Homemade Beef Stew

This soul-warming beef stew combines tender sirloin cubes with sweet potatoes, pearl onions, and celery in a rich red wine broth. Perfect for cold days when you need something hearty and satisfying that fills your home with incredible aromas.

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Course: Main Course

Cuisine: British

Keyword: Casserole

Prep Time: 15

Cook Time: 34

Total Time: 49

Servings:

Calories: 385kcal

Equipment

Chopping Board

Chef's Knife

Dutch Oven

Ingredients

1 lb sirloin cut into 3/4 inch cubes
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried oregano
1 tablespoon olive oil
1 1 lb bag white pearl onions, thawed
1 large sweet potato peeled and cut in 1/2 inch dice (about 10 oz)
3 celery ribs sliced
1 cup red wine
1/2 cup chicken broth
1 tablespoon tomato paste

Instructions

Season beef with salt, pepper and dried oregano; toss in flour to coat.
Heat oil in a Dutch oven over medium high heat.
Add beef and cook until browned on all sides, about 4 to 5 minutes.
Remove meat and set aside.
Add onions, sweet potato, and celery to Dutch oven and cook about 5 minutes until vegetables begin to soften.
Add red wine, broth, and tomato paste and simmer 20 to 25 minutes.
Return beef and any accumulated juices and heat about 5 minutes until heated through.

Notes

Can substitute chuck roast for sirloin for a more budget-friendly option

If you don't have pearl onions, use 2 medium yellow onions cut into chunks

Regular potatoes can replace sweet potatoes if preferred

Add carrots for extra color and nutrition

Can be made ahead and reheated the next day for even better flavor

Substitute beef broth for chicken broth if desired

For thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during final 5 minutes

Nutrition