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A close-up of a delicious Pioneer Woman Beef dish, showcasing its rich texture and ingredients

Rancher's Hearty Beef Stew

This hearty beef stew, brimming with tender beef, root vegetables, and a rich, savory broth, is the perfect comforting meal for a cold day.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Dutch oven or heavy-bottomed pot
  • Paper towels
  • Large spoon

Ingredients
  

Main Ingredients

  • 2 pounds beef chuck roast cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 3 carrots peeled and chopped into 1-inch pieces
  • 2 celery stalks chopped into 1-inch pieces
  • 4 garlic minced
  • 1 can (6 ounce) tomato paste
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1 cup dry red wine like Cabernet Sauvignon or Merlot
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves

For Serving

  • 1.5 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes
  • Salt and freshly ground black pepper to taste
  • Fresh parsley chopped, for garnish (optional)

Instructions
 

Preparation

  • Pat the beef dry with paper towels and season generously with salt and pepper.
  • Heat olive oil in a Dutch oven over medium-high heat and sear the beef in batches until browned, then remove and set aside.
  • Reduce heat to medium, add onion, carrots, and celery, then sauté for 7-10 minutes until softened, scraping up browned bits.
  • Add minced garlic and cook for 1 minute until fragrant; then stir in tomato paste and cook for 2 minutes.
  • Sprinkle flour over the vegetables and cook for 1-2 minutes to create a roux.

Cooking

  • Gradually pour in beef broth and red wine, stirring constantly to prevent lumps and deglaze the pot.
  • Stir in Worcestershire sauce, dried thyme, dried rosemary, and bay leaves, then bring the mixture to a simmer.
  • Return the seared beef to the pot, add cubed potatoes, and ensure they are mostly submerged.
  • Bring the stew to a gentle simmer, cover tightly, and either transfer to a preheated oven at 325°F (160°C) or simmer on the stovetop on low heat for 2.5-3 hours until the beef is fork-tender.

Finishing Touches

  • Remove from heat, skim any excess fat, and let the stew rest for 10-15 minutes before serving.
  • Taste and adjust seasoning with additional salt and pepper as needed.
  • Ladle the hot stew into bowls and garnish with fresh chopped parsley, if desired; serve with crusty bread or warm dinner rolls.

Notes

For even more flavor, consider marinating the beef overnight in a portion of the red wine and herbs. If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering stew during the last 30 minutes of cooking. Be sure to chop all vegetables to a similar size for even cooking. This stew tastes even better the next day as the flavors meld and deepen.