Beef Stew
This classic beef stew features fork-tender chunks of beef chuck roast, hearty vegetables, and a rich, savory broth that's been perfected through slow simmering. The browning process creates deep, caramelized flavors while red wine adds complexity without being overpowering. After two hours of gentle cooking, the meat becomes so tender it practically melts in your mouth, making this the ultimate comfort food for cold weather.
Equipment
- Large Dutch oven - 6-8 quart capacity, or heavy-bottomed pot with lid
- Sharp chef's knife - For cutting beef and vegetables
- Large cutting board
- Wooden spoon or heat-resistant spatula - For stirring
- Measuring cups and spoons
- Tongs - For turning beef while browning
- Large mixing bowl - For coating the beef
- Ladle - For serving
Ingredients
For the Beef
- 3 pounds beef chuck roast - 1.4 kg, cut into 2-inch cubes
- 1/3 cup all-purpose flour - 42g
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 3 tablespoons olive oil - divided
For the Vegetables
- 1 large yellow onion - diced
- 4 cloves garlic - minced
- 4 medium carrots - about 1 pound or 450g, peeled and cut into 1-inch pieces
- 3 celery stalks - cut into 1-inch pieces
- 1.5 pounds Yukon gold potatoes - 680g, cut into 1.5-inch cubes
- 8 ounces baby bella mushrooms - 225g, quartered
For the Broth
- 1.5 cups dry red wine - 360ml, Cabernet Sauvignon or Merlot
- 4 cups beef broth - 960ml
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 3 sprigs fresh thyme - or 1 teaspoon dried thyme
- 1 sprig fresh rosemary - or 1/2 teaspoon dried rosemary
For Finishing
- 1 cup frozen peas - 150g
- fresh parsley - chopped, for garnish
Instructions
- Pat the beef cubes completely dry with paper towels. In a large bowl, mix together the flour, salt, pepper, and paprika. Add the beef cubes to the flour mixture and toss until evenly coated, then shake off excess flour and set aside on a plate.
- Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat until shimmering. Working in 3 batches to avoid crowding, add beef cubes in a single layer and sear undisturbed for 3-4 minutes until deeply browned. Turn each piece to brown all sides (8-10 minutes total per batch), then transfer to a plate. Add 1 tablespoon fresh oil for each new batch.
- In the same pot (don't wipe it out), add diced onions and cook for 5-6 minutes until softened and golden. Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 2-3 minutes, stirring frequently, until it darkens to a deep rust color.
- Pour in the red wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Let the wine simmer for 3-4 minutes to cook off the alcohol and reduce slightly. Add the beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Return all the browned beef and accumulated juices to the pot, then bring to a gentle boil.
- Reduce heat to low and cover the pot with the lid slightly ajar. Let simmer gently for 1.5 hours, stirring every 30 minutes. The beef should be getting tender but won't be fall-apart yet.
- Add the carrots, celery, potatoes, and mushrooms to the pot and stir gently to combine. Cover again and continue simmering for another 45-60 minutes until the vegetables are fork-tender and the beef is incredibly tender.
- Remove and discard the bay leaves, thyme sprigs, and rosemary sprig. Stir in the frozen peas and let warm through for 2-3 minutes. Taste the broth and adjust seasoning with additional salt and pepper if needed. If the stew is too thin, simmer uncovered for 10-15 minutes to thicken. Ladle into bowls, garnish with fresh parsley, and serve immediately.
Notes
- Chuck roast is the ideal cut for this stew because it has enough fat marbling to stay moist during long cooking. Avoid lean cuts like sirloin which will dry out.
- Don't skip the browning step or crowd the pan. Browning in batches creates the deep, rich flavor foundation for the entire stew.
- For a non-alcoholic version, replace the wine with an equal amount of beef broth plus 1-2 tablespoons of balsamic vinegar or red wine vinegar.
- The stew actually tastes better the next day as the flavors continue to develop. Store in an airtight container in the refrigerator for up to 5 days.
- To freeze, cool completely and portion into freezer-safe containers, leaving an inch of space at the top for expansion. Freeze for up to 3 months.
- If the stew is too thin, you can mash a few potato pieces against the side of the pot to release their starch, or make a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) and stir into the simmering stew.
- For Slow Cooker: After browning the beef and sautéing vegetables, transfer everything to your slow cooker. Cook on low for 8 hours or high for 4-5 hours. Add peas in the last 30 minutes.
- For Instant Pot: Use the sauté function to brown beef and vegetables, then pressure cook on high for 35 minutes with natural release. The meat will be incredibly tender in much less time.
- Cut vegetables into uniform 1-1.5 inch pieces to ensure they cook evenly. Adding them after the initial 1.5 hours prevents them from turning to mush.
- When reheating, use gentle heat to avoid making the beef tough. Add a splash of beef broth if the stew has thickened too much in the refrigerator.
Nutrition
Serving: 1BowlCalories: 485kcalCarbohydrates: 35gProtein: 42gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 115mgSodium: 780mgPotassium: 1150mgFiber: 5gSugar: 7gVitamin A: 180IUVitamin C: 35mgCalcium: 8mgIron: 35mg
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