Beef Stew
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 40 mins
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Total Time
2 hrs 45 mins
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Servings
6
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Calories
605 kcal
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Course
Main Course
Beef Stew
Description
This Beef Stew recipe starts by seasoning chunks of chuck beef with salt and pepper, then browning them aggressively in batches with olive oil to develop a deep crust. Onions and garlic are sautéed until golden, then carrots and celery are stirred in briefly. Flour is sprinkled and stirred to coat everything, creating a base for thickening.
Beef broth, dry red wine, tomato paste, and Worcestershire sauce are added and stirred to dissolve the paste and flour, forming a rich sauce. The browned beef, thyme sprigs, bay leaves, and halved baby potatoes are added back to the pot. Water is added to nearly cover the ingredients. The stew gently simmers covered for several hours until the meat is tender and the sauce has developed a deep flavor.
The stew features bold, savory flavors with the red wine adding depth and the vegetables contributing sweetness and body. The tender meat and softened potatoes create a hearty texture, suitable for serving with crusty bread, polenta, rice, or mashed roots, depending on preference.
Alternative cooking methods include oven baking, slow cooking, or pressure cooking with adjustments to liquid and timing. The stew improves when reheated as flavors meld further. Substitutions for wine with added sugar are possible for non-alcoholic versions. Leftovers reheat well in stove or microwave and stored carefully.
Ingredients
- 1.2 kg / 2.4lb chuck beef , cut into 3.5 cm / 1.5" cubes (Note 1)
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil , divided
- 1 onion halved then cut into 1 cm / 2/5" slices, large
- 4 garlic minced, cloves
- 3 carrot cut into 2.5cm / 1" pieces on the diagonal
- 2 celery cut into 2.5 cm / 1" pieces, stalks
- 1/3 cup / 50g flour
- 3 cups / 750ml beef broth salt reduced, or stock
- 2 cups / 500 ml red wine , bold and dry (Cab Sauv, Burgundy, Merlot) (Note 2)
- 2 tsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 bay leaf fresh or dried
- 4 thyme sprigs
- 400 g / 14 oz baby potato halved
- salt to taste, additional quantity
- black pepper to taste, additional quantity
Instructions
- Sprinkle beef with salt and pepper.
- Heat 1 1/2 tbsp oil in a large, heavy based casserole pot over high heat until just starting to smoke.
- Add 1/3 of the beef and brown aggressively all over - about 4 minutes. Remove to bowl, repeat with remaining beef, adding more oil if required.
- Turn down heat to medium high. Add 1 tbsp oil if required. Add onion and garlic, cook for 2 minutes until onion is softened slightly and golden on the edge.
- Add carrot and celery, stir for 1 minute to coat in flavours.
- Sprinkle flour evenly across surface, then stir to coat.
- Add broth, red wine, tomato paste and Worcestershire sauce. Stir to dissolve tomato paste and flour into liquid.
- Add cooked beef (including any juices), thyme, bay leaf and potato. Stir. Water level should almost fully cover everything (see video), if not, add a touch of water.
- Bring to simmer, then adjust heat to low / medium low so it's simmering gently. (Note 3 for other cooking methods)
- Cover and cook for 1 hour 45 minutes or until beef is pretty tender (check with 2 forks at 1.5 hrs).
- Remove lid and simmer for further 30 minutes or until sauce reduces slightly. It should be like a thin gravy (see video) and beef should now be very tender.
- Season to taste with salt and pepper.
- Serve over creamy mashed potato with a sprig of fresh thyme for decoration or a sprinkle of parsley (Note 4).
Notes
- Choose slow-cooking beef cuts like chuck for optimal texture; brisket or gravy beef work well too.
- Use full-bodied red wines such as Cabernet Sauvignon or Merlot; inexpensive bottles are fine since cooking reduces alcohol and intensifies flavor.
- Substitute red wine with extra beef broth and 2 teaspoons of brown sugar if avoiding alcohol.
- Oven method: bake covered at 150°C/300°F for 2.5 hours, then uncovered for 30-45 minutes to reduce sauce.
- Slow cooker method: reduce broth by 1 cup, transfer ingredients after initial steps, cook low for 8 hours, and rest 15 minutes before serving.
- Pressure cooker method: cook on high for 40 minutes following sauté steps.
- Serve stew with crusty bread, polenta, rice, or mashed root vegetables like carrot or parsnip.
- Leftovers taste better after refrigeration as flavors develop; reheat gently on stove or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Serving | 522g | |
| Calories | 605cal | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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