Perfect Beef Stew (Print version)
Tender beef chuck, carrots, and potatoes simmer in a rich red wine broth for a cozy, make-ahead stew.
# Ingredients:
For the beef
01 -
3 lb (1.4 kg) beef chuck roast, cut into 1 1/2-inch pieces
02 -
2 teaspoons kosher salt, plus more to taste
03 -
1 teaspoon black pepper
04 -
3 tablespoons olive oil, divided
For the stew base
05 -
1 large yellow onion, chopped
06 -
2 celery ribs, chopped
07 -
4 garlic cloves, minced
08 -
2 tablespoons tomato paste
09 -
1/4 cup (30 g) all-purpose flour
10 -
1 1/2 cups (360 ml) dry red wine
11 -
3 cups (720 ml) beef broth
12 -
1 tablespoon Worcestershire sauce
13 -
1 bay leaf
14 -
1 teaspoon dried thyme
For the vegetables and finish
15 -
4 large carrots, peeled and cut into 1-inch pieces
16 -
1 1/2 lb (680 g) Yukon gold potatoes, cut into 1 1/2-inch chunks
17 -
1 cup frozen peas, optional
18 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Preheat the oven to 325°F (165°C). Pat the beef dry with paper towels and season it with salt and black pepper.
02 -
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Brown the beef in 3 batches, about 4-5 minutes per batch, adding more oil as needed. Transfer browned beef to a plate.
03 -
Reduce the heat to medium. Add the onion and celery and cook for 5 minutes, scraping the browned bits from the bottom. Stir in the garlic and tomato paste and cook for 1 minute.
04 -
Sprinkle in the flour and stir for 1 minute until no dry spots remain. Slowly add the red wine, scraping the pot well, then stir in the beef broth, Worcestershire sauce, bay leaf, and thyme.
05 -
Return the beef and any juices to the pot. Bring to a gentle simmer, cover, and transfer to the oven. Cook for 2 hours, until the beef is starting to become tender.
06 -
Stir in the carrots and potatoes. Cover and return to the oven for 45-60 minutes, until the beef is fork tender and the vegetables are cooked through.
07 -
Remove the bay leaf. Stir in peas if using and let the stew stand for 10 minutes. Taste for salt, sprinkle with parsley, and serve warm.
# Good to know:
01 -
Best made in a heavy Dutch oven for even heat.
02 -
Flavor improves after one night in the refrigerator.
03 -
Use extra beef broth in place of wine if preferred.