once hot, sear the chuck roast in batches so that each side is browned. This may take 2 to 4 batches. Transfer the chuck to a plate and set aside.
3 tablespoon olive oil
Reduce the heat to medium and pour ½ cup of the red wine into the dutch oven to deglaze the bottom of the pan. Use a spatula to scrape up the bits and pieces.
1 cup red wine
Add the onions and garlic to the pot and stir to incorporate into the red wine. Let it cook until the onions and garlic are fragrant and soft.
1 white onion, 3 cloves garlic
Stir the tomato paste into the onions and garlic until it’s fully incorporated and allow it to cook for 1 - 2 minutes.
3 tablespoon tomato paste
Add the chuck roast back to the pot along with the carrot rounds, halved baby potatoes, beef broth, remaining ½ cup red wine, fire roasted tomatoes, thyme, and bay leaves. Gently stir everything together to incorporate.
3 large carrots, 1 lb baby potatoes, 4 cups beef broth, 14 oz can fire roasted diced tomatoes, 2 teaspoon thyme, 3 bay leaves
Place the lid on top of the dutch oven, reduce the heat to medium low and allow the stew to simmer for 75 - 90 minutes until the beef is tender and cooked through. Taste test and adjust with additional sea salt and/or black pepper if needed.
Remove the bay leaves, serve while warm with toasted bread, if desired, and enjoy!

Notes

Storing : Store leftovers in an airtight container in the fridge for up to a week or in the freezer for up to 3 months. Thaw at room temperature, and heat on the stove or in the microwave in 20-second intervals. Add a splash of water if needed to thin the broth up a bit.

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