Name: Beef Stew
Total time: 2 hours 20 minutes total (20 minutes prep, 2 hours cook)
Yield: Serves 6–8
Ingredients: 2–3 lbs beef chuck roast, cut into 1½-inch cubes; 2 tbsp olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 4 carrots, peeled and cut into chunks; 3–4 russet or Yukon gold potatoes, cut into chunks; 3 celery stalks, cut into chunks; 2 tbsp tomato paste; 4 cups low-sodium beef broth; 1 cup red wine (optional, adds rich flavour); 2 tbsp Worcestershire sauce; 2 tsp dried thyme (or 2 tbsp fresh); 1 tsp dried rosemary (or 1 tbsp fresh); 2 bay leaves; 1 tsp salt (or to taste); ½ tsp black pepper (or to taste); 2 tbsp all-purpose flour (for thickening); 1 tbsp balsamic vinegar (optional, for depth of flavour); 2 tbsp fresh parsley, chopped (for garnish)

Tender, rich and full of flavour — hearty, slow-simmered and even better the next day.

Bobbie's tips: use chuck roast for the most tender stew; brown the beef well; don't skip the tomato paste and flour — they make a rich, thick sauce; for a thicker stew, mash a few potatoes or simmer uncovered for the last 10–15 minutes. Variations: mushrooms, sweet potatoes, peas in the last 10 minutes, Guinness instead of red wine, or short ribs instead of chuck. Keeps 4 days in the fridge or 3 months frozen. The red wine is optional. Nutrition per serving from Bobbie's card: about 390 calories, 18 g fat, 28 g carbohydrates, 32 g protein, 710 mg sodium.

Ingredients

2–3 lbs beef chuck roast, cut into 1½-inch cubes
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
4 carrots, peeled and cut into chunks
3–4 russet or Yukon gold potatoes, cut into chunks
3 celery stalks, cut into chunks
2 tbsp tomato paste
4 cups low-sodium beef broth
1 cup red wine (optional, adds rich flavour)
2 tbsp Worcestershire sauce
2 tsp dried thyme (or 2 tbsp fresh)
1 tsp dried rosemary (or 1 tbsp fresh)
2 bay leaves
1 tsp salt (or to taste)
½ tsp black pepper (or to taste)
2 tbsp all-purpose flour (for thickening)
1 tbsp balsamic vinegar (optional, for depth of flavour)
2 tbsp fresh parsley, chopped (for garnish)

Method

1
Prep the ingredients: cut the beef into 1½-inch cubes and chop all the vegetables.
2
Brown the beef: heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until golden brown on all sides. Remove and set aside.
3
Sauté the aromatics: in the same pot, add a little more oil if needed. Sauté the onion for 3–4 minutes until soft. Add the garlic and cook 1 minute.
4
Add tomato paste and flour: stir in the tomato paste and cook for 2 minutes. Sprinkle in the flour and stir for 1 minute to remove the raw taste.
5
Deglaze and add liquid: pour in the red wine (if using) and scrape up any browned bits. Let it simmer for 2–3 minutes. Add the beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, salt and pepper. Stir well.
6
Add the beef and simmer: return the browned beef to the pot. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 1½ hours, stirring occasionally.
7
Add the vegetables: add the carrots, potatoes and celery. Cover and continue simmering for 30–45 minutes, or until the beef is fork-tender and the vegetables are soft.
8
Final touches: remove the bay leaves. Taste and adjust the seasoning. Stir in the balsamic vinegar if using. Garnish with fresh parsley.
9
Serve hot with crusty bread, mashed potatoes, or over rice.

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From Bobbie's “Bobbie's Recipe Cards (batch 7)”. Written up by Bobbie's Kitchen · Updated 26 October 2026