Description
A classic hearty beef stew featuring tender chunks of well-marbled beef chuck slow-braised with aromatic vegetables, red wine, and herbs to develop deep, rich flavors. Perfect for a comforting meal, this stew is enhanced by the addition of carrots and baby potatoes, resulting in a satisfying, thickened broth that’s ideal for serving warm and garnished with fresh parsley.
Ingredients
Scale
Beef and Seasoning
- 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
Cooking Base
- 3 tablespoons olive oil, divided
- 2 medium yellow onions, cut into 1-inch chunks
- 7 cloves garlic, peeled and smashed
- 2 tablespoons balsamic vinegar
- 1½ tablespoons tomato paste
- ¼ cup all-purpose flour
Liquids and Seasonings
- 2 cups dry red wine
- 2 cups beef broth
- 2 cups water
- 1 bay leaf
- ½ teaspoon dried thyme
- 1½ teaspoons sugar
Vegetables
- 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
- 1 pound small white boiling potatoes (baby yukons), cut in half
Garnish
- Fresh chopped parsley, for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and position the rack in the lower middle section to ensure even cooking of the stew.
- Brown the Beef: Pat the beef dry using paper towels and season evenly with salt and pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy soup pot over medium-high heat until shimmering. Brown the beef in 3 batches, adding an additional tablespoon oil for each batch, turning pieces with tongs for about 5 minutes per batch. Allow the beef to develop a deep brown crust before turning. Transfer browned beef to a large plate and set aside.
- Sauté Aromatics: Add the onions, garlic, and balsamic vinegar to the pot. Cook while stirring with a wooden spoon for about 5 minutes, scraping up the brown bits from the bottom of the pot. Add tomato paste and cook, stirring, for about 1 minute until well blended.
- Add Flour and Mix: Return the browned beef and any juices to the pot. Sprinkle the flour over the beef and stir until the flour dissolves, about 1–2 minutes. This helps thicken the stew as it cooks.
- Add Liquids and Seasonings: Add the red wine, beef broth, water, bay leaf, thyme, and sugar to the pot. Stir with a wooden spoon to loosen any stuck bits on the bottom and combine the ingredients. Bring the mixture to a boil.
- Braise the Stew: Cover the pot with a tight-fitting lid and transfer to the preheated oven. Let the stew braise for 2 hours, allowing the flavors to develop and the beef to start becoming tender.
- Add Vegetables: Remove the pot from the oven. Add the carrots and potatoes, ensuring they sink into the liquid. Replace the lid and return the pot to the oven for about 1 hour longer, or until the vegetables are tender, the broth has thickened, and the beef is fork-tender.
- Final Seasoning and Serve: Remove the pot from the oven. Discard the bay leaf and taste the stew, adjusting seasoning if needed. Serve the stew warm, garnished with fresh chopped parsley if desired. For improved flavor, let cool to room temperature and refrigerate overnight, then reheat before serving.
Notes
- Use well-marbled beef chuck for the best tender and flavorful stew.
- Browning the beef in batches prevents overcrowding and ensures a good sear.
- Scraping up browned bits after adding onions and garlic adds rich depth of flavor.
- Braising the stew in the oven ensures even cooking and perfect tenderness.
- The stew tastes even better the next day after resting and reheating.
- Adjust salt and pepper to taste at the end of cooking.
- Optional parsley garnish adds freshness and color.
