Beef Stew
Ingredients
- 3 lbboneless beef chuck
cut into 1½-inch pieces, well-marbled
- 2 tspsalt
- 1 tspfreshly ground black pepper
- 3 tbspolive oil
- 2 mediumyellow onions
cut into 1-inch chunks
- 7 clovesgarlic
peeled and smashed
- 2 tbspbalsamic vinegar
- 1 ½ tbsptomato paste
- ¼ call-purpose flour
- 2 cdry red wine
- 2 cbeef broth
- 2 cwater
- 1bay leaf
- ½ tspdried thyme
- 1 ½ tspsugar
- 4 largecarrots
peeled and cut into 1-inch chunks on a diagonal
- 1 lbsmall white boiling potatoes
cut in half, baby yukons
- fresh chopped parsley
for serving, optional
Directions
- 1
Preheat the oven to 325°F and set a rack in the lower middle position.
- 2
Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
- 3
Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
- 4
Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat. Garnish with fresh parsley, if desired.
- 5
Note: If you don’t have a Dutch oven or covered pot that is appropriate for the oven, the stew can be cooked on the stove. The timing will be the same and it should be cooked over the lowest setting.
- 6
Make-Ahead/Freezer-Friendly Instructions: Simply prepare the stew as directed, then cool it to room temperature before refrigerating. It can be stored in the fridge for up to 3 days. Reheat on the stovetop over medium-low heat until hot. If you want to freeze the stew, transfer it to an airtight container once it has cooled. It can be frozen for up to 3 months. To serve, thaw the stew overnight in the refrigerator and reheat on the stovetop.
Beef Stew
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About this Recipe
On a chilly evening, few dishes warm the soul quite like a classic Beef Stew. This recipe promises an authentic, slow-cooked experience, transforming humble ingredients into a deeply satisfying, richly flavored meal perfect for any season, especially Christmas.
What elevates this Beef Stew is the patient, low-and-slow cooking method, allowing the well-marbled beef chuck to become incredibly tender and the robust, wine-based broth to develop layers of complex flavor. The careful balance of savory beef, sweet carrots, and earthy potatoes creates a harmonious and deeply comforting dish that truly showcases the magic of a long simmer.
Prepare for a truly indulgent experience. Each bite of this stew features fall-apart tender beef, succulent carrots, and creamy potatoes, all swimming in a velvety, rich sauce. The flavors are savory and deep, with a complexity derived from aromatic garlic, red wine, and a subtle sweetness from the tomato paste and sugar. It’s a hearty, satisfying meal that feels both special and approachable, ideal for gathering around the table. Each generous serving offers 539 calories, making it a substantial and fulfilling main course.
This classic Beef Stew is delicious as is, but you can certainly customize it to your preference. The recipe specifies small white boiling potatoes like baby Yukon, but any similar small boiling potatoes will work well. Similarly, large carrots are recommended, but you can adjust their size if you prefer. A final sprinkle of fresh chopped parsley adds a bright, herbaceous note and visual appeal, and is entirely optional.
This ultimate comfort food stew is an ideal centerpiece for chilly nights, special occasions like Christmas, or simply when you're craving something deeply nourishing. Serve it warm in a bowl, perhaps with a crusty bread to soak up every last drop of the rich sauce.