Hearty Beef Stew

This soul-warming beef stew transforms humble ingredients into a masterpiece of deep flavors and tender textures. Watch as hours of gentle simmering create a rich, velvety broth that cradles fork-tender beef and vegetables in perfect harmony.

Key Flavor Components: Chuck roast: Provides rich, beefy flavor and beautiful marbling Fresh herbs: Create an aromatic foundation Red wine: Adds depth and complexity to the broth Root vegetables: Contribute natural sweetness and earthiness

Hearty Beef Stew

Servings 8

Prep Time 30 minutes mins

Cook Time 2 hours hrs 45 minutes mins

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Ingredients

  

• 3 lbs chuck roast, cut into 1.5-inch cubes
• 3 carrots, cut into hearty chunks
• 3 celery stalks, thickly sliced
• 2 yellow onions roughly chopped
• 4 garlic cloves roughly chopped
• 1 lb baby potatoes halved
• 2 cup quality red wine good
• 4 cup beef stock
• 2 tablespoons tomato paste
• 2 bay leaves
• 4 sprigs fresh thyme fresh thyme
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• Sea salt and freshly cracked pepper

Instructions

 

• Begin by patting the beef cubes completely dry with paper towels – this crucial step ensures a beautiful brown crust. Season generously with salt and pepper, allowing the meat to come to room temperature.
• Heat olive oil in a heavy-bottomed Dutch oven until it shimmers. Working in batches, sear the beef until deeply browned on all sides – about 4-5 minutes per batch. Listen for that satisfying sizzle that signals proper caramelization. Transfer the browned meat to a plate.
• In the same pot, add onions, carrots, and celery to the flavorful fond. Cook until the onions turn translucent and begin to caramelize at the edges, about 5-7 minutes. Add garlic and cook until fragrant, releasing its sweet aroma.
• Sprinkle flour over the vegetables and cook for 2 minutes, stirring constantly. This will help create a silky-smooth sauce. Add tomato paste and cook until it darkens slightly, intensifying its flavor.
• Pour in the wine, scraping the bottom of the pot to release all those precious browned bits. Let it reduce by half, watching as the alcohol cooks off and the flavors concentrate.
• Return the beef to the pot along with any accumulated juices. Add beef stock, bay leaves, and thyme. Bring to a gentle simmer, then cover and transfer to a 325°F oven.
• After 2 hours, add the potatoes. Continue cooking for another 30-45 minutes, until the beef yields easily to a fork and the potatoes are tender. The sauce should coat the back of a spoon beautifully.

Notes

• Choose a well-marbled chuck roast for the most flavorful results
• Don’t rush the browning process – it’s where the magic happens
• For extra richness, add mushrooms with the potatoes
• The stew improves overnight as flavors meld

Perfect Accompaniments:

• Crusty sourdough bread for sauce-soaking
• Fresh parsley garnish
• A bold red wine like Cabernet Sauvignon

Would you like any tips on achieving the perfect meat tenderness or suggestions for seasonal vegetable variations?

Calories: 366kcal

Course: Breakfast, Dinner, Main Course, Side Dish