This easy beef stew comes together with just 6 simple ingredients! It’s a wholesome comfort food dinner that’s packed with flavor and real food ingredients. The beef stew recipe is gluten free, grain free, dairy free, and paleo-friendly!
- 3 Tbsp oil (see notes for paleo oil)
- 2 pounds cubed chuck steak, cut into 1 1/2” (3 cm) cubes (I used lean stew meat)
- Kosher salt and black pepper
- 4 cups roughly chopped mirepoix (equal parts carrots, onion, and celery) – fresh or frozen
- 1 cup red wine
- 2 cups chicken or beef broth
- 1 pound baby potatoes and/or chopped peeled parsnips (I used a mix of both)
- fresh herbs to garnish (optional)
- Preheat your oven to 300 degrees F., with the oven rack in the lower middle position.
- Pat the beef dry with wads of paper towels and season the beef liberally with salt and pepper.
- Heat the oil in a dutch oven over medium high heat.
- Working in batches, brown the beef on all sides. Note:Don’t rush the browning process or pull the steak away from the pan if it has not naturally released on its own. Let the beef tell you when it’s ready to flip. Moving it early will risk pulling away the seasoned beef, leaving it in the pan.
- Once the beef is browned on all sides, put it on a plate to the side; repeat the browning with the rest of the beef.
- Next, add in the chopped mirepoix and soften the vegetables, stirring them in the pan to sweat and soften. This will also act as a deglazing to the pan, pulling up some of those developed, flavory bits cooked onto the bottom.
- Next, stir in the chicken stock and scrape the bottom of the pan to remove any other cooked on fond. Whisk in the red wine and add the beef back into the pan.
- Cover the dutch oven and place it into the oven for 45 minutes to an hour. Note: If you are using leaner meat and fresh mirepoix mix, it will cook in faster than an hour.
- When 45 minutes to an hour has passed, remove the lid and stir in the baby potatoes and parsnips. Cover and continue to cook for another 45 minutes to one hour.
- Test the beef by pulling it apart with two forks. If there is resistance, continue to cook for another 20 to 30 minutes, or until the beef falls apart easily.
- Serve into bowls and garnish with fresh herbs, if desired.
- Megan’s notes – Keep frozen mirepoix on hand in your freezer. Equal parts carrots, celery, and onion all frozen in 2 cup baggies will save you time and freak outs when you just want stew!
- Recipe printed from Cast Iron Gourmet with permission. Minor adaptations made.
- For paleo option, use refined avocado oil, coconut oil, or clarified butter for the pan.
- Category: main, dinner
- Method: stove top, oven
- Cuisine: American
Keywords: stew, beef stew, dutch oven, simple stew, paleo, soup, easy beef stew