Savory Beef Stew

Savory Beef Stew


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Stew is a fall staple, this classic comfort food is great for the cool nights ahead of us. This beef stew is savory, delicious, and perfect for a fall day.

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Time needed

10 Minutes min preparation + 3 hour cooking

Serving Size / Yield

6 servings


  • 3 lb well-marbled beef chuck, cut into cubes
  • 2 tsp salt
  • 1 tsp pepper
  • 2 t olive oil
  • 2 yellow onions, chopped
  • 3 T olive oil
  • 7 cloves of minced garlic
  • 2 T tomato paste
  • ¼ c flour
  • 2 C dry red wine
  • 2 C beef broth
  • 2 C water
  • ½ tsp dried thyme
  • ½ tsp cinnamon
  • 1 ½ tsp sugar
  • 4 carrots, cut into chunks
  • 1 lb russet potatoes, cut into chunks
  • 2 T balsamic vinegar

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First, preheat oven to 325 degrees. Season beef with salt and pepper. In a large saucepot, heat one tablespoon of olive oil and cook beef for about eight minutes until it’s brown. After meat is done cooking, remove from pan and set aside. Add balsamic vinegar and onions, and cook for five minutes until onions are soft and translucent. Add tomato paste and cook until it’s well combined. Add beef back into the pan, sprinkling in flour. Combine the flour with the soup liquid until it’s well combined. Next, add the beef broth, wine, water, thyme, sugar, and cinnamon. Bring soup to a boil and transfer to oven. Cook soup in oven for two hours.

After two hours have passed, add in potatoes and carrots and cook for another hour until vegetables are soft. Remove from oven and let cool before serving.

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