Hearty Beef Stew
Total Time
3 hrs
Prep Time
30 mins
Cook Time
2 hrs 30 mins
Rating
4.74 out of 5 stars
(15)
Ingredients
8 servings
- 3 pounds beef chuck roast, trimmed and cut into 1 1/2-inch cubes
- Salt and ground pepper
- 3 tablespoons vegetable oil, divided
- ¼ teaspoon salt
- 2 medium onions, chopped (about 2 cups)
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- ¼ cup (33 g) all-purpose flour
- 1 cup (240 ml) red wine
- 3 cups (720 ml) chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 6 small red potatoes, quartered
- 4 carrots, peeled and sliced 1/4-inch thick
- 1 cup (170 g) frozen peas, thawed
- ¼ cup (15 g) minced fresh parsley
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Preparation
Step 1
Adjust oven rack to lower middle position and preheat oven to 325 degrees F. Season beef cubes with salt and pepper.
Step 2
Heat the vegetable oil in a Dutch oven over medium-high heat, add the onions and cook, stirring occasionally, until tender and golden brown, 8 to 10 minutes.
Step 3
Reduce heat to medium, add the garlic and tomato paste and cook until fragrant, about 1 minute. Stir in the flour and cook until lightly colored and no raw flour remains, about 1 minute.
Step 4
Add the wine, scraping up any browned bits stuck to the bottom of the pan. Add the chicken broth, bay leaves, and thyme. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the beef and return to a simmer.
Step 5
Transfer the pot to the oven and cook, uncovered for 90 minutes, stirring halfway through cooking.
Step 6
Remove the pot from the oven, stir in the carrots and potatoes and continue cooking until the beef and vegetables are tender, about 1 hour, stirring halfway through cooking.
Step 7
Remove the pot from the oven, discard the bay leaves, add the peas, and allow to stand for 5 minutes. Stir in the parsley and season with salt and pepper to taste, then serve. Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.
Step 8
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Chef's notes
I use my 7.25-quart Dutch oven for this recipe.
Look for a beef chuck roast that has nice marbling, as it will be more tender. Cut the meat into uniform chunks so it cooks evenly, and don’t cut them too large.
Most stores sell pre-cut “beef stew meat” and I urge you not to use this shortcut, as the meat is usually leaner, cooks up tougher, and not nearly as tender.
I like to use a dry red wine for this stew; I usually grab a cabernet sauvignon. Other good options are merlot, pinot noir, or shiraz.
You can omit the red wine if you don’t drink alcohol; replace it with additional broth.
Feel free to substitute other favorite vegetables if you’d like; some people like celery and mushrooms in their stew. You can also use Yukon gold potatoes in place of the red potatoes.
If the sauce is not as thick as you would like when it’s done cooking, you can use a cornstarch slurry to thicken it. In a small bowl, whisk together 1 tablespoons of cornstarch with 1 tablespoon of cold water to form a paste. Whisk this into the very hot stew and mix until it begins to thicken. You can repeat if necessary to get the consistency you want.
Leftover stew should be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or over low heat on the stove.
If planning to freeze the stew, omit the potatoes and do not thicken with a cornstarch slurry prior to freezing (you can do this after reheating the stew). Store in airtight containers in the freezer for up to 3 months, then thaw in the refrigerator overnight and reheat as desired.
This recipe can also be made in a crock pot. Please see the section above for detailed instructions on how to adapt this recipe to make in a slow cooker.
