Bone-in Beef Stew Classic (Printable Version)

A classic bowl of tender beef and root vegetables simmered in a savory broth.

# What You'll Need:

→ Meat

01 - 3.3 pounds bone-in beef shank or short ribs, cut into large pieces

→ Vegetables

02 - 3 large carrots, peeled and cut into thick slices
03 - 2 large onions, chopped
04 - 3 celery stalks, sliced
05 - 3 medium potatoes, peeled and cut into chunks
06 - 3 garlic cloves, minced

→ Liquids

07 - 5 cups beef stock
08 - 1 cup dry red wine

→ Seasonings & Herbs

09 - 2 tablespoons tomato paste
10 - 2 bay leaves
11 - 1 teaspoon dried thyme
12 - 1 teaspoon salt, or to taste
13 - ½ teaspoon black pepper

→ Thickening (optional)

14 - 2 tablespoons cornstarch mixed with 2 tablespoons cold water

# Directions:

01 - Pat beef pieces dry and season evenly with salt and pepper.
02 - Heat a splash of oil in a large Dutch oven over medium-high heat. Brown beef pieces on all sides, then remove and set aside.
03 - Add onions, carrots, and celery to the pot. Cook for 5 to 6 minutes until softened. Stir in garlic and cook 1 additional minute.
04 - Stir in tomato paste and cook for 2 minutes to deepen flavor.
05 - Return beef to pot, pour in red wine, and scrape browned bits from the bottom. Simmer for 3 minutes.
06 - Pour in beef stock, add bay leaves and thyme. Bring to a boil, reduce heat to low, cover, and simmer for 1.5 hours.
07 - Add potatoes, cover, and simmer for 45 minutes until beef is tender and potatoes are cooked through.
08 - Stir in cornstarch mixture if desired, simmer for 5 minutes until the stew thickens.
09 - Remove bay leaves, adjust salt and pepper to taste, and serve hot.

# Expert Advice:

01 -
  • The bones release collagen that transforms into a naturally silky broth—no heavy cream needed, just honest depth.
  • It rewards patience; those two and a half hours of simmering turn tough cuts into meat so tender it falls from the bone.
  • You can make it ahead and it tastes even better the next day, making it the perfect weeknight savior.
02 -
  • Never skip the searing step—those browned bits are concentrated flavor, and they're gone if you don't brown the meat properly.
  • Taste the beef stock before you use it; a weak or salty stock will ruin the balance of the whole dish.
  • The stew thickens as it cools, so if it looks a touch thin at the stove, it will be perfect when reheated.
03 -
  • Brown your meat in batches if the pot feels crowded—overcrowding steams the beef instead of searing it, and that ruins everything.
  • If the stew tastes flat after cooking, it needs salt—taste it at the table and adjust generously; low seasoning masks all the work you just did.

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