Beef Stew

Beef Stew

Generations have gathered around the table to enjoy this hearty dinner staple. From the January/February 2021 Our Ohio magazine, from Ohio Farm Bureau.

Makes 6 servings


  • 4 pounds beef chuck roast
  • 4 tablespoons olive oil, divided
  • 1 large onion
  • 3 carrots
  • 3 celery stalks
  • 5 garlic cloves
  • 1 large potato, peeled
  • 4 cups beef stock
  • 1 tablespoon tomato paste
  • 1/2 cup red wine
  • 4 sprigs thyme
  • 1 bay leaf
  • Salt and pepper to taste


Cut all vegetables into large chunks. Cut the chuck roast into large pieces so it does not cook too quickly. In a large saucepan, heat 2 tablespoons of the oil and sear the meat in batches on all sides. Do not cook all the way through. Once finished searing the meat, sauté the vegetables (excluding the garlic and potatoes) in the meat drippings and remaining oil. Add the tomato paste, wine and broth to the pan. Salt and pepper if needed. Add the potatoes and herbs to the saucepan; the liquid should be covering the ingredients. If not, add more stock. Cover the pan and simmer for 2 hours or until the meat is tender and falling apart. Remove the lid and simmer another 1/2 hour to let the liquid reduce. Serve with a desired side dish or bread of choice.