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Beef Stew

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This classic Beef Stew features tender chunks of beef chuck braised with red wine, vegetables, and herbs until rich, hearty, and full of deep flavor. It is a comforting meal that tastes even better when made ahead.

Ingredients

  • 3 pounds boneless beef chuck, well-marbled, cut into 1½-inch pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 medium yellow onions, cut into 1-inch chunks
  • 7 cloves garlic, peeled and smashed
  • 2 tablespoons balsamic vinegar
  • 1½ tablespoons tomato paste
  • ¼ cup all-purpose flour
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 cups water
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1½ 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)

Instructions

  1. Preheat the oven to 325°F (165°C) and place a rack in the lower middle position.
  2. Pat the beef dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Brown the beef in 3 batches, turning with tongs, for about 5 minutes per batch. Add additional olive oil as needed and avoid overcrowding the pan. Transfer browned beef to a plate.
  3. Add the onions, garlic, and balsamic vinegar to the pot. Cook for about 5 minutes while scraping up browned bits from the bottom. Add tomato paste and cook for 1 minute.
  4. Return the beef and accumulated juices to the pot. Sprinkle with flour and stir until dissolved, about 1 to 2 minutes. Add red wine, beef broth, water, bay leaf, thyme, and sugar. Bring to a boil while scraping the bottom of the pot.
  5. Cover the pot and transfer it to the oven. Braise for 2 hours.
  6. Remove the pot from the oven and add the carrots and potatoes. Cover and return to the oven for about 1 hour, until the vegetables are tender, the broth is thickened, and the beef is tender.
  7. Remove and discard the bay leaf. Taste and adjust seasoning if needed. Serve warm with fresh parsley if desired.

Notes

  • This stew develops more flavor when made a day ahead and reheated.
  • Store leftovers covered in the refrigerator and reheat gently before serving.
  • Use a well-marbled beef chuck roast for the most tender results.
  • Fresh parsley adds a bright finish before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/beef-stew-recipe/