Ingredients

1.2 kg / 2.4 lb chuck beef, cut into 3.5 cm / 1.5″ cubes

1 tsp salt

1 tsp pepper

3 tbsp olive oil, divided

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

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 (such as Cabernet Sauvignon, Burgundy, or Merlot)

2 tsp Worcestershire sauce

2 tbsp tomato paste

2 bay leaves, fresh or dried

4 sprigs thyme

400 g / 14 oz baby potatoes, halved

Additional salt and pepper, to taste

Instructions

Step 1: Sprinkle the cubed beef evenly with salt and pepper.

Step 2: Heat 1 1/2 tablespoons of olive oil in a large heavy-based casserole pot over high heat until it begins to smoke.

Step 3: Add one-third of the beef to the pot, browning aggressively on all sides for about 4 minutes. Remove browned beef to a bowl and repeat in batches with remaining beef, adding more oil if needed.

Step 4: Reduce heat to medium-high. Add 1 tablespoon oil if necessary. Add onion and garlic, cooking for about 2 minutes until the onion softens and edges turn golden.

Step 5: Stir in carrots and celery, cooking for 1 minute to coat with flavors.

Step 6: Sprinkle flour evenly over the vegetables and stir well to coat.

Step 7: Pour in beef broth, red wine, tomato paste, and Worcestershire sauce. Stir thoroughly to dissolve tomato paste and flour into the liquid.

Step 8: Return the browned beef along with any juices to the pot. Add thyme sprigs, bay leaves, and halved potatoes. Stir to combine. The liquid should nearly cover the ingredients; add a little water if needed.

Step 9: Bring the stew to a simmer, then adjust the heat to low or medium-low for a gentle simmer.

Step 10: Cover and cook for 1 hour 45 minutes, or until the beef is tender when tested with two forks.

Step 11: Remove the lid and simmer uncovered for an additional 30 minutes, allowing the sauce to reduce slightly into a thin gravy and the beef to become very tender.

Step 12: Season the stew with additional salt and pepper to taste.

Step 13: Serve hot over creamy mashed potatoes, garnished with a sprig of fresh thyme or a sprinkle of parsley for a fresh touch.

Tips & Variations

For deeper flavor, use a bold red wine such as Cabernet Sauvignon or Merlot and consider browning the vegetables slightly before adding liquids.

If you prefer a thicker gravy, mix a little cornstarch with water and stir it in during the last 10 minutes of cooking.

Substitute baby potatoes with peeled chunks of regular potatoes or add other root vegetables like parsnips for variety.

Try replacing beef broth with homemade stock for richer taste.

FAQs

Can I make this stew without red wine?

Yes, you can substitute red wine with additional beef broth or a mixture of broth and a splash of vinegar for acidity. The flavor will be less rich but still delicious.

How can I tell when the beef is tender enough?

The beef is tender when you can easily pull it apart with two forks. This usually takes about 1 hour 45 minutes of simmering, but times may vary depending on the cut and size of your beef cubes.