Beef Stew
Make the best beef stew with tender chunks of chuck roast, vegetables, and red wine. This easy recipe yields rich flavor in under 3 hours total cook time.
Equipment
- large bowl
- Dutch oven
- knife
- cutting board
- measuring cups
- measuring spoons
- wooden spoon
Ingredients
- 2 pounds boneless beef chuck roast cut into 1 1/2-inch cubes
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 1 large yellow onion finely chopped
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 1 cup dry red wine such as Cabernet Sauvignon or Merlot
- 4 cups beef broth low sodium
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 3 carrots peeled and cut into 1-inch pieces
- 1.5 pounds Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
- 1/4 cup fresh parsley finely chopped, for garnish
Instructions
- Season the beef cubes all over with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. In a large bowl, toss the seasoned beef with 1/4 cup of all-purpose flour until each piece is evenly coated. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid overcrowding the pot, sear the beef on all sides until deeply browned, about 3-4 minutes per batch. Remove the browned beef to a plate and set aside, leaving any drippings in the pot.
- Reduce the heat to medium, then add the finely chopped yellow onion to the pot. Cook, stirring occasionally, for 5 to 7 minutes until the onion has softened and turned translucent. Add the minced garlic and tomato paste, and cook for another 1 minute, stirring constantly, until fragrant and the tomato paste has darkened slightly.
- Pour in 1 cup of dry red wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Bring the mixture to a simmer and cook for 2 to 3 minutes, allowing the wine to reduce slightly. This step is crucial for building deep flavor.
- After 1 hour 30 minutes, add the cut carrots, celery, and potatoes to the pot, nestling them into the liquid. Stir gently to combine. Re-cover the pot and continue to simmer for an additional 30 to 45 minutes, or until the vegetables are fork-tender but not mushy.
- Carefully remove and discard the bay leaf from the stew. Taste the stew and adjust the seasonings with additional salt and pepper as needed. Ladle the hot beef stew into bowls, and garnish generously with fresh, finely chopped parsley before serving.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.