Beef Stew
Tender chunks of chuck roast seared until deeply browned and slow-braised in a rich red wine broth with carrots, potatoes, and peas for a hearty, one-pot comfort food classic.
Equipment
- Dutch oven - 5.5-quart or larger, or a heavy oven-safe pot with a lid
- Chef's knife - for cutting the beef and vegetables
- Wooden cutting board
- Kitchen tongs - for turning the beef as it sears
- Mixing bowls - for dredging and holding prepped vegetables
- Wooden spoon - for scraping up the browned bits
- Ladle - for serving
Ingredients
- 2.5 lbs beef chuck roast - 1.1 kg, cut into 1.5-inch (4 cm) pieces
- 1.5 tsp salt - plus more to taste
- 1 tsp freshly ground black pepper
- 1/3 cup all-purpose flour - 40 g
- 3 tbsp olive oil - 45 ml, divided
- 2 tbsp unsalted butter - 30 g
- 1 large yellow onion - cut into 1-inch chunks
- 4 cloves garlic - minced
- 2 tbsp tomato paste - 32 g
- 1 cup dry red wine - 240 ml, such as Cabernet or Merlot
- 4 cups beef broth - 960 ml, preferably low sodium
- 1 tbsp Worcestershire sauce - 15 ml
- 4 medium carrots - peeled and cut into 1-inch slices
- 1.5 lbs Yukon Gold potatoes - 680 g, cut into 1.5-inch chunks
- 2 stalks celery - sliced
- 2 dried bay leaves
- 1 tsp dried thyme
- 1 cup frozen peas - 150 g, thawed
- fresh parsley - chopped, for serving
Instructions
- Pat the beef pieces dry with paper towels. Season all over with salt and pepper, then toss in the flour until lightly coated and shake off excess.
- Preheat oven to 325°F (165°C). Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat and sear the beef in two or three batches, about 3 minutes per side, until deeply browned. Transfer to a bowl.
- Lower heat to medium, add butter, onion, and celery, and cook 3 to 4 minutes. Stir in garlic for 30 seconds, then add tomato paste and stir constantly for 1 to 2 minutes until darkened.
- Pour in the red wine and scrape the bottom of the pot with a wooden spoon to lift all the browned bits. Simmer for 3 to 4 minutes until reduced by about half.
- Return the seared beef and juices to the pot. Add beef broth, Worcestershire sauce, bay leaves, and thyme, stirring to combine. Bring to a gentle simmer over medium heat.
- Cover the pot and transfer to the preheated oven. Braise for 1 hour 30 minutes.
- Carefully remove the pot from the oven and stir in the carrots and potatoes. Return the covered pot to the oven and braise for another 45 minutes to 1 hour, until the beef pulls apart easily and the potatoes are fork-tender.
- Remove the pot from the oven and discard the bay leaves. Stir in the thawed peas and let warm through for 2 to 3 minutes off the heat. Taste and adjust salt and pepper, then ladle into bowls and top with chopped fresh parsley.
Notes
- Best cut: Chuck roast is the top choice because its collagen breaks down during a long braise. Leaner cuts like sirloin stay tough and dry.
- Dry the beef before searing: A dry surface browns; a wet one steams. Pat the pieces thoroughly with paper towels.
- Never crowd the pot: Sear in two or three batches so the temperature stays high and the beef develops a brown crust instead of turning gray.
- Shake off excess flour: A light coating thickens the broth, but too much settles on the bottom and scorches during the long braise.
- Add potatoes and carrots late: Stir them in during the last hour so they stay tender without collapsing into paste.
- Use low-sodium broth: Regular broth plus a long reduction can turn the stew salty fast. Season at the end instead.
- Thicken by mashing, not more flour: If the broth is thin, mash a few cooked potatoes and stir them back in for body without a starchy taste.
- Make ahead: The flavor deepens noticeably after a few hours or overnight in the fridge, making this an ideal make-ahead meal.
- Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months, ideally before adding potatoes since they can turn grainy when thawed.
- Wine-free version: Replace the wine with an equal amount of broth plus 1 tablespoon of balsamic vinegar for acidity.
Nutrition
Serving: 1BowlCalories: 420kcalCarbohydrates: 28gProtein: 34gFat: 18gSaturated Fat: 7gSodium: 580mgFiber: 4gSugar: 6g
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