Ready to try the best beef stew of your life? Our flavor-packed version is incredibly easy to make because it all comes together in one pot.
- 2 tablespoons olive oil or vegetable oil, divided
- 2 pounds beef chuck roast, cut into 2-inch cubes
- 1 tablespoon flour
- 1/4 teaspoon kosher salt, plus more to taste
- 1 medium yellow or red onion, sliced into thin strips
- 2 medium garlic cloves, chopped
- 2 medium carrots, peeled and cut into thin rounds
- 1 cup dry red wine
- 3/4 cup ketchup
- 1 pound baby red potatoes, halved or quartered
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 2 cups beef broth
1. Toss the beef, flour, and salt together in a large bowl until the beef is evenly coated.
2. Heat 1 tablespoon oil in a large, wide Dutch oven or other heavy-bottomed pot over medium heat.
3. Add enough beef cubes to cover the bottom of the pot in a single layer without crowding.
4. Cook for about 3 minutes until the beef is browned and can easily be removed from the bottom of the pot without sticking, then flip and brown for about 2 minutes more.
5. Set the beef aside in a bowl and repeat with the remaining oil and beef cubes.
6. Add the onion, garlic and carrots to the pot and cook for about 8 minutes, stirring occasionally as the vegetables soften.
7. Add the wine and cook until mostly evaporated, scraping up the brown bits on the bottom of the pan.
8. Add the ketchup and cook, stirring occasionally, for about 2 minutes.
9. Add the potatoes, bay leaf, thyme and broth.
10. Cover and bring to a simmer, then reduce the heat and continue to simmer for about 2 hours until the beef is very tender.
11. Taste and add more salt as desired. Serve with rolls or crusty bread.