Description
A classic and hearty beef stew featuring tender chuck beef cubes seared to perfection and slow-simmered with aromatic vegetables, red wine, and herbs. This comforting dish showcases a rich, flavorful sauce thickened naturally and is perfect served over creamy mashed potatoes. Ideal for cozy dinners and great for make-ahead meals, the stew intensifies in flavor when reheated.
Ingredients
Scale
Beef and Seasoning
- 1.2 kg / 2.4 lb chuck beef, cut into 3.5 cm / 1.5″ cubes
- 1 tsp salt
- 1 tsp black pepper
Vegetables and Aromatics
- 1 large onion, halved then sliced into 1 cm / 2/5″ slices
- 4 garlic cloves, minced
- 3 carrots, cut into 2.5 cm / 1″ diagonal pieces
- 2 celery stalks, cut into 2.5 cm / 1″ pieces
- 400 g / 14 oz baby potatoes, halved
Liquids and Sauces
- 3 cups / 750 ml beef broth or stock, salt reduced
- 2 cups / 500 ml bold, dry red wine (Cabernet Sauvignon, Burgundy, Merlot)
- 2 tsp Worcestershire sauce
- 2 tbsp tomato paste
Other
- 3 tbsp olive oil, divided
- 1/3 cup / 50 g flour
- 2 bay leaves, fresh or dried
- 4 sprigs fresh thyme
- Additional salt and pepper, to taste
Instructions
- Season the Beef: Sprinkle the chuck beef cubes evenly with salt and pepper to enhance flavor.
- Brown the Beef: Heat 1 1/2 tablespoons of olive oil in a large, heavy-based casserole pot over high heat until just starting to smoke. Add one-third of the beef pieces and sear vigorously on all sides for about 4 minutes until well browned. Remove to a bowl. Repeat this process with the remaining beef, adding more oil as needed. Browning the beef develops a rich, deep flavor essential for the stew.
- Sauté Onion and Garlic: Turn the heat down to medium-high. If necessary, add 1 tablespoon more oil. Add the sliced onion and minced garlic to the pot and cook for about 2 minutes until the onion softens slightly and develops golden edges, releasing its sweetness.
- Add Carrots and Celery: Stir in the carrot and celery pieces and cook for 1 minute to coat them in the aromatic flavors.
- Incorporate Flour: Sprinkle the flour evenly over the vegetables and stir to coat everything well. This will help thicken the stew later.
- Add Liquids and Seasonings: Pour in the beef broth, red wine, tomato paste, and Worcestershire sauce. Stir thoroughly to dissolve the tomato paste and blend the flour into the liquid, creating a smooth base for the stew.
- Return Beef and Add Herbs: Add the browned beef back into the pot along with any accumulated juices. Toss in the fresh thyme sprigs, bay leaves, and halved baby potatoes. Stir to combine, ensuring the ingredients are evenly distributed.
- Adjust Liquid Level: The water level should nearly cover all the ingredients. If needed, add a small amount of water to reach this level.
- Simmer the Stew: Bring the pot to a gentle simmer, then reduce heat to low or medium-low to maintain a gentle simmer. Cover the pot with a lid and cook for 1 hour and 45 minutes, or until the beef is tender when checked with two forks.
- Reduce the Sauce: Remove the lid and continue simmering the stew uncovered for an additional 30 minutes to allow the sauce to thicken slightly into a thin gravy consistency, and to let the beef become very tender.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve the beef stew over creamy mashed potatoes, garnished with a sprig of fresh thyme or a sprinkle of fresh parsley for added freshness and presentation.
Notes
- Browning the beef well is crucial for developing the stew’s deep, rich flavor and color.
- This recipe improves in flavor the next day, making it perfect for preparing ahead of time.
- The stew can also be cooked using alternative methods such as oven braising, slow cooking, or pressure cooking; adjust cooking times accordingly.
- Serve with creamy mashed potatoes to complement the hearty stew sauce.
- Recipe video available for visual guidance on key steps.
Nutrition
- Serving Size: 522 g
- Calories: 605 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 49 g
- Cholesterol: 120 mg
