Beef Stew
Meltingly tender beef smothered in a deeply flavored sauce. This classic beef stew is simple yet stunning, perfect for stove, oven, slow cooker, or pressure cooker. Best made ahead—even better the next day!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.2 kg chuck beef, cut into 3.5 cm / 1.5" cubes well-marbled for tenderness
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil, divided
- 1 large onion, halved and sliced
- 4 cloves garlic, minced
- 3 medium carrots, cut into 2.5 cm / 1" diagonal pieces
- 2 stalks celery, cut into 2.5 cm / 1" pieces
- 0.33 cup flour or cornstarch for gluten-free
- 3 cups beef broth, low sodium
- 2 cups red wine, bold and dry such as Cabernet Sauvignon or Merlot
- 2 tsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 leaves bay leaves fresh or dried
- 4 sprigs fresh thyme
- 400 g baby potatoes, halved
- additional salt and pepper to taste
Instructions
Preparation Steps
- Sprinkle beef with salt and pepper.
- Heat 1.5 tbsp oil in a large, heavy-based casserole pot over high heat until just starting to smoke.
- Add one-third of the beef and brown aggressively on all sides—about 4 minutes. Remove to a bowl. Repeat with remaining beef, adding more oil if needed.
- Reduce heat to medium-high. Add 1 tbsp oil if needed. Add onion and garlic; cook for 2 minutes until softened and golden at edges.
- Add carrots and celery; stir for 1 minute to coat in flavors.
- Sprinkle flour evenly over vegetables and stir to coat.
- Add beef broth, red wine, tomato paste, and Worcestershire sauce. Stir to dissolve tomato paste and flour into liquid.
- Return browned beef and any juices to the pot. Add thyme, bay leaves, and potatoes. Stir. Liquid should almost cover ingredients—add water if needed.
- Bring to a simmer, then reduce heat to low/medium-low for gentle simmering.
- Cover and cook for 1 hour 45 minutes, or until beef is tender when tested with forks.
- Remove lid and simmer uncovered for 30 more minutes until sauce reduces to a thin gravy and beef is very tender.
- Season with additional salt and pepper to taste.
- Serve over creamy mashed potatoes, garnished with fresh thyme or parsley.
Notes
This stew tastes even better the next day. For a gluten-free version, substitute cornstarch for flour. Add frozen peas in the last 10 minutes for extra color and sweetness.