Mamaw's 5 Hour Beef Stew

A deeply comforting beef stew infused with tender vegetables and aromatic herbs, perfect for gatherings and cozy family dinners.

Prep Time 30

Cook Time 4 30

Total Time 5

Course Dinner, Main Course

Cuisine American, Comfort Food

Servings 8 servings

Calories 400 kcal

3 pounds beef chuck, cut into 1 1/2-inch cubes Well-marbled for richness; substitute with stew beef or brisket.
3 tablespoons all-purpose flour Helps thicken the stew and gives the beef a crust; use gluten-free flour for a GF option.
Salt and freshly cracked black pepper to taste Season generously.
3 tablespoons vegetable oil For searing; substitute with avocado oil or olive oil.
2 large onions, chopped Adds sweetness and depth; shallots can be used for a gentler flavor.
4 cloves garlic, minced Aromatic backbone.
3 carrots cut into 1-inch pieces Adds sweetness and color.
3 stalks celery, sliced Classic stew base.
4 medium potatoes, peeled and cubed (Yukon gold or russet) Adds heartiness; use sweet potatoes for a twist.
2 tablespoons tomato paste Gives umami punch.
1 cup dry red wine Deglazes the pan; substitute with extra beef broth if avoiding alcohol.
4 cups beef broth For richness; mushroom broth can be used for deeper umami.
2 cups water Adjust for desired thickness.
1 tablespoon fresh thyme leaves (or 1 teaspoon dried) Classic herb notes.
1 cup frozen peas (added at the end) Brightens the stew.
Splash of Worcestershire sauce (optional) Adds savory depth.

Pat the beef cubes dry and toss with flour, salt, and pepper.
In a heavy Dutch oven over medium-high heat, add oil. Brown the beef in batches, avoiding overcrowding the pan.
Remove the browned beef and set aside. In the same pot, add onions and a pinch of salt. Sauté until soft and caramelized, about 6–8 minutes.
Add garlic, carrots, and celery. Cook for 3–4 minutes until fragrant.
Stir in tomato paste and cook for another minute to remove rawness.
Pour in red wine to deglaze the pan, scraping the browned bits from the bottom.
Return the beef to the pot and add beef broth and water, bay leaves, thyme, and Worcestershire sauce.
Bring to a gentle simmer.

Reduce heat to low, cover, and simmer for 3 hours, checking occasionally.
After 3 hours, add potatoes and continue simmering for 1–2 more hours until beef is tender and potatoes are soft.
Stir in frozen peas during the last 10 minutes. Taste and adjust salt and pepper.
Remove bay leaves and serve warm.

Store in an airtight container in the refrigerator for up to 4 days; freeze for up to 3 months. Leftovers often taste better the next day.

Keyword beef stew, Comfort Food, Family Recipe, hearty recipe, slow-cooked