How to Make Old-Fashioned Beef Stew

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth reduces calories while maintaining flavor.

beef chuck

🥗Healthier: sirloin

💰Cheaper: brisket

Sirloin is leaner and often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch is a gluten-free thickener.

Cut the chuck roast into 1-inch cubes and season with salt and black pepper.

Heat oil in a large pot over medium-high heat until shimmering.

Brown the beef in batches, about 5-7 minutes per batch, until well browned on all sides.

Remove the beef and set aside; add onions, carrots, and celery to the pot.

Sauté vegetables for 4-5 minutes until softened, then add garlic and cook for an additional minute.

Stir in tomato paste and cook for 2 minutes to eliminate the raw taste.

Add red wine and beef stock, scraping up any browned bits from the bottom.

Add bay leaf, rosemary, thyme, and additional salt and pepper to taste.

Bring the stew to a boil, then reduce heat to low and cover.

Simmer for 1.5-2 hours, stirring occasionally, until the beef is tender.

Cooking Techniques

Equipment Needed

Spice Level: