Description
This hearty, comforting beef stew features tender chuck roast, aromatic vegetables, and rich red wine simmered together to create a deeply flavorful and satisfying meal perfect for chilly days.
Ingredients
Scale
Meat and Coating
- 2 pounds chuck roast, trimmed and cut into 1-inch cubes
- 3 tablespoons flour
- 1 teaspoon salt (or more to taste)
- 1/4 teaspoon ground black pepper (or more to taste)
Vegetables and Aromatics
- 1 small yellow onion, finely diced (about 1/2 cup)
- 4 medium carrots, peeled and cut into 1/3-inch rounds
- 4 ribs celery, cut into 1/3-inch slices
- 2 cloves garlic, minced
- 1.5 pounds red potatoes, cut into 3/4-inch chunks
- 1 (10-oz) bag pearl onions (optional)
Liquids and Flavor Enhancers
- 2 tablespoons oil (divided)
- 2 tablespoons tomato paste
- 1 cup dry red wine (or more broth)
- 4 cups beef broth (or more to taste)
- 1 tablespoon Worcestershire sauce
Herbs and Seasonings
- 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
- 1 sprig fresh rosemary (or 1/2 teaspoon dried rosemary)
- 1 bay leaf
Optional Thickener and Garnish
- 2 tablespoons cornstarch mixed with 1/4 cup cold water (optional to thicken stew at the end)
- Freshly chopped parsley (to serve, optional)
Instructions
- Prepare beef: In a large mixing bowl, toss the chuck roast cubes with flour, salt, and ground black pepper until they are evenly coated. This step helps create a flavorful crust when browning the beef.
- Brown meat: Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes in batches to avoid overcrowding, searing them until browned on all sides, about 5 minutes per batch. Transfer browned meat to a plate and set aside. Add the remaining tablespoon of oil if needed for subsequent batches.
- Sauté aromatics: Reduce the heat to medium and add the diced onion, sliced carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 6 to 8 minutes. Stir in minced garlic and tomato paste, cooking for another 1 to 2 minutes until fragrant and slightly caramelized.
- Deglaze: Increase the heat to medium-high, then pour in the dry red wine (or additional broth) to deglaze the pot. Scrape up any browned bits stuck to the bottom, and let the liquid simmer for 2 to 3 minutes to reduce slightly and concentrate flavor.
- Build stew base: Return the browned beef to the pot along with beef broth and Worcestershire sauce. Stir to combine. Add chunks of red potatoes, pearl onions if using, fresh thyme, rosemary sprigs, and bay leaf. Make sure the vegetables are mostly submerged in the liquid.
- Simmer: Bring the stew to a boil, then reduce heat to low. Cover and let it simmer gently for 1½ to 2 hours, stirring occasionally, until the beef is tender and the vegetables are fully cooked.
- Adjust and thicken (optional): Taste the stew and season with additional salt and pepper if needed. If a thicker stew is desired, mix cornstarch with cold water to make a slurry, then stir it into the simmering stew. Cook for another 5 to 10 minutes until the stew thickens.
- Serve: Remove and discard the thyme sprig, rosemary sprig, and bay leaf. Ladle the stew into bowls and garnish with freshly chopped parsley if desired. Enjoy warm.
Notes
- Using chuck roast adds great tenderness and flavor due to its marbling—avoid lean cuts.
- Dry red wine enhances depth but can be substituted with extra beef broth for a milder flavor.
- Peeling pearl onions is optional but adds a nice texture and sweetness.
- Make sure not to overcrowd the pan when browning the meat to get a proper sear.
- The stew thickens as it simmers, but use the cornstarch slurry if you prefer a heartier consistency.