Description

This hearty Beef Stew recipe features tender chunks of chuck beef simmered slowly with vegetables, red wine, and herbs to create a rich and flavorful dish perfect for comforting family meals. The stew is thickened with flour and finished with baby potatoes, resulting in a satisfying classic stew that can be served over creamy mashed potatoes.

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 pepper
3 tbsp olive oil, divided

Vegetables and Aromatics

1 large onion, halved then cut into 1 cm / 0.4″ slices
4 garlic cloves, minced
3 carrots, cut into 2.5 cm / 1″ pieces on the diagonal
2 celery stalks, cut into 2.5 cm / 1″ pieces
400 g / 14 oz baby potatoes, halved

Thickening and Flavor

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, Merlot)
2 tsp Worcestershire sauce
2 tbsp tomato paste
2 bay leaves, fresh or dried
4 sprigs thyme
More salt and pepper, to taste

Instructions

Season the beef: Sprinkle the chuck beef cubes evenly with salt and pepper to enhance the flavor before cooking.
Brown the beef: Heat 1 1/2 tablespoons of olive 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 for about 4 minutes. Remove browned beef to a bowl and repeat with the remaining beef, adding more oil if needed.
Sauté onion and garlic: Reduce heat to medium-high. Add 1 tablespoon olive oil if necessary. Add the sliced onion and minced garlic to the pot and cook for 2 minutes until the onion softens slightly and develops a golden edge.
Add carrots and celery: Stir in the carrot and celery pieces and cook for 1 minute, coating the vegetables in the flavors.
Incorporate flour: Sprinkle the flour evenly across the vegetables, stirring well to coat them thoroughly, which will help thicken the stew later.
Add liquids and seasoning: Pour in the beef broth, red wine, tomato paste, and Worcestershire sauce. Stir carefully to dissolve the tomato paste and flour into the liquid, creating a smooth sauce base.
Combine beef and herbs: Return the browned beef along with any juicy drippings back to the pot. Add the thyme sprigs, bay leaves, and halved baby potatoes. Stir gently. The liquid should almost cover the ingredients; add a small amount of water if necessary.
Simmer the stew: Bring the mixture to a simmer, then reduce the heat to low or medium-low to maintain a gentle simmer. Cover the pot with a lid and cook for 1 hour and 45 minutes, or until the beef is tender when tested with two forks.
Reduce the sauce: Remove the lid and let the stew simmer uncovered for an additional 30 minutes to allow the sauce to reduce slightly, thickening into a thin gravy. During this time the beef should become very tender.
Season and serve: Taste the stew and adjust seasoning with salt and pepper as needed. Serve the stew hot over creamy mashed potatoes, garnished with a sprig of fresh thyme or a sprinkle of parsley for a fresh finish.

Notes

Note 1: Using chuck beef is ideal as it becomes tender and flavorful when slow-cooked.
Note 2: Choose a bold and dry red wine such as Cabernet Sauvignon, Burgundy, or Merlot to add depth of flavor.
Note 3: Maintaining a gentle simmer is critical to ensure the beef remains tender and the flavors meld without boiling.
Note 4: Serving with creamy mashed potatoes complements the stew and balances its rich taste.

Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: French-inspired

Keywords: beef stew, comfort food, slow-cooked beef, chuck beef stew, red wine stew, hearty dinner, classic stew