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Easiest Beef Stew

This beef stew recipe is one of the most simple and delish cozy meals you can make. The flavor is unreal, the beef always comes out so stinkin tender and the best part is it’s very low effort.
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Easiest Beef Stew
Prep Time:15 minutes
Cook Time:2 hours 15 minutes
Total Time:2 hours 30 minutes

Ingredients

  • 2-4 tablespoons all-purpose flour
  • ¼ teaspoon freshly ground black pepper plus more to taste
  • Avocado oil or another neutral cooking oil
  • 1 pound beef chuck stew meat 1-inch chunks
  • 2 tablespoons red wine vinegar
  • 1 cup red wine
  • 3½ cups beef broth
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 5 medium carrots peeled and cut into chunks
  • 2 large baking potatoes peeled and cut into ¾-inch cubes
  • 2 teaspoons salt or to taste

Instructions

  • In a medium bowl, combine the flour and pepper. Add the beef cubes and toss until evenly coated, shaking off any excess flour.
  • Heat about 3 teaspoons of avocado oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, add the beef in a single layer and brown on all sides, about 5 minutes per batch. Transfer the browned beef to a plate and add more oil as needed between batches.
  • Pour the red wine vinegar and red wine into the same pot. Use a wooden spoon to scrape up the browned bits from the bottom as the liquid comes to a gentle simmer.
  • Return the beef to the pot and pour in the beef broth. Add the bay leaves and fresh thyme. Bring everything to a boil, then reduce the heat to low. Cover and gently simmer for about 1½ hours, or until the beef is fork-tender (check at an hour).
  • Stir in the carrots, cover, and simmer for 10 minutes. Add the potatoes and continue cooking for about 30 minutes, or until the potatoes and carrots are tender.
  • Remove the bay leaves and thyme stems. Taste the gravy and adjust the salt and pepper as needed. If the stew gets thicker than you'd like, stir in a little extra beef broth or water. Serve warm with buttered Hawaiian rolls for dipping!

Notes

  • Beef: I recommend buying fresh beef chuck stew meat from the deli counter rather than using prepackaged stew meat. I've found the quality can make a big difference.
  • Browning: Brown the beef in batches so the pieces have room to sear. Crowding the pot can cause the beef to steam instead of brown.
  • Consistency: The stew will naturally thicken as it cooks. Add a splash of broth or water if you prefer a thinner gravy.
Servings: 4