Hearty Beef Stew

A pot of beef stew bubbling away on a cold afternoon fills the whole house with an unforgettable aroma. This recipe follows the classic method: brown the beef well, build a flavorful base and let it simmer slowly until the meat becomes spoon-tender. It takes time, but most of that time is completely hands-off.

Ingredients

• 2 1/2 lb (1.1 kg) beef chuck roast, cut into 1 1/2-inch (4 cm) cubes
• 1 1/2 teaspoons salt and 1 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 3 tablespoons olive or vegetable oil, divided
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup (240 ml) dry red wine, or extra broth
• 4 cups (960 ml) low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 4 carrots, cut into thick chunks
• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1 1/2-inch chunks
• 1 cup (140 g) frozen peas
• Chopped parsley, for serving

Step-by-Step Instructions

1. Season and coat the beef. Pat the beef dry, season with salt and pepper, and toss with the flour until lightly coated.
2. Brown in batches. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown the beef in two or three batches, about 4 to 5 minutes per batch, turning until well browned on several sides. Transfer to a plate. Crowding the pot causes the meat to steam rather than brown.
3. Cook the onion. Lower the heat to medium, add the remaining oil and the onion, and cook for 5 minutes, scraping up the browned bits. Add the garlic and tomato paste and stir for 1 minute.
4. Deglaze. Pour in the wine and simmer for 2 to 3 minutes, scraping the bottom of the pot, until reduced by about half.
5. Simmer the beef. Return the beef and its juices. Add the broth, Worcestershire, bay leaves and thyme. Bring to a boil, then lower the heat, cover and simmer very gently for 1 1/2 hours. The surface should show only occasional lazy bubbles.
6. Add the vegetables. Stir in the carrots and potatoes. Cover and simmer for another 45 to 60 minutes, until the beef and vegetables are tender.
7. Finish. Remove the bay leaves, stir in the peas and cook for 5 minutes. Taste and adjust the seasoning. Garnish with parsley.

Why Chuck Roast?

Chuck comes from the shoulder, a hard-working muscle with plenty of connective tissue. During long, slow cooking, that tissue melts into gelatin, which makes the meat tender and the gravy silky. Lean cuts like sirloin become dry and tough in a stew.

Tips for the Best Beef Stew

• Brown deeply. The browned crust gives the stew most of its savory flavor.
• Cook low and slow. A rolling boil toughens the meat.
• Add vegetables later so they hold their shape instead of turning to mush.
• Make it a day ahead. Stew tastes even better after resting overnight, and any fat that rises to the top is easy to lift off once chilled.

Oven Method

After step 5, transfer the covered pot to a 325°F (160°C) oven for 1 1/2 hours, add the vegetables and cook for another hour. The oven’s gentle, even heat is very forgiving.

Storage and Freezing

Refrigerate for up to 4 days. Freeze for up to 3 months; potatoes may soften slightly after freezing but remain tasty.

Frequently Asked Questions

Can I make beef stew without wine?
Yes. Use more broth plus 1 tablespoon of balsamic or red wine vinegar for a little acidity.

How do I thicken the stew?
Simmer uncovered for 10 to 15 minutes, or stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer until thick.

Can I use a slow cooker?
Brown the beef and build the base as directed, then transfer everything, including the vegetables, to a slow cooker. Cook on low for 8 hours or high for 4 to 5 hours.