five hour beef stew recipe

Written ByJenny Smyth Posted on
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The Best five hour beef stew recipe

I’ve always been a fan of hearty, comforting stews that fill the house with an inviting aroma. One of my favorite recipes is this five hour beef stew that’s been a staple in our household for years. It’s a classic recipe that’s been passed down through generations, and I’ve made it so many times that I can almost make it with my eyes closed. The best part about this recipe is how easy it is to prepare – just throw all the ingredients into a slow cooker and let it do the magic for you.

This stew is a perfect blend of flavors and textures that will leave you wanting more. The tender chunks of beef are cooked to perfection, and the vegetables are still slightly crunchy, adding a nice contrast to each bite. And let’s not forget the gravy – rich and savory, with just the right amount of seasoning. It’s a dish that’s sure to please even the pickiest of eaters.

One of the things I love about this recipe is how versatile it is. You can serve it as a main course, or use it as a filling for sandwiches or wraps. And because it makes such a big batch, you can easily store leftovers in the fridge or freezer for later. It’s perfect for family gatherings, potlucks, or even just a quick and easy meal after a long day.

In terms of health benefits, this stew is a winner. The slow-cooked beef is fall-apart tender, making it easy to digest even for those with sensitive stomachs. And with all the vegetables packed into one pot, you’re getting a good dose of fiber and vitamins with each serving. As an added bonus, this recipe is incredibly easy to customize to your tastes.

Want to add some extra heat? Throw in some diced jalapenos or red pepper flakes. Prefer a vegetarian version? Simply swap out the beef for more portobello mushrooms or eggplant slices.

Five-Hour Beef Stew

4.7 from 1471 votes

A hearty and comforting beef stew slow-cooked to perfection. Tender beef and vegetables in a rich, flavorful broth.

Prep Time20 mins
Cook Time300 mins
Resting Time0 mins
Total Time320 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Meat

2 lbs beef chuck, cut into 1-inch cubes

Vegetables

1 large onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 medium potatoes, peeled and cubed
1 cup frozen peas

Liquid

4 cups beef broth
1 cup red wine
2 tbsp tomato paste

Spices

1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper, to taste

For thickening

2 tbsp all-purpose flour
2 tbsp water

👨‍🍳Directions

1Season beef cubes with salt and pepper.
2Heat Dutch oven over medium-high heat.
3Add beef and sear on all sides until browned, about 5-7 minutes.
4Remove beef from pot and set aside.
5In the same pot, add onion, carrots, and celery.
6Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
7Add garlic and cook for an additional 1 minute until fragrant.
8Stir in tomato paste, thyme, rosemary, and bay leaf.
9Cook for 1 minute, stirring constantly.
10Pour in beef broth and red wine, scraping the bottom of the pot to deglaze.
11Bring to a boil.
12Return beef to the pot, reduce heat to low, cover, and let it simmer for 2 hours, stirring occasionally, until beef is tender.
13Add potatoes to the pot, stir well to combine.
14Cover and continue to simmer for an additional 45 minutes, until potatoes are tender.
15In a small bowl, mix flour and water to create a slurry.
16Stir slurry into the stew.
17Add peas and cook for an additional 5 minutes, until peas are heated through and stew has thickened slightly.
18Taste and adjust seasoning with salt and pepper if needed.
19Remove bay leaf before serving.

🔧Equipment

Dutch oven or heavy-bottomed pot with lid
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a thicker stew, you can add a cornstarch slurry instead of a flour slurry. Add a pinch of sugar to balance out the acidity of the tomatoes.

This five hour beef stew recipe has been a staple in our household for years, and I can confidently say it’s never failed to impress.

Whether you’re serving it at home or taking it along to family gatherings or potlucks, this hearty dish is sure to be a crowd-pleaser.

One thing I love about this recipe is how well it reheats – simply thaw overnight in the fridge or reheat on low heat in your slow cooker until warmed through.

❓ Frequently Asked Questions About Five-Hour Beef Stew

Q: What type of beef should I use in this recipe?

For this recipe, you’ll want to use chuck roast or brisket – anything too lean will result in dry meat. A good rule of thumb is to choose cuts with at least 20% fat content.

Q: Can I make this recipe on the stovetop instead of using a slow cooker?

Yes, but keep in mind that cooking time will be significantly shorter – plan on about 2-3 hours instead of 5.

Q: How do I store leftover stew?

Allow the stew to cool completely before transferring it to an airtight container in the fridge. Store for up to 3 days or freeze for up to 2 months.

Q: Can I make this recipe gluten-free?

This recipe is naturally gluten-free as long as you choose gluten-free soy sauce or Worcestershire sauce.

Q: What if I don’t have red wine on hand?

You can omit the red wine altogether or substitute with beef broth if you don’t have any other options.

Q: Can I make this recipe ahead of time?

Yes! In fact, letting the flavors meld together overnight makes for an even more delicious stew when reheated.

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