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Sonoma Market

Sonoma, CA 95476
6 a.m. to 9:30 p.m.
(707) 996-3411
classic beef stew

Classic Beef Stew

Prep time:
15 minutes
Cook time:
3 hours
3-4 servings
1 out of 5

Classics never go out of style, and this rich and succulent beef stew is no exception. 


  • 1½ pounds beef stew meat
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons olive oil
  • 1 yellow onion, large diced
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 3 tablespoons all-purpose flour
  • 6 cups beef stock
  • 3 sprigs thyme
  • 1 bay leaf
  • ¾ pound yellow marble potatoes, quartered
  • 2 carrots, large diced
  • 1 cup peas


Lay stew meat on a work surface in a single layer and pat dry with paper towels. Season generously with salt and pepper.

Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add the beef in a single layer, not crowding the pan, and sear on all sides, about 2 minutes per side. Transfer to a bowl and repeat with any remaining beef.

Add the remaining oil and cook the onion and garlic, stirring, until lightly caramelized, about 5 minutes. Add the tomato paste and cook until the paste begins to brown and stick to the bottom of the pan, 2-3 minutes. Add the red wine and use a wooden spoon to collect all browned bits by scraping the bottom of the pan.

Reduce the wine to a light syrup, about 5 minutes. Stir in the flour and thoroughly combine. Add the beef stock, seared beef and any juices that may have collected, the thyme and bay leaf. Bring to a gentle simmer and cover with the lid slightly ajar. Simmer on low, stirring occasionally, for 2 hours.

Add the potatoes and carrots and simmer until the beef, potatoes and carrots are tender, about 30 minutes. Remove from heat, stir in the peas and serve immediately.

  • classic beef stew