Easy Beef Stew Recipe

Today I’m going to show you how to make a delicious, super-flavorful beef stew. All of your beef-stew dreams will come true. There’s a big splash of brandy, some red wine, vegetables, a little bacon, a lot of beef—let’s get started.

Prep the Beef and Vegetables

Start with two and a half pounds of chuck roast; cut it into one-inch-ish cubes. Season and set aside while we do the rest of the prep work.

All this fat will render nicely when the stew cooks and really contribute to the mouth-feel and the way the flavors come together, so don’t worry about trimming every bit. Do worry about removing any twine.

Once the beef is cubed, season it with two tablespoons of salt and about one tablespoon of cracked black pepper. Toss it around, then set it aside while you prep the vegetables—and wash those hands.

Carrots

Peel about a pound of carrots (peeling is optional but nice), trim the ends, and cut them into one-inch chunks so they cook evenly. Transfer to a bowl and set aside.

Garlic

The recipe calls for five garlic cloves, but one was undersized—so six it is. Smash them first to release the oils, then give them a fine chop. Transfer to a small bowl.

Onion

Rough-chop one medium yellow onion and place it in another bowl.

Potatoes

Halve one pound of baby potatoes (purple ones look especially pretty). Set aside.

Brown the Bacon and Beef

Place a heavy pot over high heat and add three tablespoons of olive oil. When the oil shimmers, add three thick-cut bacon slices (cut in half). Cook until crispy, then remove and set aside.

Working in batches, sear the seasoned beef cubes until browned on all sides. Remove and reserve.

Build the Stew Base

Add the chopped onion to the pot, followed by about half a cup of brandy. Use a wooden spoon to scrape up the browned bits—those are pure flavor.

Stir in the carrots, garlic, potatoes, two more teaspoons of salt, and a few grinds of pepper. Cook for five minutes on medium heat.

Deglaze and Simmer

Pour in one cup of red wine and stir. Add one 28-ounce can of crushed tomatoes (about 800 g), one quart (roughly 1 liter) of beef broth, three bay leaves, and a tablespoon of fresh thyme. Return the seared beef (and any juices) to the pot.

Bring the stew to a simmer, cover, and transfer to a 275 °F (135 °C) oven for two hours.

Finish and Serve

When the stew emerges, everything should be fork-tender. Just before serving, zest a lemon directly into the pot and squeeze in the juice; the acid brightens the rich flavors. Crumble the reserved bacon over each bowl and garnish with extra fresh thyme or rosemary if desired.

This hearty stew is perfect for a cold fall or winter night—or any time you crave deep, comforting flavor.