This easy classic beef stew recipe is cooked in one pot on the stove top. Prep time is quick and you'll be rewarded with healthy comfort food for your entire family. It's made with beef stewing meat, vegetables, red wine and tomato paste and hearty seasoning. The long cooking time turns the meat in this simple homemade stew so tender - and did I mention it's freezer friendly and a great make ahead meal? The perfect fall recipe to make in your Dutch oven!
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One Pot Classic Beef Stew Recipe

This dish is made with beef stewing meat, vegetables, red wine and tomato paste and hearty seasoning. The long cooking time turns the meat in this simple homemade stew so tender - and did I mention it's freezer friendly and a great make ahead meal? The perfect fall recipe to make in your Dutch oven!
Course Main Course, One Pot, Dinner
Cuisine French, Mediterranean
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6
Calories 433kcal
Author Nora

Ingredients

  • 1 tbsp olive oil
  • 1 pound beef stewing meat cubed
  • 1/2 pound onions chopped
  • 1 pound carrots cut into chunks
  • 1 pound celery root cut into chunks
  • 2 tbsp tomato paste
  • 1 juniper berry optional
  • 1 bay leaf optional
  • 1 tsp salt
  • black pepper to taste
  • 3/4 cup red wine
  • 4 cups water
  • 6 potatoes cut into chunks
  • 1 leek cut into rings
  • 2 tbsp cornstarch mixed with 1/4 cup water to make a slurry

Instructions

  • Heat a large durch oven over medium-high heat. Add the oil and cook the beef until browned.
  • Add the onion, carrot and celery root and cook for 2-3 minutes. Stir in the tomato paste, juniper berry, bay leaf, salt and pepper. Cook for another 2-3 minutes or until sizzling hot and starting to brown.
  • Pour the wine into the pot. Bring it to a boil while scratching the browned bits off the bottom of the pot.
  • Pour the water into the pot. Stir in the potatoes. Bring to a boil, reduce the heat to low and cover. Simmer the dish for 1-2 hours.
  • When you're almost ready to serve, stir the leek into the stew. Cover the pot and simmer for another five minutes. Finally, add the cornstarch slurry to the stew and quickly stir the dish until the sauce thickens.

Nutrition

Calories: 433kcal