Recipe at a glance
- Estimated yield: 6 servings
- Prep: about 20 minutes
- Cooking: about 150 minutes
- Additional time: about 0 minutes (resting, rising, chilling or freezing, where required)
- Total: about 170 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Here is a simple beef stew recipe:
Ingredients
- 2 lbs beef, cut into 1-inch cubes
- 3 tablespoons flour
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 carrots, chopped
- 3 potatoes, peeled and chopped
- 2 cups beef broth
- 1 cup red wine
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large bowl, toss the beef cubes with flour until evenly coated.
- In a large Dutch oven or heavy pot, heat the oil over medium-high heat. Add the beef and cook until browned, about 5 minutes. Remove from the pot and set aside.
- Add the onion, garlic, carrots, and potatoes to the pot and cook until the onion is soft, about 5 minutes.
- Return the beef to the pot and add the broth, wine, thyme, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low, cover and simmer until the beef is tender, about 2 hours.
- Serve hot.
Storage and serving
Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
