Beef Stew
Tender chunks of beef, hearty root vegetables, and a rich, deeply savory broth that only gets better the longer it simmers.
Ingredients
- 2 lbbeef chuck(cut into 1.5-inch cubes)
- 1 tspsalt
- ½ tspblack pepper(freshly ground)
- 3 tbspvegetable oil
- 1 largeyellow onion(roughly chopped)
- 4 clovesgarlic(minced)
- 2 tbsptomato paste
- 2 tbspall-purpose flour
- 1 cupdry red wine(such as Cabernet or Merlot)
- 3 cupsbeef broth(low-sodium)
- 2 tspWorcestershire sauce
- 3 mediumcarrots(cut into 1-inch pieces)
- 3 mediumYukon Gold potatoes(cut into 1.5-inch chunks)
- 2 mediumcelery stalks(cut into 1-inch pieces)
- 2 piecebay leaves
- 1 tspfresh thyme leaves(or 0.5 tsp dried)
- 2 tbspfresh parsley(chopped, for serving)
Method
- 01
Pat the 2 lb beef chuck dry with paper towels, then season all over with 1 tsp salt and ½ tsp black pepper.
- 02
Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the beef in a single layer, undisturbed, for 3–4 minutes per side until deeply browned. Work in batches to avoid crowding. Transfer seared beef to a plate.
- 03
Reduce heat to medium and add the remaining 1 tbsp vegetable oil to the pot. Add the 1 large yellow onion and cook, stirring occasionally, for 4–5 minutes until softened.
- 04
Add the 4 cloves garlic and 2 tbsp tomato paste. Stir and cook for 1–2 minutes until the paste darkens slightly and smells fragrant.
- 05
Sprinkle in the 2 tbsp all-purpose flour and stir to coat the onion mixture. Cook for 1 minute to eliminate the raw flour taste.
- 06
Pour in the 1 cup dry red wine, scraping up any browned bits from the bottom of the pot. Let it bubble and reduce by half, about 2–3 minutes.
- 07
Add the 3 cups beef broth and 2 tsp Worcestershire sauce, then return the seared beef and any resting juices to the pot.
- 08
Add the 2 piece bay leaves and 1 tsp fresh thyme leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- 09
Add the 3 medium carrots, 3 medium Yukon Gold potatoes, and 2 medium celery stalks. Stir to submerge the vegetables in the broth.
- 10
Re-cover and continue simmering on low for 45–60 minutes, until the beef is fork-tender and the vegetables are cooked through.
- 11
Remove and discard the 2 bay leaves. Taste and adjust seasoning with additional salt and pepper as needed.
- 12
Ladle into bowls and garnish with 2 tbsp fresh parsley. Serve with crusty bread.
Adapted from public domain & community sources