Ingredients
2 lbs beef chuck, cut into 1 1/2-inch cubes
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 tbsp all-purpose flour
4 cups beef broth
1 cup dry red wine (optional, can substitute broth)
3 carrots, sliced
3 medium potatoes, diced
2 celery stalks, sliced
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and black pepper, to taste
Fresh parsley, for garnish (optional)
Instructions
Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper and brown in batches. Remove and set aside.
Build the Base: Add onion to the pot and sauté until softened (3–4 minutes). Add garlic and cook 30 seconds. Stir in flour and cook for 1 minute.
Deglaze: Slowly pour in wine (if using), scraping up browned bits. Add beef broth and tomato paste; stir to combine.
Simmer: Return beef to the pot along with thyme, rosemary, and bay leaves. Bring to a gentle boil, then reduce to low, cover, and simmer for 1½ hours.
Add Vegetables: Stir in carrots, potatoes, and celery. Cover and simmer another 30 minutes, or until beef and vegetables are tender.
Finish: Remove bay leaves, adjust seasoning, and garnish with parsley before serving.
Notes
Cooking Tips
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Best Cut: Beef chuck is ideal for stew—it becomes tender with slow cooking.
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Thicker Stew: Mash a few potatoes into the broth or add a cornstarch slurry near the end.
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Make Ahead: Stew flavors deepen overnight; it’s even better the next day.
Variations
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Slow Cooker: After browning beef, transfer everything to a slow cooker and cook on low for 7–8 hours.
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Vegetable Boost: Add peas, parsnips, or mushrooms in the last 20 minutes.
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No Wine: Replace wine with extra beef broth plus 1 tsp Worcestershire sauce for depth.
- Prep Time: 20 minutes
- Cook Time: 2 hours
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sodium: 780mg
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g