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Hearty Classic Beef Stew Recipe

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4.2 from 15 reviews

A hearty and flavorful beef stew featuring tender chunks of boneless beef chuck slow-braised with onions, garlic, carrots, and baby Yukon potatoes in a rich red wine and beef broth sauce. Perfect for slow cooking enthusiasts who enjoy a comforting meal that deepens in flavor when made ahead.

Ingredients

Beef and Seasoning

  • 3 pounds boneless beef chuck, well-marbled, cut into 1½-inch pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil

Vegetables and Flavorings

  • 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
  • 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
  • 1 pound small white boiling potatoes (baby Yukons), cut in half
  • Fresh chopped parsley, for serving (optional)

Liquids and Herbs

  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 cups water
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1½ teaspoons sugar

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (165°C) and position a rack in the lower middle part of the oven for even heat distribution.
  2. Prepare and Brown Beef: Pat the beef pieces dry and season them with salt and pepper. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Brown the beef in three batches, adding one tablespoon of oil for each batch. To get a perfect sear, avoid overcrowding and let each piece develop a brown crust before turning. Once browned, transfer the beef to a plate and set aside.
  3. Sauté Aromatics and Build Flavor: In the same pot, add onions, garlic, and balsamic vinegar. Cook while stirring to scrape up browned bits from the bottom for about 5 minutes. Add the tomato paste and cook for an additional minute to deepen flavors.
  4. Add Beef and Thicken Sauce: Return the browned beef with its juices to the pot. Sprinkle the flour over the contents and stir thoroughly until dissolved, about 1 to 2 minutes. Pour in the red wine, beef broth, and water, then add bay leaf, dried thyme, and sugar. Stir well to loosen any browned bits stuck to the bottom and bring the mixture to a boil.
  5. Braise in Oven: Cover the pot with its lid and transfer it to the preheated oven. Cook for 2 hours to allow the beef to become tender and the flavors to meld.
  6. Add Vegetables and Continue Cooking: Remove the pot from the oven and add the carrots and potatoes. Cover the pot again and return it to the oven for about 1 more hour, or until the vegetables are tender and the broth thickens to a luscious consistency.
  7. Finish and Serve: Remove and discard the bay leaf. Taste the stew and adjust seasoning if needed. Serve warm garnished with fresh chopped parsley if desired. The stew can be chilled overnight to enhance flavors and reheated gently on the stovetop before serving.

Notes

  • For an even richer flavor, make the stew at least one day ahead and refrigerate overnight; it tastes better the next day.
  • Use a heavy Dutch oven or ovenproof pot for best results during braising.
  • Ensure the beef chuck is well-marbled for tender and flavorful meat after cooking.
  • If you prefer a thicker stew, gently simmer uncovered on the stovetop after braising to reduce the liquid further.
  • Fresh parsley adds a nice touch of color and brightness when serving but is optional.

Find it online: https://dishcooks.com/hearty-classic-beef-stew-recipe/