Beef Stew
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
589 kcal
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Course
Main Course, Soup
Beef Stew
Description
This Beef Stew recipe centers on boneless beef chuck cut into 1-inch pieces, browned to develop flavor and combined with vegetables such as yukon potatoes and carrots. The stew is built with a base of browned onions, garlic, tomato paste, and balsamic vinegar, then thickened with all-purpose flour before simmering in beef broth and dry red wine. Fresh thyme and bay leaf add aromatic depth, and a sprinkle of chopped parsley right before serving adds a fresh note.
The beef becomes tender after about an hour of simmering in the liquid which melds with flour to thicken into a classic stew consistency. The potatoes and carrots soften to complement the beef’s texture, creating a hearty dish with a rich, savory taste and subtle acidity from the vinegar and wine.
Serve the stew hot, garnished with fresh parsley. It works well as a standalone meal or accompanied by crusty bread to soak up the sauce. The recipe is ideal for preparing ahead as flavors deepen and the meat tenderizes further when reheated.
For best results, brown the beef in batches to ensure even coloring and avoid overcrowding, and deglaze the pan with wine if fond accumulates to enhance flavor. For thickening alternatives, a cornstarch slurry can be used after the stew finishes cooking. The recipe also allows swapping the wine with beef broth for a wine-free version.
Ingredients
- 2½ pounds beef chuck cut into 1-inch pieces (1.13g, boneless
- 2 teaspoon salt divided
- 1 teaspoon black pepper ground
- 2 tablespoons olive oil divided
- 2 medium onion chopped, yellow
- 6 cloves garlic minced
- 3 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- ¼ cup all-purpose flour (30g)
- 4 cups beef broth (1L)
- 2 cups red wine 480ml, dry
- 1 pound yukon potatoes peeled and cubed (450g)
- 4 large carrot sliced into 1/2-inch rounds (340g
- 1 bay leaf
- 1 tablespoon thyme fresh leaves
- parsley for garnish, chopped fresh flat-leaf
Instructions
- Season the beef with 1 teaspoon of salt and the pepper.
- In a large Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Add half of the beef to the pot and cook, stirring occasionally, until browned all over, about 5 minutes. Remove with a slotted spoon and place in a bowl. Repeat with the remaining beef. Set aside.
- Add the remaining 1 tablespoon of oil to the pot. Add the onion, garlic, and vinegar. Cook for 5 minutes, scraping the brown bits from the bottom of the pot as you stir. Add the tomato paste and cook for 1 minute, stirring constantly.
- Return the beef and any juices to the pot. Stir in the flour and cook for 1 minute, stirring constantly. Add the broth, wine, potatoes, carrots, bay leaf, and thyme. Bring to a boil.
- Cover pot and reduce heat to medium-low. Simmer until beef is tender, about 1 hour. Serve sprinkled with parsley, if desired.
Notes
- Cut beef chuck into uniform 1-inch cubes yourself for better quality and tenderness than pre-cut stew meat.
- Brown beef in batches over medium-high heat to develop rich flavor and avoid overcrowding the pan.
- Deglaze the pan with wine before adding beef back to scrape up browned bits for added depth.
- Add flour to the browned beef mixture and cook for 1 minute to remove raw flour taste and thicken the stew.
- To thicken further or for a gluten-free option, stir in a cornstarch and water slurry after meat is tender and simmer until thickened.
- The stew tastes better after resting and is suitable for making ahead to enhance flavors and tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 31g | 10% |
| Protein | 42g | 84% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 1607mg | 67% |
| Potassium | 1332mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 8186IU | 164% |
| Vitamin C | 24mg | 27% |
| Calcium | 92mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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