Description

This classic beef stew is a hearty and comforting dish featuring well-marbled beef chuck, root vegetables, and aromatic herbs slowly braised in a rich combination of red wine and beef broth. With tender chunks of beef, carrots, and potatoes in a flavorful, thickened sauce, this stew is perfect for a cozy meal. It tastes even better when made a day ahead, making it ideal for make-ahead dinners or freezer-friendly meal prep.

Ingredients

Units Scale

For the Beef Stew

3 pounds boneless beef chuck (well-marbled), cut into 1 1/2-inch pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
2 medium yellow onions, cut into 1-inch chunks
7 cloves garlic, peeled and smashed
2 tablespoons balsamic vinegar
1 1/2 tablespoons tomato paste
1/4 cup all-purpose flour
2 cups dry red wine
2 cups beef broth
2 cups water
1 bay leaf
1/2 teaspoon dried thyme
1 1/2 teaspoons sugar
4 large carrots, peeled and cut into 1-inch chunks on a diagonal
1 pound small white boiling potatoes (baby yukons), cut in half
Fresh chopped parsley, for serving (optional)

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Instructions

Preheat the Oven: Preheat your oven to 325°F (163°C) and position the rack in the lower middle section to ensure even cooking of the stew.
Prepare and Brown the Beef: Pat the beef dry using paper towels and season evenly with salt and pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy soup pot over medium-high heat until shimmering. Brown the beef in 3 batches, adding an additional tablespoon oil for each batch, turning pieces with tongs for about 5 minutes per batch. Allow the beef to develop a deep brown crust before turning. Transfer browned beef to a large plate and set aside.
Sauté the Aromatics: Add the onions, garlic, and balsamic vinegar to the pot. Cook while stirring with a wooden spoon for about 5 minutes, scraping up the brown bits from the bottom of the pot. Add tomato paste and cook, stirring, for about 1 minute until well blended.
Incorporate the Beef and Flour: Return the browned beef and any juices to the pot. Sprinkle the flour over the beef and stir until the flour dissolves, about 1–2 minutes. This helps thicken the stew as it cooks.
Add Liquid and Seasonings: Add the red wine, beef broth, water, bay leaf, thyme, and sugar to the pot. Stir with a wooden spoon to loosen any stuck bits on the bottom and combine the ingredients. Bring the mixture to a boil.
Braise in the Oven: Cover the pot with a tight-fitting lid and transfer to the preheated oven. Let the stew braise for 2 hours, allowing the flavors to develop and the beef to start becoming tender.
Add the Vegetables: Remove the pot from the oven. Add the carrots and potatoes, ensuring they sink into the liquid. Replace the lid and return the pot to the oven for about 1 hour longer, or until the vegetables are tender, the broth has thickened, and the beef is fork-tender.
Final Touches and Serve: Remove the pot from the oven. Discard the bay leaf and taste the stew, adjusting seasoning if needed. Serve the stew warm, garnished with fresh chopped parsley if desired. For improved flavor, let cool to room temperature and refrigerate overnight, then reheat before serving.

Notes

If you don’t have an oven-safe Dutch oven, you can cook the stew entirely on the stovetop over the lowest setting. Cooking times will be the same.
This stew tastes even better when made at least a day in advance. The flavors deepen overnight.
To make ahead, let the stew cool and store in the refrigerator up to 3 days. Reheat gently before serving.
For freezing, cool the stew and transfer to an airtight container. Freeze up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
Customize vegetables as desired; parsnips or turnips can also be used.

Nutrition

Serving Size: 1/6 of recipe (about 2 cups)
Calories: 540
Sugar: 8g
Sodium: 1080mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 5g
Protein: 44g
Cholesterol: 130mg