Description
This classic Beef Stew recipe features tender chunks of chuck beef slowly simmered with vegetables in a rich red wine and beef broth sauce. Perfectly browned meat and aromatic herbs create a deeply flavorful, comforting dish that’s ideal for a hearty family meal. Serve it with creamy mashed potatoes to soak up the delicious gravy.
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
- 3 tbsp olive oil, divided
Vegetables
- 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
Thickening and Liquids
- 1/3 cup / 50 g flour
- 3 cups / 750 ml beef broth/stock, salt reduced
- 2 cups / 500 ml red wine, bold and dry (Cabernet Sauvignon, Burgundy, Merlot)
- 2 tsp Worcestershire sauce
- 2 tbsp tomato paste
Herbs and Seasoning
- 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 the meat’s natural flavor.
- Brown the beef: Heat 1 1/2 tablespoons of olive oil in a large heavy-based casserole pot over high heat until it just starts to smoke. Add one-third of the beef and brown aggressively on all sides for about 4 minutes. Remove the browned beef to a bowl and repeat with remaining beef, adding more oil if needed. This step develops deep flavor and color in the stew.
- Sauté aromatics: Reduce heat to medium-high and add 1 tablespoon of oil if required. Add the sliced onion and minced garlic. Cook for about 2 minutes until the onion softens slightly and edges turn golden, releasing their aroma.
- Add vegetables: Stir in the carrots and celery pieces, cooking them for 1 minute to coat them in the flavorful oils and onions.
- Incorporate the flour: Sprinkle the flour evenly over the vegetables and stir well to coat them thoroughly. This will help thicken the stew sauce later.
- Add liquids and seasonings: Pour in the beef broth, red wine, tomato paste, and Worcestershire sauce. Stir continuously to dissolve the tomato paste and flour evenly into the liquids, ensuring a smooth base for the stew.
- Combine beef and herbs: Return the browned beef along with any juices to the pot. Add the fresh thyme sprigs, bay leaves, and halved baby potatoes. Make sure the liquid almost covers all ingredients; add a little water if needed.
- Simmer gently: Bring the stew to a simmer, then reduce the heat to low or medium-low to maintain a gentle simmer. Cover the pot and cook for 1 hour and 45 minutes until the beef is tender when tested with two forks.
- Reduce the sauce: Remove the lid and keep simmering the stew uncovered for an additional 30 minutes to slightly reduce the sauce to a thin gravy consistency and further tenderize the beef.
- Final seasoning and serving: Taste and season the stew with additional salt and pepper as needed. Serve hot over creamy mashed potatoes, garnished with a sprig of fresh thyme or a sprinkle of parsley for a lovely presentation.
Notes
- Browning the beef well is crucial for developing a rich, deep flavor and color in the stew.
- This stew tastes great fresh but its flavors deepen and improve if made ahead and reheated.
- The method is flexible and can be adapted for cooking in a slow cooker, oven, or pressure cooker if preferred.
- Serve with creamy mashed potatoes to complement the rich sauce and tender beef.
- Use a bold dry red wine such as Cabernet Sauvignon, Burgundy, or Merlot for the best flavor.
Nutrition
- Serving Size: 522 g
- Calories: 605 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 48 g
- Cholesterol: 125 mg
