Recipes Ingredients Meat & Poultry Beef Recipes How to Make Beef Stew 4.7 (3) 2 Reviews Our triple-tested recipe produces a rich and satisfying stew packed with carrots, potatoes, and peas. By Greg Lofts Greg Lofts Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on December 5, 2023 Rate PRINT Share Prep Time: 40 mins Total Time: 3 hrs 25 mins Servings: 6 Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Use our go-to recipe to learn how to make beef stew so you can cozy up with a bowl of this favorite dish for dinner. Seared pieces of marbled beef simmer away until fall-apart-tender in broth. Punchy aromatics like tomato paste, Worcestershire sauce, red wine, and fire-roasted tomatoes are added to give this hearty stew a subtle smokiness. Carrots, potatoes, and peas make it a one-dish dinner. Serve over rice or with some crusty bread for mopping up the delicious gravy. 15 Cold Soup Recipes to Chill Out With This Summer Beef chuck is our preferred cut for this recipe because of its marbling; the fat imbues the broth with a buttery taste as it melts. We prefer grass‐fed, which is incredibly savory. Ingredients 2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces Kosher salt and freshly ground pepper Unbleached all-purpose flour, for dusting 3 tablespoons extra-virgin olive oil 10 ounces frozen pearl onions, thawed, drained, and patted dry 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce ¾ cup dry red wine, such as Cabernet Sauvignon 2 cups low-sodium chicken broth 1 can (14.5 ounces) fire-roasted diced tomatoes 4 carrots (8 ounces), peeled and cut into 1 ½-inch pieces 3 Yukon Gold potatoes (1 pound), peeled and cut into 1 ½-inch pieces 1 cup frozen peas (optional) Chopped fresh parsley leaves, for serving Directions Dust beef with flour; heat oil in Dutch oven: Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil. Brown beef: Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate. Preheat oven; add oil to pot and cook onions: Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste; then Worcestershire sauce and wine: Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated. Return beef and juice to pot along with tomatoes and cook: Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Add carrots and potatoes and cook: Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Add peas, warm, then serve: Stir in peas; return to oven for 5 minutes more, just to heat through. Ladle stew into shallow bowls, sprinkle with parsley, and serve. Storing Beef Stew Cooled stew can be transferred to an airtight container and refrigerated up to two days. Freezing Let the stew cool completely before freezing in an airtight container. It can be frozen for up to three months. Reheating Reheat in a covered saucepan over medium-low heat, stirring occasionally. 6 More Beef Stew Recipes to Try: Light and Bright Beef Stew Spiced Beef Stew With Carrots and Chickpeas Slow-Cooker Sicilian-Style Beef Stew Irish Beef and Stout Stew Beef Bourguignon Originally appeared: Martha Stewart Living, January/February 2020 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.