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Classic Beef Stew
Caraluzzi's Recipes

Classic Beef Stew

This hearty beef stew is full of tender beef and veggies.
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Servings 8


  • 3 pounds Certified Angus Beef beef stew meat
  • 1 Tbsp coarse salt Try Caraluzzi's Sea Salt
  • 2 teaspoons freshly ground black pepper Try Caraluzzi's Five Pepper Blend
  • 2 Tbsp vegetable or canola oil
  • 2 large onions diced
  • 3 large carrots diagonally cut in 1-inch pieces
  • 3 garlic cloves chopped
  • 1/4 cup tomato paste
  • 1/4 cup all-purpose flour
  • 2 cups red wine
  • 2 cups beef stock
  • 3 bay leaves
  • 2 sprigs fresh thyme
  • 3 pounds Yukon potatoes peeled and cut in 1/2-inch cubes
  • 1 Tbsp minced fresh rosemary
  • 2 Tbsp minced fresh flat-leaf Italian parsley


  • Remove top rack from oven and preheat to 325°F.
  • Season beef with salt and pepper. Put half of oil in a Dutch oven over medium-high heat. Just as the oil begins to smoke, add half of beef evenly spaced. Brown on most sides and transfer to a plate. Add remaining oil, sear remaining beef; remove from pan.
  • Add onions, carrot, garlic and tomato paste. Stir over medium-high heat, scraping brown bits from bottom of pan, 2-3 minutes. Add flour and stir to combine. Add red wine, scraping bottom of pan, then reduce heat to medium low, simmer until syrupy, about 5 minutes. Stir in beef, beef stock, bay leaves and thyme. Return to a boil, again scraping sides and bottom clean; put lid on Dutch oven and place in the oven. Cook for 2 hours.
  • Add potatoes and rosemary and continue to cook, covered, until potatoes are tender, approximately 1 hour. If needed, add additional salt and pepper to taste. Serve, garnished with fresh parsley.


Photo and recipe courtesy of Certified Angus Beef.