Description
This classic Beef Stew recipe delivers tender chuck beef cubes slow-cooked in a rich, flavorful sauce made with red wine, beef broth, and aromatic vegetables. Perfectly browned beef and a hearty mix of carrots, celery, and baby potatoes create a comforting meal ideal for family dinners. Serve over creamy mashed potatoes for a complete, satisfying dish.
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 pepper
- 3 tbsp olive oil, divided
Vegetables and Aromatics
- 1 large onion, halved then cut 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, e.g., Cabernet Sauvignon, Burgundy, Merlot)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
Herbs and Seasoning
- 2 bay leaves, fresh or dried
- 4 sprigs thyme
- Additional salt and pepper to taste
Instructions
- Season the Beef: Sprinkle the chuck beef cubes evenly with 1 tsp salt and 1 tsp pepper to enhance flavor.
- Brown the Beef: Heat 1 1/2 tbsp 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 it aggressively on all sides, about 4 minutes, until deeply caramelized. Remove browned beef to a bowl and repeat with remaining beef, adding more oil as needed.
- Sauté Aromatics: Reduce heat to medium-high and add 1 tbsp olive oil if the pot is dry. Add the sliced onion and minced garlic, cooking for 2 minutes until the onion softens and begins to turn golden on the edges.
- Add Carrots and Celery: Stir in the carrots and celery, cooking for 1 minute to coat in the aromatics and flavors.
- Incorporate Flour: Sprinkle the flour evenly over the vegetables and stir thoroughly to coat everything, which will help thicken the stew later.
- Add Liquids and Seasonings: Pour in the beef broth, red wine, tomato paste, and Worcestershire sauce. Stir well to dissolve the tomato paste and flour into the liquid, creating a smooth base.
- Combine Beef and Herbs: Return the browned beef with its accumulated juices back into the pot. Add the thyme sprigs, bay leaves, and halved baby potatoes. Stir to combine; add a little water if the liquid does not almost fully cover the ingredients.
- 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, or until the beef is tender when tested with two forks.
- Reduce the Sauce: Remove the lid and continue simmering uncovered for an additional 30 minutes to slightly reduce and thicken the sauce to a thin gravy consistency. The beef should be very tender by this stage.
- Season and Serve: Adjust the seasoning with salt and pepper to taste. Serve the beef stew over creamy mashed potatoes, garnished with a sprig of fresh thyme or a sprinkle of parsley for a delicious presentation.
Notes
- Browning the beef well is essential for developing the deep, rich flavor and color of the stew’s sauce.
- This stew tastes even better the next day, making it perfect for meal prep or entertaining.
- The recipe is versatile and can be adapted for other cooking methods including oven baking, slow cooking, or pressure cooking.
- Serve with mashed potatoes or crusty bread to soak up the flavorful sauce.
Nutrition
- Serving Size: 522 g
- Calories: 605 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 48 g
- Cholesterol: 140 mg
