Beef Stew Recipe
User Reviews
5
Beef Stew Recipe
Description
The Beef Stew Recipe starts by coating chuck roast cubes in a seasoned flour mixture and searing them in batches to develop a deep golden crust. Onions and garlic are sautéed in the same pot before deglazing with red wine and adding tomato paste, Worcestershire sauce, and beef broth. Potatoes, carrots, celery, and fresh herbs like thyme, rosemary, and bay leaves complete the stew. It is baked at a low temperature, allowing the meat to become tender and the flavors to meld slowly over time.
This stew offers a balance of savory and slightly acidic notes from the wine and tomato paste, complemented by aromatic herbs. The potatoes and vegetables contribute to a hearty, rustic texture, making it a fulfilling main course.
The stew can be served on its own or accompanied by bread to soak up the rich sauce. It is ideal for meals where a comforting and substantial dish is desired. Leftovers may intensify in flavor and can be refrigerated or frozen for later enjoyment.
For convenience, the recipe can be adapted to a slow cooker after initial steps, with a note that the broth may need to be thickened after cooking. Selecting a well-marbled chuck roast is recommended to maximize flavor and tenderness.
Ingredients
- ½ cup all-purpose flour
- 1 ½ teaspoon table salt divided
- ¾ teaspoon black pepper ground
- 2 ½ lbs chuck roast cut into 1 ½” cubes
- 2 Tablespoons olive oil divided
- 1 Tablespoon butter or use additional olive oil, salted or unsalted
- 1 cup yellow onion diced (about 1 medium-sized onion)
- 1 ½ Tablespoons garlic minced
- 1 cup red wine I use Merlot, dry
- 2 Tablespoons tomato paste
- 2 Tablespoons Worcestershire sauce (may substitute coconut aminos)
- 4 cups beef broth
- 1 ½ lbs gold potatoes cut into 1” pieces (I use small potatoes that I can just cut in half, but unpeeled Gold potatoes are a great alternative)
- 1 lb carrot cut into 1” pieces
- 2 celery cut into 1” pieces, stalks
- 3 bay leaves dried
- 5 thyme or 1 teaspoon dried thyme, sprigs, fresh
- 1 rosemary or ½ teaspoon dried rosemary, small sprig, fresh
- salt to taste, additional
- black pepper to taste, additional
Instructions
- Arrange rack to center of your oven and preheat oven to 325F (160C).
- In a large paper or Ziploc bag, toss together flour, 1 teaspoon salt, and ½ teaspoon pepper. Add cubed meat and toss until all of the cubes have been coated with flour.
- Heat 1 Tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, remove the meat from the bag and lightly shake off any excess flour (do not discard flour). Sear meat in batches, allowing space between each piece (otherwise it won’t brown properly, I usually do 3 batches). Cook for about 3 minutes or until deep golden brown on one side, flip and sear the opposite side until deep golden brown, then remove to a plate while you cook the next batch. Add additional oil between batches as needed.
- Reduce heat to medium, toss a Tablespoon of butter into the pot and once it’s melted add onion. Cook, stirring occasionally, until onion is softened (about 3 minutes).
- Add garlic and cook, stirring, until fragrant/30 seconds.
- Add tomato paste and cook, stirring, for about a minute or until browned in color.
- Measure out 1 Tablespoon of flour from your earlier flour mixture (if you tossed this just measure yourself a fresh Tablespoon of flour) and sprinkle over the pot. Cook, stirring, until flour is fully absorbed then cook another minute.
- Very slowly, drizzle in wine, scraping the bottom of the pot to deglaze it and work any browned bits into the stew. Cook until wine is slightly reduced, slightly thickened, and glossy in appearance (several minutes).
- Add worcestershire sauce and slowly drizzle in beef broth and stir well.
- Return beef to the pot (including any juices that collected on the plate), and add remaining ingredients (remaining ½ teaspoon salt, ¼ teaspoon black pepper, potatoes, carrots, celery, bay leaves, thyme, and rosemary).
- Stir and ensure that the beef and veggies are mostly covered by the broth (and the herbs are completely submerged, or they’ll burn). Slightly offset the lid from the pot, transfer to center rack of 325F (160C) oven and bake for 2-3 hours. Check stew at 2 hours and add more time as needed, cooking until beef is tender enough that it falls apart with a fork.
- Once meat is tender, discard bay leaves and thyme/rosemary stems. Check the consistency and taste of the soup. If you’d like it a bit thicker, simmer uncovered on the stovetop until thickened. Taste-test and add salt and pepper as needed (if the soup tastes anything less than supremely flavorful, it likely needs a bit more salt to bring out the flavors of the soup).
Notes
- Choose a well-marbled chuck roast instead of pre-cut stew meat for better texture and flavor.
- Store the stew in an airtight container in the refrigerator for up to 5 days; flavor improves after resting overnight.
- This stew can be frozen for longer storage; thaw thoroughly before reheating.
- To use a slow cooker, follow the initial stove steps then cook on low for 8 hours; thicken the broth by cooking uncovered afterward if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (approximately 1 ½ cups each)
Amount Per Serving
Calories 641 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 641kcal | 32% |
| Carbohydrates | 45g | 15% |
| Protein | 45g | 90% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 135mg | 45% |
| Sodium | 1506mg | 63% |
| Potassium | 1523mg | 32% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 4065IU | 81% |
| Vitamin C | 36mg | 40% |
| Calcium | 100mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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