Description
A hearty and rich beef stew featuring tender chuck beef slow-cooked with aromatic vegetables, red wine, and herbs. This classic comfort dish is perfect for a cozy family meal and yields generous servings.
Ingredients
Scale
Beef and Seasoning
- 1.2 kg / 2.4 lb chuck beef, cut into 3.5 cm / 1.5″ cubes
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil, divided
Vegetables
- 1 large onion, halved then cut into 1 cm / 2/5″ slices
- 4 garlic cloves, minced
- 3 carrots, cut into 2.5 cm / 1″ diagonal pieces
- 2 celery stalks, cut into 2.5 cm / 1″ pieces
- 400 g / 14 oz baby potatoes, halved
Liquids and Flavorings
- 1/3 cup / 50 g flour
- 3 cups / 750 ml beef broth or stock, salt reduced
- 2 cups / 500 ml red wine, bold and dry (Cabernet Sauvignon, Burgundy, or Merlot)
- 2 tsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 bay leaves, fresh or dried
- 4 sprigs fresh thyme
- More salt and pepper, to taste
Instructions
- Season Beef: Sprinkle the cubed chuck beef evenly with 1 tsp salt and 1 tsp pepper to enhance flavor before browning.
- Heat Oil: In a large, heavy-based casserole pot, heat 1 1/2 tablespoons of olive oil over high heat until it just begins to smoke to prepare for searing the meat.
- Brown Beef: Add one-third of the beef to the hot oil and brown aggressively on all sides for about 4 minutes, developing rich flavor. Remove browned beef to a bowl and repeat with remaining beef, adding more oil if needed.
- Sauté Onion and Garlic: Reduce heat to medium-high and add 1 tablespoon of oil if necessary. Add the sliced onion and minced garlic, cooking for 2 minutes until the onion softens and begins to brown at the edges.
- Add Carrots and Celery: Stir in the cut carrots and celery, cooking for 1 minute to combine the flavors with the aromatics.
- Incorporate Flour: Sprinkle the flour evenly over the vegetables and stir thoroughly to coat, which will help to thicken the stew later.
- Add Liquids and Flavorings: Pour in the beef broth, red wine, tomato paste, and Worcestershire sauce. Stir well to dissolve the tomato paste and flour into the liquid, creating a flavorful base.
- Combine Beef and Herbs: Return the browned beef along with any accumulated juices to the pot. Add the fresh thyme sprigs, bay leaves, and halved baby potatoes, stirring gently to combine. Ensure the liquid almost covers the ingredients; add a bit of water if necessary.
- Simmer Gently: Bring the stew to a gentle simmer, then reduce the heat to low or medium-low to maintain a gentle simmer, allowing flavors to meld without boiling vigorously.
- Cook Covered: Cover the pot and cook the stew for 1 hour and 45 minutes, or until the beef is tender when tested with two forks.
- Reduce Sauce: Remove the lid and continue to simmer the stew uncovered for an additional 30 minutes to reduce the sauce to a thin gravy consistency, intensifying the flavor and tenderness.
- Season and Finish: Taste the stew and adjust seasoning with more salt and pepper as needed.
- Serve: Ladle the beef stew over creamy mashed potatoes, garnishing with a sprig of fresh thyme or a sprinkle of chopped parsley for an inviting presentation.
Notes
- Note 1: Chuck beef is ideal due to its marbling and tenderness after slow cooking.
- Note 2: Use a bold and dry red wine such as Cabernet Sauvignon, Burgundy, or Merlot for optimal flavor complexity.
- Note 3: Slow simmering is key to breaking down tough beef fibers, resulting in tender meat and rich sauce.
- For a thicker gravy, you can add a slurry of flour or cornstarch mixed with cold water in the final stages.
- This stew tastes even better the next day after flavors meld further.
