Beef Stew

Fork-tender beef, aromatic vegetables, and an herb-scented, wine-infused broth, this is the ultimate beef stew. Each bowl is pure comfort and will transport you straight back to childhood.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword beef chuck, beef shoulder, beef stew, stew, stewing beef

Prep Time 30

Cook Time 3

Total Time 3 30

Servings

Calories 450kcal

Author Robin Miller

Equipment

Dutch Oven

Ingredients

2 pounds boneless beef chuck larger pieces of fat trimmed and discarded, beef cut into 1 1/2-inch pieces (don’t remove too much of the fat; it keeps the beef tender and moist)
Salt and freshly ground black pepper
4 tablespoons olive oil divided
1 yellow onion chopped
4 stalks celery chopped
2-3 cloves garlic minced, or 1 teaspoon pre-minced garlic
1/2 cup red wine or more beef broth
1/4 cup all-purpose flour
4 cups beef broth
3 tablespoons tomato paste
1 teaspoon Italian herb seasoning
1 pound small gold or white potatoes cleaned and halved
4 carrots cut into bite-size pieces, cut on a bias for a nice presentation
3/4 cup frozen peas kept frozen until ready to use
Chopped fresh parsley for serving

Instructions

Preheat the oven to 325 degrees. Set an oven rack in the lower middle position.
Pat the beef dry and season generously with salt and black pepper.
Heat 1 tablespoon of the olive oil in a large Dutch oven or ovenproof stock pot (with lid) over medium-high heat. To prevent crowding the pan, cook the beef in three batches. Add one third of the beef cubes to the hot oil and cook, turning with tongs, until all sides are dark brown and well-seared. Transfer the browned beef to a large plate and repeat 2 more times, using 1 tablespoon of oil for each batch of beef.
Heat the remaining tablespoon of oil in the same pot over medium-high heat. Add the onion, celery, and garlic and cook for 3 to 5 minutes, until soft. Add the wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer until the liquid is almost completely reduced. Return the beef to the pot with any accumulated juices from the plate. Add the flour and stir to coat. Stir with a wooden spoon until the flour is dissolved.
Add the beef broth, tomato paste, and Italian seasoning and bring to a boil. Cover the pot with a lid, transfer to the oven, and braise for 2 hours.
Remove the pot from the oven and stir in the potatoes and carrots. Cover and return the pot to the oven for one hour, until the vegetables are tender, the broth is thickened, and the meat is tender. Stir in the peas and heat them through.
Ladle the stew into bowls, top with parsley and serve.

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