Classic Beef Stew with Pearl Onions

Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes

Ingredients

For the Beef Stew

• 2 lbs (900 g) beef chuck roast, cut into 1½-inch cubes

• 2 tbsp olive oil

• 2 tbsp all-purpose flour

• 1 tsp kosher salt

• 1 tsp black pepper

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 medium onion, sliced

• 4 garlic cloves, minced

• 2 tbsp tomato paste

• 1 cup dry red wine (optional)

• 3 cups beef broth

• 2 tbsp Worcestershire sauce

• 2 bay leaves

• 2 sprigs fresh thyme

• 1 sprig fresh rosemary

Vegetables

• 12–15 pearl onions, peeled

• 2 carrots, cut into chunks

• 2 celery stalks, sliced

• 8 oz (225 g) mushrooms, halved (optional)

• 2 medium potatoes, cubed (optional)

For Finishing

• 1 tbsp butter

• 1 tbsp chopped fresh parsley

Instructions

Step 1 – Brown the Beef

1. Pat the beef dry with paper towels.

2. Season with salt, pepper, paprika, and garlic powder.

3. Toss with flour until lightly coated.

4. Heat olive oil in a Dutch oven over medium-high heat.

5. Brown the beef in batches for 3–4 minutes per side.

6. Transfer to a plate.

Step 2 – Build the Flavor Base

1. In the same pot, sauté the sliced onion for 4–5 minutes.

2. Add the garlic and cook for 30 seconds.

3. Stir in the tomato paste and cook for 1 minute.

4. Pour in the red wine, scraping up any browned bits from the bottom of the pot.

5. Simmer until reduced by half.

Step 3 – Simmer the Stew

1. Return the beef to the pot.

2. Add the beef broth and Worcestershire sauce.

3. Stir in the bay leaves, thyme, and rosemary.

4. Bring to a gentle boil, then reduce to low heat.

5. Cover and simmer for 1½ hours.

Step 4 – Add the Vegetables

1. Stir in the pearl onions, carrots, celery, mushrooms, and potatoes (if using).

2. Continue simmering for 45–60 minutes, or until the beef is fork-tender and the vegetables are cooked through.

Step 5 – Finish

1. Remove the bay leaves and herb stems.

2. Stir in the butter for a silky finish.

3. Taste and adjust the seasoning with additional salt and pepper if needed.

4. Sprinkle with fresh parsley before serving.

Chef's Tips

• Beef chuck is ideal because it becomes exceptionally tender during slow cooking.

• Browning the meat thoroughly adds deep, rich flavor to the stew.

• If the stew becomes too thick, add a little extra beef broth.

• For an even richer flavor, prepare the stew a day ahead and reheat before serving.

• A slow cooker works well too—cook on Low for 7–8 hours or High for 4–5 hours.

Serving Suggestions

Serve with:

• Creamy mashed potatoes

• Buttered egg noodles

• Crusty artisan bread

• Steamed green beans

• Roasted Brussels sprouts

• A glass of Cabernet Sauvignon or Merlot

Estimated Nutrition (Per Serving)

• Calories: ~510 kcal

• Protein: 38 g

• Fat: 28 g

• Carbohydrates: 22 g

• Fiber: 4 g

• Sugar: 6 g

• Sodium: 690 mg

Serving Description

This hearty Classic Beef Stew features melt-in-your-mouth chunks of slow-braised beef simmered in a rich, savory gravy with pearl onions, carrots, celery, and fragrant herbs. Every spoonful is packed with comforting flavor, making it the perfect meal for chilly evenings, Sunday dinners, or whenever you're craving a satisfying homemade classic.